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    Home / Recipes / Low Carb Breads

    Cinnamon Rhubarb Muffins - Gluten Free

    By Lisa MarcAurele · Aug 30, 2020 · 47 Comments

    6.2K 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

    4.34 from 18 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 mins
    Cook Time:20 mins
    Total Time:30 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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    Reader Interactions

    Comments

      « Previous 1 2
    1. 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
    2. Debbie Bryant

      June 10, 2020 at 11:06 pm

      loved the muffins and so glad its keto friendly

      Reply
    3. 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
    4. 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
    « Previous 1 2

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