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.
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
Ingredients
MUFFINS:
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup low carb sweetener 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
TOPPING
- 1 1/2 tablespoons low carb sweetener or Swerve
- 1/4 teaspoon ground cinnamon
Instructions
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Preheat oven to 400°F. Line or grease 12 mold muffin pan.
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In large bowl, mix together almond flour, coconut flour, granular sweetener, baking powder, cinnamon, baking soda, and salt.
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In medium bowl, whisk together sour cream, butter, eggs, vanilla, and stevia until smooth.
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Gently stir the sour cream mixture into the dry mix just until incorporated with rubber spatula to form thick batter.
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Stir in rhubarb
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Divide batter among muffin cups.
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In small bowl, combine the topping ingredients.
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Sprinkle about 1/2 teaspoon of the sweetened cinnamon mix over each muffin.
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Bake muffins until browned and inserted toothpick comes out clean, about 20 minutes.
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Allow muffins to cool on rack in pan for 10-15 minutes before removing.
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Serve warm. Leftovers should be refrigerated and heated in toaster oven for 5-10 minutes.
Recipe Notes
Nutrition per muffin: 3.2g erythritol, 3.4g net carbs
Jennifer kennedy says
Hi! I am allergic to coconut and just wondering what else I could use in place!
Lisa says
For this recipe, replacing with almond flour should work.
jenny glas says
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?
Lisa says
They have been a bit crumbly, but never had an issue with the getting fully cooked.
Taylor Flood says
Is there any way to make these dairy free? These look delicious!
Lisa says
Sure! Try coconut cream in place of sour cream and coconut oil (or butter flavored coconut oil) in place of the butter.
TheaMaria says
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?
Lisa says
Xanthan gum can help hold things together as can an additional egg.
Beverly Scott says
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…
Lisa says
I just find Splenda too sweet and it has a fake taste. My preference is for natural based sweeteners like monk fruit and stevia.
Bernadette Maurer says
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.
Lisa says
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.
patricia garvey says
can I substitute monkfruit and birch xylitol or truvia in the recipe
Lisa says
Any sweetener can be used.
Julie says
so good thank you!
Lisa says
You’re welcome! I wish I still had some rhubarb so I could make a batch.
Jean McElhaney says
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.
Lisa says
Let them sit for a day in the refrigerator. Many low carb baked goods do that fresh out of the oven.
Ellen says
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.
Lisa says
Frozen berries should be okay in these.
Jacky says
I replaced the butter with applesauce and the sour cream with plain fat free yougurt and they are very yummy. Thanks for sharing!
Lisa says
That works if you are following a low fat diet.
Sandra says
Yum! These muffins are delicious. Love the light cinnamon-y flavor with a tart punch of rhubarb. Thank you so much for sharing.
Lisa says
I’m so glad you liked the flavor of them!
Catie says
What can you replace the coconut flour with?
Lisa says
Any low carb flour like almond flour should work in this recipe.
Rachel says
Can I use plain greek yogurt instead of sour cream?
Lisa says
Greek yogurt is fine to use in place of sour cream.
Ann says
Can you substitute applesauce for the sweetners?
Lisa says
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.
Brenda Petersen says
I just made these….yum!!! Will definately make them again….think I will add a bit more rhubarb! Thank you for the recipe!
Lisa says
I bet they’ll be even better with more rhubarb.
wendy Taylor says
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
Lisa says
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.
Karen says
When is rhubarb added? these look wonderful!!
Lisa says
Thanks for catching that! It’s stirred in just after mixing in the sour cream mixture.
CharlesMt says
These muffins are very moist, and the flavors are very well balanced, not too sweet with the perfect amount of tartness from the rhubarb.
Lisa says
Thanks for giving them s try and letting us know your thoughts!