Can I use regular flour instead of almond and coconut flour for these muffins?

While almond and coconut flour are essential for keeping these muffins gluten-free and low-carb, you can use regular flour if you’re not following a low-carb diet. However, the texture and flavor of the muffins may change slightly, and the recipe will no longer be gluten-free.

How can I make these muffins sweeter?

If you prefer your muffins a little sweeter, you can increase the amount of low-carb sweetener in the recipe. You can also add a bit of natural sweetener, such as stevia or monk fruit, to taste. Just be sure to check the sweetness level as you go.

Can I substitute rhubarb with other fruits?

Yes, you can substitute rhubarb with other fruits like strawberries, blueberries, or raspberries. Keep in mind that rhubarb has a unique tartness that may not be fully replicated with other fruits, but these alternatives will still create delicious muffins.

How do I store leftover muffins?

To keep your muffins fresh, store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster oven for 5-10 minutes to restore their warmth and texture. You can also freeze them for up to 3 months – simply wrap them tightly in plastic wrap or aluminum foil before freezing.

Cinnamon Rhubarb Muffins – Easy Low Carb Recipe

Name: Cinnamon Rhubarb Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup Almond Flour; 2 tablespoons Coconut Flour; 1/4 cup Low-Carb Sweetener (e.g., Swerve); 1 teaspoon Baking Powder; 1 teaspoon Ground Cinnamon; 1/4 teaspoon Salt; 1/2 teaspoon Xanthan Gum (optional); 1/4 cup Sour Cream; 2 tablespoons Unsalted Butter, melted; 1 Large Egg; 1/2 teaspoon Vanilla Extract; 1/2 cup Diced Rhubarb; Optional Topping: 1 tablespoon Low-Carb Sweetener + 1/4 teaspoon Cinnamon

Description

These Cinnamon Rhubarb Muffins are a gluten-free, low-carb delight packed with warm cinnamon spice and tart rhubarb. Perfect for breakfast or a healthy snack, they’re soft, moist, and bursting with flavor while being keto-friendly and easy to prepare.

Ingredients

Scale

1 cup Almond Flour
2 tablespoons Coconut Flour
1/4 cup Low-Carb Sweetener (e.g., Swerve)
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
1/4 teaspoon Salt
1/2 teaspoon Xanthan Gum (optional)
1/4 cup Sour Cream
2 tablespoons Unsalted Butter, melted
1 Large Egg
1/2 teaspoon Vanilla Extract
1/2 cup Diced Rhubarb
Optional Topping: 1 tablespoon Low-Carb Sweetener + 1/4 teaspoon Cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325°F (163°C). Grease a 6-cup muffin tin or line with paper liners.
In a large mixing bowl, whisk together almond flour, coconut flour, sweetener, baking powder, cinnamon, salt, and xanthan gum.
In another bowl, mix sour cream, melted butter, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the diced rhubarb until evenly distributed.
Divide the batter evenly into the prepared muffin cups.
In a small bowl, combine the topping sweetener and cinnamon, then sprinkle over each muffin.
Bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Allow muffins to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Notes

Use fresh or frozen rhubarb. If using frozen, thaw and drain excess liquid.
Do not overmix the batter to keep the muffins light and fluffy.
For extra moisture, add an additional tablespoon of sour cream.
Store leftovers in the fridge in an airtight container for up to 3 days or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 165
Sugar: 1g
Sodium: 125mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 5g
Cholesterol: 45mg