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    Home / Recipes / Low Carb Breads

    Cinnamon Rhubarb Muffins - Gluten Free

    By Lisa MarcAurele · Aug 30, 2020 · 48 Comments

    6.6K shares
    Jump to Recipe
    Low carb cinnamon rhubarb muffins recipe

    Although traditionally baked with strawberries, rhubarb is delicious on its own. Enjoy tasty low carb gluten free cinnamon rhubarb muffins for breakfast.

    Low carb cinnamon rhubarb muffins recipe
    Article Index
    • Recipe

    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. My favorite blend is the filling in a strawberry rhubarb crisp or pie.

    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.

    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.

    Rhubarb stalk

    I used a whole stalk of rhubarb in the recipe. It yielded a little over a cup of diced rhubard.

    Low carb muffin batter

    The gluten free muffin batter becomes fairly thick when the coconut flour absorbs the liquid.

    Stirring rhubarb into muffin batter

    I wanted as much rhubarb as I could squeeze into the batter, and one cup seemed just about right.

    Low carb cinnamon rhubarb muffin batter in pan

    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.

    Low carb cinnamon rhubarb muffins cooling

    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.

    Gluten free low carb cinnamon muffins

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    Recipe

    Gluten free low carb cinnamon muffins

    Cinnamon Rhubarb Muffins - Gluten Free

    4.37 from 19 votes
    Although traditionally baked with strawberries, rhubarb is delicious on its own. Enjoy tasty low carb gluten free cinnamon rhubarb muffins for breakfast or snack.
    Prep Time:10 minutes mins
    Cook Time:20 minutes mins
    Total Time:30 minutes mins
    Course: Breakfast
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 6 muffins
    Calories: 110

    Ingredients

    MUFFINS:

    • ⅓ cup almond flour
    • 3 tablespoons coconut flour
    • ¼ cup low carb sugar substitute or Swerve
    • 2 teaspoons baking powder
    • ½ teaspoon cinnamon
    • ⅛ teaspoon salt
    • ⅛ teaspoon xanthan gum optional
    • 2 tablespoons sour cream
    • 2 tablespoons unsalted butter melted
    • 1 large egg
    • ½ teaspoon vanilla extract
    • ¾ cup diced rhubarb

    TOPPING

    • 1 ½ teaspoons low carb sugar substitute or Swerve
    • ½ teaspoon ground cinnamon
    US Customary - Metric

    Instructions

    • Preheat oven to 325°F. Line or grease 6 molds in muffin pan.
    • In large bowl, mix together almond flour, coconut flour, granular sweetener, baking powder, cinnamon, salt, and xanthan gum (if using).
    • 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 sweetened cinnamon mix evenly over each muffin.
    • Bake muffins until browned and inserted toothpick comes out clean, about 25 to 30 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.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 1muffin | Calories: 110 | Carbohydrates: 5g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 75mg | Potassium: 199mg | Fiber: 2g | Sugar: 1g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg

    Additional Info

    Net Carbs: 3 g | % Carbs: 11.4 % | % Protein: 11.4 % | % Fat: 77.1 % | SmartPoints: 4
    Values
    Array
    (
        [calories] => 110
        [carbohydrates] => 5
        [protein] => 3
        [fat] => 9
        [sodium] => 75
        [fiber] => 2
        [serving_size] => 1
        [saturated_fat] => 4
        [trans_fat] => 1
        [cholesterol] => 43
        [potassium] => 199
        [sugar] => 1
        [vitamin_a] => 203
        [vitamin_c] => 1
        [calcium] => 98
        [iron] => 1
        [serving_unit] => muffin
    )
    

    Notes on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

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    Related Posts

    Reader Interactions

    Comments

    1. Linda

      July 28, 2023 at 1:23 pm

      5 stars
      These are so very delicious!! Though very tasty, my muffins are crumbly and fall apart. Could it be that diced the rhubarb too small? Or, that I used light sour cream and light butter to lower my WW points? Even though crumbly, this recipe is a keeper!!!

      Reply
    2. Jo

      July 05, 2021 at 1:24 pm

      5 stars
      Awesome recipe thanks!! Only thing I added to was. Tbsp brown sugar swerve on top of rhubarb before mixing.

