Strawberry Rhubarb Cardamom Muffins

May gray has passed. I’m ready for Summer! Strawberries symbolize Summer to me. take this delicious muffin outside and enjoy it!

Strawberry Rhubarb Cardamom Muffins

Serves: 10 muffins

Prep Time: 15 min
Cook Time: 30 min

INGREDIENTS

  • ⅓ cup almond flour
  • ⅓ cup tapioca flour
  • ⅓ cup coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon cardamom
  • pinch of salt
  • 3 eggs, whisked
  • 2 tablespoons maple syrup
  • ½ cup almond milk
  • 1 teaspoon almond extract (vanilla extract would work too)
  • ½ cup diced strawberries
  • ⅓ cup diced rhubarb
  • ⅓ cup chopped walnuts

DIRECTIONS

  1. Preheat oven to 350 degrees F. Line muffin tin with 10 paper liners.
  2. Whisk together almond, tapioca and coconut flour along with the baking soda and powder, cardamom and salt. Then mix in eggs, maple syrup, almond milk, almond extract, strawberries, rhubarb and walnuts until well combine.
  3. Use an ice cream scoop to fill 10 muffins. Place in oven to bake for 30 minutes or until a toothpick comes out clean.
  4. Let cool for about 10 minutes before eating!

Recipe by: Juli at Paleomg.com

By | 2016-11-07T10:51:18+00:00 June 2nd, 2016|Categories: Recipes for Results|0 Comments

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