I found time to make these Cinnamon Rhubarb Muffins and I barely got this picture before they were gone. A single recipe even made 24 muffins. What happened to them, lets just say they were delicious and everyone who walked in my house (which was only like six people) had one and they rest were for us. YUM!! I added a streusel top to some of them and I think that made them so much better!
Streusel Topped Cinnamon Rhubarb Muffins
Prep time
Cook time
Total time
Author: Alexa Schirm
Serves: 6
Ingredients
- 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
Instructions
- 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.
I served mine with a side of berries. I think a double batch is in order for this house. A batch to eat and a batch to freeze.