      Reply
    3. Debbie Bryant

      June 10, 2020 at 11:06 pm

      loved the muffins and so glad its keto friendly

      Reply
    4. Lydia Prange

      June 06, 2020 at 8:59 am

      If you use a silicon muffin pan you don’t need to spray it just put batter in and they pop out when done. Can set it on a cookie sheet for easy removal from oven. Recipe sounds delicious. Have some rhubarb in fridge so will try it.

      Reply
    5. Amt T

      May 25, 2019 at 9:32 pm

      I put 1/4 tsp of xanthum gum in the recipe and no issues with crumbling....even out of the oven. Fantastic recipe!

      Reply
    6. Dan

      May 02, 2019 at 4:10 pm

      I just baked the muffins and ate my first one. Yummmm! I followed the directions but put another 1/2 cup of rhubarb and a little more stevia. I think I left them in for another 10min. Thanks for the great keto muffins?

      Reply
      • Lisa MarcAurele

        May 02, 2019 at 7:27 pm

        Thanks for sharing your experience with the recipe! I really appreciate it as it's helpful for others.

        Reply
    7. Wiki

      January 07, 2019 at 4:27 pm

      5 stars
      Thanks for sharing this recipe. I haven’t tried it yet, however I know it’s delicious. I was wondering if I can use frozen Rhubarb. I’m a big fan of rhubarb and always keep some frozen for off season time.

      Reply
      • Lisa MarcAurele

        January 08, 2019 at 8:35 am

        Yes. Frozen rhubarb works. I hoard some in the freezer too since the season is so short.

        Reply
    8. Jennifer kennedy

      July 07, 2018 at 2:25 pm

      Hi! I am allergic to coconut and just wondering what else I could use in place!

      Reply
      • Lisa

        July 08, 2018 at 7:43 am

        For this recipe, replacing with almond flour should work.

        Reply
      • jenny glas

        August 05, 2018 at 7:28 pm

        1 star
        Please help...just made these muffins and they won't set at all. Super squishy inside while the outside is hard as I even cooked them 20 more minutes to see if they would cook through. Has anyone else had this problem?

        Reply
        • Lisa

          August 05, 2018 at 7:51 pm

          They have been a bit crumbly, but never had an issue with the getting fully cooked.

        • Anne-Marie

          August 09, 2020 at 12:45 pm

          Someone has suggested to put 1/4 tsp of xanthan gum

    9. Taylor Flood

      June 13, 2018 at 10:01 am

      Is there any way to make these dairy free? These look delicious!

      Reply
      • Lisa

        June 13, 2018 at 11:35 am

        Sure! Try coconut cream in place of sour cream and coconut oil (or butter flavored coconut oil) in place of the butter.

        Reply
    10. TheaMaria

      May 16, 2018 at 8:52 am

      4 stars
      My 4-year-old was demanding a rhubarb cake so we baked this in an 8" square cake pan. Very nice flavor, good balance of tart rhubarb to sweet cake, but it IS crumbly as another commenter stated (and I waited overnight to eat it). I think a little xanthan gum would help?

      Reply
      • Lisa

        May 16, 2018 at 9:24 am

        Xanthan gum can help hold things together as can an additional egg.

        Reply
    11. Beverly Scott

      February 02, 2018 at 2:18 pm

      I've been a low carber for over a decade, and it keeps me slim enough & away from diabetes. Happy to find your recipes here! I can feel myself leaning more toward cheating, and this should really help! I haven't tried a recipe yet - just found this today.

      I get the impression that you're not a fan of Splenda...

      Reply
      • Lisa

        February 03, 2018 at 5:09 am

        I just find Splenda too sweet and it has a fake taste. My preference is for natural based sweeteners like monk fruit and stevia.

        Reply
    12. Bernadette Maurer

      January 28, 2018 at 4:51 pm

      I lost 53 lbs on low carb a few yrs ago. Hated every minute of it. As of Jan 2, 2018, I had gained back 20 lbs. My husband told me about your website and now since Jan 2 I've losted 6 lbs. using your recipes. To me you're a genius and have convinced myself to continue with your recipes for the rest of my life. Whoopee! Thank you.

      Reply
      • Lisa

        January 28, 2018 at 5:09 pm

        That's awesome Bernadette! I'm so glad you found your way back to low carb. I've been doing it for a long time and it never feels like I'm on a special diet.

