Cinnamon Rhubarb Muffins (dairy-free, gluten-free)

2 Jun

Rhubarb is here! These muffins are moist and delicious, spiced with warm cinnamon and tangy bits of rhubarb. And rhubarb is a vegetable! I love it when I can sneak vegetables into desserts. These would be great frosted if you wanted something more decadent. I made them mostly to serve as a quick breakfast or snack. Check out Elana’s Pantry for some great frosting recipes.

Cinnamon Rhubarb Muffins (makes 14 muffins)
3 cups blanched almond flour
1/4 teaspoon sea salt
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
2 tablespoons grapeseed oil
1 1/2 cups unsweetened applesauce
1/2 cup agave nectar
3 large eggs
about 1 1/2 cups rhubarb, chopped

First, preheat the oven to 350. Then, mix together your dry ingredients in a large bowl.

Whisk together the oil, agave and eggs in a small bowl.

And stir the oil mixture into the dry ingredients.

Mix in the applesauce.

Fold in the rhubarb.

And spoon the batter into lined muffin tins. Ready for the oven! Bake for 35-40 minutes.

They will be golden brown on top and a toothpick should come out clean when they’re done.

Mmmmmmm…

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