Cinnamon Rhubarb Muffins (Optional Flavors Too…)

• I found this recipe last summer while trying to figure out what to do with all my rhubarb….then later I wanted muffins and had no rhubarb, so I changed it to blueberry muffins, then a friend changed it to raspberry muffins…All of them are amazing. Store in the fridge for best results, freezing is ok too.
  

  Ingredients:

  MUFFINS:

• 3/4 cup almond flour
• 1/4 cup coconut flour
• 3 tablespoons Pyure Sweetener
• 1 1/2 teaspoon baking powder
• 1 teaspoon cinnamon (optional depending on fruit)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 4 tablespoons butter melted
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 cup diced rhubarb/blueberries / chocolate chips / raspberries

• TOPPING (Optional)

• 1 tablespoon Pyure
• 1/4 teaspoon ground cinnamon

Instructions:

• Preheat oven to 400°F. Line or grease 12 mold muffin pan. Silicone pans work great for this.
• In large bowl, mix together all of the dry ingredients
• In medium bowl, whisk wet ingredients until smooth
• Gently stir the wet mixture into the dry mix just until incorporated with rubber spatula to form thick batter.
• Stir in rhubarb (other add ins)
• Divide batter among muffin cups.
• In small bowl, combine the topping ingredients.
• Sprinkle about 1/2 teaspoon of the sweetened cinnamon mix over each muffin.
• Bake muffins until browned and inserted toothpick comes out clean, about 20 minutes.
• Allow muffins to cool on rack in pan for 10-15 minutes before removing. (VERY IMPORTANT)
• These can also be filled with a dollop of cream cheese – Fill muffin cup half way, add cream cheese in center then gently fill the rest of the way

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