Description
These moist, gluten-free rhubarb muffins are high in protein and keto-friendly, with a buttery streusel made without butter. Featuring a blend of almond, oat, and coconut flours, they deliver a tangy-sweet profile in a single-serving format. Perfect for breakfast or sweet cravings.
Ingredients
3 large eggs
¾ cup unsweetened almond milk
½ cup unsweetened applesauce
3 tbsp avocado oil
2 tsp pure vanilla extract
1 ½ cups almond flour
1 ½ cups oat flour (certified gluten-free)
1/3 cup coconut flour
1 tsp baking powder
½ tsp salt
1 ½ cups diced rhubarb (¼-inch pieces)
1/3 cup rolled oats (certified gluten-free)
¼ cup melted coconut oil (for streusel)
Instructions
Preheat oven to 375°F. Line muffin pan with parchment liners.
Whisk eggs, avocado oil, and vanilla until smooth.
In a separate bowl, mix almond flour, oat flour, coconut flour, baking powder, and salt until fine.
Fold in diced rhubarb gently.
Divide batter into prepared muffin tins and fill ⅔ full.
For streusel, mix rolled oats and melted coconut oil in a small bowl. Sprinkle over each muffin.
Bake for 20 minutes. Let cool on a wire rack.
Notes
Measure coconut flour by spooning and leveling—essential for texture.
Rhubarb must be ¼-inch diced for even baking.
Store in an airtight container refrigerated up to 5 days.
Reheat in an air fryer at 300°F for 3 minutes.
- Prep Time: 15
- Cook Time: 20
- Category: Brunch
- Method: Baking
- Cuisine: American