Rhubarb Spice Muffins

Written by  norbu_admin
June 16 2017
Rhubarb Spice Muffins

Recipe by A Clean Bake



  • For the Cake:
  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1 1/2 tbsp tapioca flour
  • 1/4 tsp sea salt
  • 1 tsp baking soda
  • ¼ cup Norbu
  • 2 tsp cinnamon
  • 1/2 tsp cardamom
  • 2 cups chopped rhubarb
  • 3 large eggs
  • 1/3 cup butter, melted and slightly cooled
  • 1 tsp vanilla extract
  • For the crumble topping:
  • 1 cup almond meal
  • pinch salt
  • 2 tbsp cinnamon
  • 1 1/2 tbsp Norbu
  • 1 1/2 tbsp coconut oil, melted and still warm
  • 1 1/2 tbsp maple syrup
Servings: 12 muffins


  1. Preheat the oven to 175C.
  2. For the muffins, stir together the almond flour, coconut flour, tapioca flour, salt, baking soda, Norbu, cinnamon, and cardamom.
  3. Add rhubarb and toss through the dry mix.
  4. Whisk the eggs in a separate bowl. Add the cooled butter and vanilla extract and combine well.
  5. Pour the wet mixture into the dry and stir to thoroughly combine.
  6. Divide the batter between a lined 12-hole muffin tin and set aside.
  7. For the crumble topping, mix together the almond flour, salt, cinnamon, and Norbu.
  8. In a small bowl stir together the coconut oil and maple syrup.
  9. Pour the coconut oil mixture into the dry mixture stir until all the dry mixture is incorporated. It will form large clusters.
  10. Divide the crumble between muffins, pressing on to make sure it sticks.
  11. Bake for 30 minutes or until a tester comes out clean. Remove to cool on a wire rack before serving.


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