Gluten-Free Rhubarb Muffins

This recipe makes some fluffy, flavorful muffins your whole family will love. Now head off to grab yourself a few stalks of rhubarb and get baking! These little muffins are high protein, grain-free and totally worth it!

A few tips:

1. You can use other gluten-free flours if that’s all that you have on hand, but use them with caution! Depending on what you substitute the almond flour with, it could most definitely change the consistency of the muffins. This Kirkland Signature Blanched Fine Almond Flour is my FAV and what I used for this recipe.
2. Place the rack in which you’re baking your muffins near the bottom of the oven. If you’re baking 2 tins, be sure to switch the top tin to the bottom and vice versa half way through.
3. Store muffins in a container that will allow them to breathe. Air tight containers may leave your muffins damp and heavy.

Gluten-Free Rhubarb Muffins

Ingredients

• For the Muffins:
• 3 Cup blanched almond flour
• 1/4 tsp salt
• 1 1/2 tsp baking soda
• 2 tsp cinnamon
• 2 Tbsp coconut oil
• 1 1/2 cups unsweetened apple sauce
• 1/2 cup raw honey, melted
• 3 large organic eggs
• 1 1/2 cups rhubarb, chopped
• For the Streusel:
• 2 Tbsp coconut oil (or butter)
• 2 Tbsp blanched almond flour
• 1/2 tsp cinnamon
• 1/2 tsp powdered stevia (I used a stevia in the raw packet)
• 1/2 tsp salt
• 1/2 cup walnuts, chopped
• 1/4 cup shredded coconut

Instructions

1. Preheat oven to 350 degrees.
2. Mix dry ingredients together in a large bowl and set aside.
3. Mix melted coconut oil, raw honey, and eggs together in a small bowl.
4. Place wet ingredients into dry and add the apple sauce.
5. Fold in chopped rhubarb and fill muffin tins to the top.
6. In a separate bowl mix all ingredients together for streusel.
7. Sprinkle a tablespoon of streusel on top of muffin batter.
8. Bake for 35-40 minutes or until toothpick comes out clean.
9. Let cool and ENJOY!