Rhubarb Coffee Cake Muffins

Soft, fluffy and topped with streusel, these rhubarb coffee cake muffins are the perfect summer breakfast!

Serves: 12

Serves: 12decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 350F. Line a 12-compartment muffin tin with cupcake papers and set aside.
  2. Prepare the muffins: In a large mixing bowl, whisk together the almond flour, coconut flour, tapioca flour, salt, baking soda, granulated sweetener, cinnamon, and cardamom. Then add rhubarb and toss to distribute throughout the dry mixture.
  3. In a separate bowl, whisk the eggs, then add the cooled butter/oil and vanilla extract. Whisk vigorously to combine.
  4. Pour the wet mixture into the dry and stir to thoroughly combine.
  5. Divide the batter between the 12 prepared cupcake liners and set aside while you make the streusel.
  6. Make the streusel: In a large mixing bowl, whisk together the almond flour, salt, cinnamon, and granulated sweetener. In a small bowl, pour the warm coconut oil over the maple syrup and whisk to combine.
  7. Pour the wet mixture into the dry and stir until clumps form. Keep stirring until all of the dry mixture is incorporated. Use your fingertips to pinch the dough together to form large clusters.
  8. Divide the streusel between the 12 muffins, pressing gently into the batter to make sure the streusel sticks.
  9. Bake for 30 minutes or until a tester comes out clean.
  10. Remove muffins from pan and cool on a baking rack before serving or storing.

Notes

You can replace the Norbu with an equal amount of granulated stevia (I like Natvia) or twice the amount of coconut sugar (3/4 cup for the muffins, 1/4 cup for the streusel). The room temperature eggs may seem like a trivial detail, but if they are straight from the fridge, their chill will solidify the fat, making it impossible to mix the wet and dry ingredients thoroughly. If you forget to take your eggs out of the fridge in advance, just submerge them in a bowl of warm water for about 10 minutes before you use them. Store cooled muffins in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:20 minutes
  • cook:30 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:289
    Fat:20 g
    Carbohydrates:26 g
    Protein:5 g
    Calculated per serving.

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RECIPE REVIEWS

  1. August 18, 2017

    This recipe has some major flaws. The streusel ingredients are not listed, the butter/oil for the muffins is not listed. I got halfway through making the muffins when I realized all the errors. Please use the link to the original recipe if planning on trying these.

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