- I found this recipe last summer while trying to figure out what to do with all my rhubarb….then later I wanted muffins and had no rhubarb, so I changed it to blueberry muffins, then a friend changed it to raspberry muffins…All of them are amazing. Store in the fridge for best results, freezing is ok too.
Cinnamon Rhubarb Muffins (Optional Flavors Too…)
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 3 tablespoons Pyure Sweetener
- 1 1/2 teaspoon baking powder
- 1 teaspoon cinnamon (optional depending on fruit)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 4 tablespoons butter melted
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 cup diced rhubarb/blueberries / chocolate chips / raspberries
- TOPPING (Optional)
- 1 tablespoon Pyure
- 1/4 teaspoon ground cinnamon
- Preheat oven to 400°F. Line or grease 12 mold muffin pan. Silicone pans work great for this.
- In large bowl, mix together all of the dry ingredients
- In medium bowl, whisk wet ingredients until smooth
- Gently stir the wet mixture into the dry mix just until incorporated with rubber spatula to form thick batter.
- Stir in rhubarb (other add ins)
- Divide batter among muffin cups.
- In small bowl, combine the topping ingredients.
- Sprinkle about 1/2 teaspoon of the sweetened cinnamon mix over each muffin.
- Bake muffins until browned and inserted toothpick comes out clean, about 20 minutes.
- Allow muffins to cool on rack in pan for 10-15 minutes before removing. (VERY IMPORTANT)
- These can also be filled with a dollop of cream cheese – Fill muffin cup half way, add cream cheese in center then gently fill the rest of the way