        Reply
    13. patricia garvey

      August 16, 2017 at 8:27 pm

      can I substitute monkfruit and birch xylitol or truvia in the recipe

      Reply
      • Lisa

        August 17, 2017 at 7:07 am

        Any sweetener can be used.

        Reply
    14. Julie

      August 08, 2017 at 4:50 pm

      5 stars
      so good thank you!

      Reply
      • Lisa

        August 08, 2017 at 5:56 pm

        You're welcome! I wish I still had some rhubarb so I could make a batch.

        Reply
    15. Jean McElhaney

      May 10, 2017 at 11:45 pm

      I love the taste of these muffins and have made them twice. One thing is: They do not seem to hang together as well as I'd like. They are a little hard to get out of the muffin in even after I butter it, and they seem to fall apart a bit. Any solutions? Tasty, though, and I love that they are GF, sugar free. Thx.

      Reply
      • Lisa

        May 11, 2017 at 8:14 am

        Let them sit for a day in the refrigerator. Many low carb baked goods do that fresh out of the oven.

        Reply
    16. Ellen

      April 29, 2017 at 7:03 pm

      5 stars
      I just baked these muffins and they are delicious - moist, and the cinnamon is the perfect counterpart to the rhubarb. I used 1.5 cups of rhubarb and it made 12 generous sized muffins. Do you think I could use frozen berries in this recipe when rhubarb season is over? Thank you.

      Reply
      • Lisa

        April 29, 2017 at 9:30 pm

        Frozen berries should be okay in these.

        Reply
    17. Jacky

      April 26, 2017 at 1:40 am

      5 stars
      I replaced the butter with applesauce and the sour cream with plain fat free yougurt and they are very yummy. Thanks for sharing!

      Reply
      • Lisa

        April 26, 2017 at 3:42 pm

        That works if you are following a low fat diet.

        Reply
    18. Sandra

      April 23, 2017 at 8:26 am

      5 stars
      Yum! These muffins are delicious. Love the light cinnamon-y flavor with a tart punch of rhubarb. Thank you so much for sharing.

      Reply
      • Lisa

        April 23, 2017 at 11:20 am

        I'm so glad you liked the flavor of them!

        Reply
    19. Catie

      March 14, 2017 at 10:22 pm

      What can you replace the coconut flour with?

      Reply
      • Lisa

        March 15, 2017 at 6:12 am

        Any low carb flour like almond flour should work in this recipe.

        Reply
    20. Rachel

      June 16, 2016 at 5:29 pm

      Can I use plain greek yogurt instead of sour cream?

      Reply
      • Lisa

        June 16, 2016 at 5:44 pm

        Greek yogurt is fine to use in place of sour cream.

        Reply
    21. Ann

      June 13, 2016 at 4:31 pm

      Can you substitute applesauce for the sweetners?

      Reply
      • Lisa

        June 13, 2016 at 4:43 pm

        Applesauce isn't low carb and I'm not sure how it performs as a sweetener. I used to use it in the past to replace fat in a recipe.

        Reply
    22. Brenda Petersen

      June 01, 2016 at 7:19 pm

      I just made these....yum!!! Will definately make them again....think I will add a bit more rhubarb! Thank you for the recipe!

      Reply
      • Lisa

        June 02, 2016 at 2:38 pm

        I bet they'll be even better with more rhubarb.

        Reply
    23. wendy Taylor

      April 03, 2016 at 4:29 am

      Why is there natvia and stevia used , I can only get Stevia where I live , is there an alternative I could use I also find it really hard to have Stevia in foods I find the taste awful and can detect the smallest amount

      Reply
      • Lisa

        April 03, 2016 at 5:51 am

        Can you get plain erythritol where you are? The taste of stevia is improved if you mix it with erythritol rather than using by itself.

        Reply
    24. Karen

      April 01, 2016 at 1:47 am

      When is rhubarb added? these look wonderful!!

      Reply
      • Lisa

        April 01, 2016 at 4:22 am

        Thanks for catching that! It's stirred in just after mixing in the sour cream mixture.

        Reply
    25. CharlesMt

      August 03, 2015 at 6:13 pm

      These muffins are very moist, and the flavors are very well balanced, not too sweet with the perfect amount of tartness from the rhubarb.

      Reply
      • Lisa

        August 03, 2015 at 7:40 pm

        Thanks for giving them s try and letting us know your thoughts!

        Reply
    4.37 from 19 votes (10 ratings without comment)

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