Description
These keto-friendly muffins blend rhubarb’s tang with a vanilla-infused batter and a cinnamon streusel topping. Perfect for a carb-conscious treat with vibrant Nordic charm.
Ingredients
1 cup chopped rhubarb
1¾ cups all-purpose flour
¼ cup brown sugar (use coconut sugar for paleo)
¼ cup chopped pecans
3 Tbsp softened salt butter
2 tsp baking powder
1 tsp vanilla extract
1 egg
1 cup milk
¼ cup oil
¼ cup carrot juice
½ cup plain yogurt
Instructions
Preheat oven to 375°F (190°C) and line a 12-muffin tin with paper liners
Whisk ½ cup flour, 1½ tsp brown sugar, and 1 tsp cinnamon in a bowl
Cut 1½ Tbsp butter into the flour mixture using a pastry blender until crumbly
Fold in ¼ cup chopped pecans and refrigerate streusel
In a separate bowl, sift 1½ cups flour and baking powder
Whisk 1 egg, milk, oil, vanilla, ¼ cup brown sugar, and remaining flour until slightly foamy
Gently fold in 1 cup rhubarb and ¼ cup carrot juice
Divide batter into prepared muffin tin, top with streusel, and bake 22-25 minutes
Let cool completely in the tin before serving
Notes
Substitute all-purpose flour with 1:1 gluten-free blend as specified
Use non-aluminum baking powder for best keto results
Freeze cooled muffins in airtight bags for up to 2 months
Omit pecans if nut-free is required
Add 1 tsp apple cider vinegar to batter for extra tang
- Prep Time: 20
- Cook Time: 25
- Category: Brunch
- Method: Baking
- Cuisine: Nordic-inspired