… ‘They shall eat and have some left over.’ 2 Kings 4:43
Grain-Free Rhubarb Muffins, just in time for your Christmas baking blitz! Now you know why you chopped and froze all that rhubarb last August, so you could pull it out in winter and enjoy a taste of summer! These muffins are especially good if you are avoiding grains and sweets. You may substitute your favorite grain-free flours and sweetener.
- 1 cup almond flour
- 2 T. Hemp Seeds
- 2 T. Sunflower Seeds
- 2 T. Pumpkin Seeds
- 1/2 t. salt
- 1/4 cup Stevia powder or monk fruit
- 2 T. cinnamon
- 1/3 cup melted coconut oil
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 cup Stevia powder or monk fruit
- 1/2 t. salt
- 2 t. baking powder (aluminum-free and corn-free)
- 1/2 t. baking soda
- 1 t. cardamon
- 1 cup goat’s milk (or coconut milk)
- 1/2 cup applesauce
- 2 t. vanilla
- 6 free-range eggs, slightly beaten
- 2 cups chopped rhubarb
Preheat oven to 350 degrees. Line two muffin pans with approximately 20 muffin cup papers. Mix topping together in a small bowl and set aside. Mix muffin batter ingredients in a large bowl in order listed. Scoop 1/2 cup batter into each muffin cup. Top each muffin with 1-2 T. of the prepared topping. Bake in preheated oven for 28 minutes. Place muffins on cooling rack. Allow to cool slightly or overnight before eating. Enjoy!
Many thanks to our Free Range Chickens for the eggs!
Many thanks to our homeschool friends for the rhubarb!
Many thanks to Honeybunch Hunts for her original recipe which I modified!
Many thanks to Jesus for all His blessings!
Scripture from the New King James Version®. Copyright © 1982 by Thomas Nelson.