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Rhubarb-Walnut Almond Flour Muffins
Moist and cakey inside, and crispy crunchy on the outside.
Course
Breakfast, Dessert, Snacks
Servings
12
Muffins
Author
Wardee Harmon
Ingredients
1
cup
rhubarb stalks
peeled and diced
1
tablespoon
pure water
4
organic or pastured eggs
beaten
1/3
cup
raw honey
1/2
teaspoon
sea salt
2
teaspoons
ground cinnamon
2
teaspoons
vanilla extract
1/4
cup
grass-fed butter
melted , or coconut oil or ghee
3-1/2
cups
blanched almond flour
1/2
cup
crispy walnuts
chopped , optional*
1/2
teaspoon
baking soda
omit for GAPS
Instructions
Preheat oven to 350 degrees Fahrenheit.
Steam rhubarb in water until it falls apart.
Set aside to cool.
Blend together eggs, honey, salt, cinnamon, vanilla, butter or oil, and almond flour.
Mix in rhubarb and walnuts.
Add baking soda (it will probably foam up due to reacting with the acid in the rhubarb).
Scoop by 1/4 cup full into paper-lined muffin tins.
Bake for 25 minutes or until toothpick inserted comes out clean.
Use bottom rack of oven, as almond flour browns quickly when too close to the top of oven.
Serve with butter or jam.
Store in an airtight container at room temperature for up to 5 days.
These freeze well.
Recipe Notes
*
How to make crispy walnuts here
.