Streusel Topped Cinnamon Rhubarb Muffins
Total time
Author: Alexa Schirm
Serves: 6
- For the Muffins:
- 3 cups blanched almond flour
- ¼ tsp salt
- 1½ tsp baking soda
- 2 tsp cinnamon
- 2 Tbsp coconut oil
- 1½ cups unsweetened applesauce
- ½ cup honey
- 3 large eggs
- 1½ cups rhubarb, chopped.
- For the Streusel:
- 2 tbsp coconut oil (or butter)
- 2 tbsp blanched almond flour
- ½ tsp cinnamon
- ½ tsp stevia
- ½ tsp salt
- ½ cup walnuts, chopped
- ¼ cup unsweetened shredded coconut
- Preheat oven to 350 degrees. Mix dry ingredients together in a large bowl
- Mix melted coconut oil, honey, and eggs together in small bowl.
- Place wet ingredients into dry and add applesauce.
- Fold in rhubarb and fill muffin tins.
- Mix all ingredients for streusel topping in a separate bowl.
- Add to top of muffins batter
- Bake for 35-40 minutes.
Recipe by Simple Roots at https://simplerootswellness.com/cinnamon-rhubarb-muffins/
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