Rhubarb Muffins in 30 Minutes: Tender

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 12-cup standard muffin tin or insert paper muffin liners.
2. In a small bowl, toss the diced rhubarb with lemon zest and 1 tablespoon of almond flour to prevent the fruit from sinking.
3. In a large mixing bowl, whisk together the almond flour, oat flour, monk fruit sweetener, baking powder, salt, and cinnamon until no clumps remain.
4. Create a well in the center of the dry ingredients and add the Greek yogurt, eggs, vanilla extract, and unsweetened almond milk.
5. Stir with a spatula until the batter is smooth.
6. Gently fold the primed rhubarb pieces into the batter using a rubber spatula, being careful not to overmix.
7. Divide the batter evenly among the 12 muffin cups.
8. Bake for 18–22 minutes, or until the tops are golden-brown and a toothpick inserted into the center comes out clean.