Gluten Free Strawberry Rhubarb Muffins

11 30 208
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 12
Gluten Free Strawberry Rhubarb Muffins
Health Highlights


2 cup Almond flour/meal, Bob's Red Mill
1/2 cup Whey protein powder, vanilla
3/4 tsp Baking soda
1/4 tsp Salt
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.

Nutrition Facts

Per Portion

Calories 208
Calories from fat 146
Calories from saturated fat 51
Total Fat 16.2 g
Saturated Fat 5.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.7 g
Cholesterol 39 mg
Sodium 147 mg
Potassium 209 mg
Total Carbohydrate 8.6 g
Dietary Fiber 1.7 g
Sugars 5.2 g
Protein 7.5 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 0.8
Vegetables 0.2

Energy sources


Meal Type(s)