#rhubarbmuffins

There is something delightful about these gluten-free rhubarb muffins. The tart rhubarb and sweet cinnamon come together in a perfectly moist and fluffy muffin. They're simple to make and great for breakfast or a snack that doesn't have gluten.

Ingredients: 1 1/2 cups gluten-free flour. 1/2 cup almond flour. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 cup unsalted butter, melted. 2 large eggs. 1 cup Greek yogurt. 1 tsp vanilla extract. 1 1/2 cups chopped rhubarb. 1/4 cup chopped pecans optional. 1/4 cup sliced almonds optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large mixing bowl, combine the gluten-free flour, almond flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon. In a separate bowl, whisk together the melted butter, eggs, Greek yogurt, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped rhubarb and, if desired, the chopped pecans. Divide the muffin batter evenly into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle sliced almonds on top of each muffin, if using. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your gluten-free rhubarb muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes