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.

    Cinnamon Rhubarb Muffins (Optional Flavors Too…)d30c3-capture2



  • 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


  • 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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