IMG_0073.JPEG

Ingredients:

Muffins:

1 cup of gluten free all-purpose flour

1 cup of almond flour

1/4 cup cane sugar

1/2 cup coconut sugar

21/2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp cardamom

1/2 tsp baking soda

1/2 tsp kosher salt

3/4 cup greek yogurt

1/4 cup sour cream

8 tbsp applesauce

2 large eggs

1 tsp pure vanilla extract

8oz diced rhubarb

 

Topping:

2 tbsp rolled oats

2 tbsp of light brown sugar or coconut sugar

1/2 tsp of cinnamon

Dash of cardamom

 

Preparation:

Preheat oven to 375 F;

Place 12 liners in cupcake/muffin pan;

In an electric mixer bowl with a dough paddle attachment, combine the eggs, applesauce, coconut sugar and cane sugar over medium-low speed;

Add the greek yogurt, sour cream and vanilla extract;

In another bowl, combine baking soda, baking powder, almond flour, gluten free flour, cinnamon, salt and cardamom;

Reduce to speed to low and add the dry ingredients slowly;

When ingredients are well combined, remove the electric mixer bowl and fold in your diced rhubarb with a spatula;

Use a a large ice cream scooper to place dough in muffin liners. You should fill to the top;

Combine the topping ingredients with your hands in a small bowl and top each of the muffins off;

Place in middle rack in oven and bake for 35-40 minutes, until toothpick comes out clean; and

Remove from oven and serve once slightly cooled. Can store for several days as well.