Gluten free rhubarb muffins with a streusel topping! Made with a winning combination of almond flour and tapioca flour with lots of rhubarb in every bite, these healthy muffins are sweetened with coconut sugar.
½cupgranulated sweetener,Golden Monkfruit, coconut sugar, or brown sugar
2largeeggs,at room temperature
1teaspoonpure vanilla extract
1 ½cupsrhubarb,finely diced
Cinnamon Streusel Topping
2tablespoongranulated sweetener,Golden Monkfruit, coconut sugar, or brown sugar
1tbsp + 1 tspmaple syrup
Vanilla Glaze (0ptional)
½cupconfectioner's sugaror powdered Monkfruit or Swerve
1 ½tablespoonheavy cream, milk or plant-based milk
½teaspoonpure vanilla extract
In a small bowl, combine all streusel topping ingredients. Set aside.
Heat oven to 350°F.
Line muffin tins with paper or silicone liners.
In a medium bowl, combine melted butter (or coconut oil), sweetener, eggs and vanilla.
In a large bowl, combine almond flour, tapioca flour, cinnamon, salt, baking powder and orange zest.
Add the wet ingredients to the dry ingredients, then gently stir in the diced rhubarb.
The batter will be thick. Divide the batter evenly between the muffin cups.
Top each with 2- 3 teaspoons of streusel mixture, pressing it gently into the batter.
Bake for 19-22 minutes or until toothpick comes out clean.
Cool completely before glazing with optional Vanilla Glaze.
Combine powdered sweetener with vanilla and cream, one teaspoon at a time until you've achieved desired consistency. The glaze should be just runny enough to spread.
The vanilla glaze is optional. The muffins are delicious on their own!Helpful tips:Make sure the eggs are at room temperature before you start, otherwise the melted butter or coconut oil will harden it's combined with the eggs. If you've forgotten to take them out of the fridge (and who hasn't?) let them sit in a bowl of warm water for about ten minutes.Dice the rhubarb finely, so you'll get more tiny tart bits in each bite! If the stalks are large, slice them in ¼ inch slices, and then again in half through the center. If the chunks of rhubarb are too big, the muffins might fall apart.Check for doneness after baking for 19 minutes, however, they may take a minute or two longer. Let them sit in the muffin tin for 5 minutes or so before removing them to a wire rack to cool.