Rhubarb is one of those veggies that I rarely cook with, not because I don’t like it, I just never think to try it. To be honest, I think the only time I’ve had rhubarb is in my mom’s strawberry rhubarb pie. So when my boss gave me a big bag of it I was a little hesitant because I wasn’t sure if I would use it all!
The first thing I made with it was strawberry rhubarb chia seed jam. It’s so good and takes no time to whip up. It’s great on toast, in yogurt or even on ice cream – yumm!
Next up was this recipe. I knew I wanted to make a low-carb muffin and these turned out delicious. When baking with low-carb flours, I find it hard to get an end product that is moist and not dry or crumbly. These muffins definitely deliver! If you don’t have rhubarb on hand, feel free to substitute with your favourite fruit.
These are the perfect low-carb, low-sugar snack to go!
- 1/3 cup unsalted butter, melted
- 1/3 cup xylitol
- 3 eggs
- 1/3 cup coconut milk
- 1 tsp vanilla
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cup rhubarb, diced
- 1/2 cup strawberries, diced
- Preheat oven to 350F. Line a muffin tin with 12 paper liners.
- In a medium bowl, mix together melted butter, xylitol, eggs, coconut milk and vanilla.
- In a separate bowl, mix together almond flour, coconut flour, cinnamon, baking soda and salt.
- Add dry ingredients to the wet ingredients and mix to combine.
- Stir in rhubarb and strawberries.
- Using an ice cream scoop or spoon, fill the 12 muffin liners.
- Bake for 25-30 minutes until the edges are golden.
- Remove from oven and transfer to a cooling rack.
- 104 Calories, 10g Carbs, 8g Fibre, 2g Net Carbs, 7g Fat, 4g Protein, 1g Sugar
- Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.