|10 min||20 min||12|
|2 cup||Almond flour/meal, Bob's Red Mill|
|1/2 cup||Whey protein powder, vanilla|
|3/4 tsp||Baking soda|
|5 tbsp||Coconut oil (melted )|
|2 medium egg||Egg|
|2 tbsp||Maple syrup, pure|
|1 tsp||Vanilla extract, pure|
|20 drop(s)||Stevia sweetener, liquid|
|1 cup slices||Strawberries|
|1 cup diced||Rhubarb|
Preheat oven to 350°F and line a muffin tray with liners.
In a large bowl combine almond flour, protein powder, baking soda and salt.
In a small bowl whisk coconut oil, eggs, maple syrup, vanilla and stevia.
Add the wet mixture to the dry mixture and stir to combine.
Fold in the strawberries and rhubarb pieces.
Spoon into the muffin tray and bake for 20 to 25 minutes, until the tops of the gluten free strawberry rhubarb muffins start to turn golden and a toothpick inserted in the center comes out clean.