Rhubarb muffins
Use: 12 jumbo cup muffin tin/ 12 silicon jumbo muffin cups or paper cups/ food processor
Preparation: 10 min.
Cooking: 55 min.
Makes: 12 jumbo muffins
  • Wet
  • 6 eggs (medium)
  • 2 tsp. lemon juice, (freshly squeezed)
  • 1 tbsp. agave syrup (nectar) (optional)
  • Dry
  • ¾ cup almonds, (peeled) (90g)
  • 1 cup hazelnuts (peeled) (150g)
  • 1 cup desiccated coconut, (80g)
  • 2 tsp. baking powder
  • 3 tbsp. psyllium husk, (15g)
  • Fruit
  • 2 large rhubarb stalks, (roughly chopped) (240g)
  • 3 bananas, (medium) = 1 ½ cup mashed
  • 1 cup blueberries, (130g) (optional)
  1. Preheat the oven to 175°C, place muffin cups in the muffin thin
  2. In food processor, blend all dry ingredients for a minute
  3. Add all wet ingredients, rhubarb and mashed bananas and blend again, until smooth
  4. Spoon the mixture to prepared muffin cups (in case you use also blueberries only to one half of muffin cups)
  5. Top each with few blueberries and then soon the remaining mixture to muffins cups
  6. Bake for 50-55 minutes
  7. Let cool down a bit, (covered with tea towel), then serve
I use silicon muffin cups but you can simply use paper cups or just grease the tin properly with coconut oil… It’s up to you. If you omit blueberries, muffins will be tasty anyway.

To store: in a container covered with tea towel but during the hot summer season I would suggest some cool place or in the fridge
Recipe by glutenfreesphere at https://glutenfreesphere.com/en/rhubarb-muffins/