Ingredients:

  • 2 cups (250g) fresh rhubarb, diced into 1/4 inch pieces
  • 2 tbsp (25g) oat flour
  • 1 tbsp (12g) granulated sugar
  • 1 1/2 cups (180g) almond flour, super-fine
  • 1 cup (90g) oat flour (certified gluten-free)
  • 1/2 cup (60g) coconut sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) sea salt
  • 2 large (100g) eggs, room temperature
  • 1/3 cup (80ml) melted coconut oil
  • 1/2 cup (120ml) unsweetened almond milk
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5g) lemon zest

Instructions:

  1. Preheat the oven to 425°F (218°C). In a small bowl, toss the diced rhubarb with 2 tbsp of oat flour and sugar until evenly coated.
  2. In a large bowl, whisk together the almond flour, remaining oat flour, coconut sugar, baking powder, and salt.
  3. In a separate jug, beat the eggs, melted coconut oil, almond milk, vanilla, and lemon zest.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Gently fold in the coated rhubarb.
  5. Divide the batter evenly among 12 muffin cups.
  6. Bake at 425°F (218°C) for 5 minutes, then reduce the heat to 350°F (175°C) without opening the oven and bake for another 18–20 minutes until a toothpick comes out clean.