Although traditionally baked with strawberries, rhubarb is delicious on it’s own. Enjoy tasty low carb gluten free cinnamon rhubarb muffins for breakfast.
You know that summer is just about here when the strawberry and rhubarb plants start producing here in Connecticut. I got my first rhubarb stalk, but there aren’t enough ripe strawberries in our garden to make a strawberry rhubarb crisp, so I opted to make these cinnamon rhubarb muffins instead.
This was the first time I’ve actually eaten rhubarb by itself. Before making this recipe, I’ve always combined rhubarb with sweet berries.
The cinnamon flavor of these rhubarb muffins is similar to some of my favorite cereals so I’ve been enjoying them for breakfast. I didn’t realize rhubarb had such a wonderful flavor on its own.
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It’s slight tartness does compliment the sweetness of fruit, but adding cinnamon and sweetener to plain rhubarb is really tasty. I’m glad I finally decided to try this low carb vegetable on its own in a sweet gluten free muffin without any added fruit.
I used a whole stalk of rhubarb in the recipe. It yielded a little over a cup of diced rhubard.
The gluten free muffin batter becomes fairly thick when the coconut flour absorbs the liquid.
I wanted as much rhubarb as I could squeeze into the batter, and one cup seemed just about right.
Although I usually grease the muffin pan, I decided to use paper liners this time for an easier cleanup. The muffins did stick a bit to the paper so I’ll either grease the pan next time or use foil liners.
I baked the muffins until they were just browned and an inserted toothpick came out clean. This resulted in tender moist cinnamon rhubarb muffins that were delicious served warm.
Cinnamon Rhubarb Muffins - Gluten Free
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup Natvia or Swerve
- 1 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup sour cream
- 4 tablespoons unsalted butter melted
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon SweetLeaf stevia drops
- 1 cup diced rhubarb
- 1 1/2 tablespoons Natvia or Swerve
- 1/4 teaspoon ground cinnamon
Preheat oven to 400°F. Line or grease 12 mold muffin pan.
In large bowl, mix together almond flour, coconut flour, granular sweetener, baking powder, cinnamon, baking soda, and salt.
In medium bowl, whisk together sour cream, butter, eggs, vanilla, and stevia until smooth.
Gently stir the sour cream mixture into the dry mix just until incorporated with rubber spatula to form thick batter.
Stir in rhubarb
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.
Serve warm. Leftovers should be refrigerated and heated in toaster oven for 5-10 minutes.
Nutrition per muffin: 3.2g erythritol, 3.4g net carbs