Cinnamon Rhubarb Muffins - Gluten Free
Servings: 6 muffins
Calories: 110
Although traditionally baked with strawberries, rhubarb is delicious on its own. Enjoy tasty low carb gluten free cinnamon rhubarb muffins for breakfast or snack.
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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
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.
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