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Gluten free low carb cinnamon muffins

Cinnamon Rhubarb Muffins - Gluten Free

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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:

TOPPING

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
Values
Array
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    [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
)

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