Finding the best and healthiest breakfast or snack for the whole family can be challenging. These Rhubarb Muffins are not only gluten-free but also free of refined sugar. For anyone that has ever had a rhubarb plant growing in their yard, you know this plant is truly the gift that keeps on giving. These tarts, pink and green stalks, only contain 3.8 net grams of carbohydrates per cup, are low in fat and calories and are filled with fiber which can help reduce "bad" cholesterol.
Apart from Rhubarb, crunchy walnuts are added to the muffins, spicy cinnamon, sweet vanilla extract, and nutty almond flour/almond milk. And to keep the sugar content down, we used a brown sugar alternative, making these rhubarb muffins a powerhouse of health and great to grab on the go. Try chasing them down with a refreshing Ginger Smoothie or a savory keto avocado smoothie. Alternatively, you can unwind with a pot of Orange Peel Tea.
How many calories are in a rhubarb muffin?
There are 308 calories in a rhubarb muffin.
What temperature is best to bake muffins?
It's best to make muffins at 350 degrees Fahrenheit.
Is it better to use oil or butter in muffins?
Baking muffins using oil produces a moist and fluffy muffin compared to ones made with butter which tend to be heavier and slightly drier.
Why are my muffins dense and dry?
There could be a few reasons your muffins turn out dense and dry. It could be due to not adding the proper amounts of either baking soda or baking powder into the mix. Too much or insufficient will cause your muffins not to rise appropriately, resulting in dense and dry muffins. Mixing the batter will work the gluten too much again, producing thick and dry muffins.
Ingredients
1/2 cup Vegetable Oil
1 1/2 cups Almond Milk
2 Large Eggs
2 teaspoons Vanilla Extract
2 3/4 cups Almond Flour, finely ground
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 cup Brown Sugar Alternative
1 teaspoon Cinnamon
1/2 teaspoon Sea Salt
2 cups Rhubarb, diced
1/2 cup Walnuts, chopped
Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!
Subscribe
I just made this recipe…
I just made this recipe following the directions to a t and the muffins never firmed up. I think 1 1/2 of almond milk was way to much liquid. They sunk in the middle and never filled out like a muffin. Have you received other similar comments.
Hello Amy, thank you for…
Hello Amy, thank you for your comments and I'm truly sorry this didn't work out for you. Although we haven't received similar comments we'll be sure to do another test batch on our end, just checking if you used large eggs in the recipe as this helps to bind the muffins together?
Add new comment