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Almond Flour Rhubarb Muffins

Delicious Almond Flour Rhubarb Muffins for a Healthy Snack

Try these Almond Flour Rhubarb Muffins for a delicious and healthy snack that combines tart rhubarb with warm spices.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Gluten-Free
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Almond Flour Rich in nutrients and helps create a sturdy, gluten-free base
  • 1 tbsp Baking Powder Essential for a nice rise
  • 1 tsp Cinnamon Powder Enhances the flavor profile
  • 2 cups Fresh Rhubarb Chopped, fresh or thawed frozen, drained well
  • 2 large Eggs Bind the ingredients
  • 1 tbsp Fresh Ginger Grated, introduces a zesty kick
  • 1/2 cups Monk Fruit Sweetener A natural sweetener, can be substituted
  • 1 cups Cottage Cheese Provides moisture and protein

Equipment

  • Muffin pan
  • mixing bowls
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and line a muffin pan with paper liners, coated with nonstick spray.
  2. In a large mixing bowl, whisk together almond flour, baking powder, and cinnamon until evenly combined.
  3. Gently fold the chopped rhubarb into the dry mixture.
  4. In a separate bowl, mix eggs, grated ginger, monk fruit sweetener, and cottage cheese until combined.
  5. Combine wet ingredients with the dry mixture, stirring gently until just incorporated.
  6. Evenly divide the batter into the prepared muffin cups, filling each about ¾ full.
  7. Bake for about 25 minutes until risen and golden brown; check with a toothpick for doneness.
  8. Let the muffins cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 15gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

For best results, use fresh rhubarb and avoid overmixing to maintain texture.

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