Total time to make these yummy muffins – 50 minutes. Makes 12 muffins. Try them, they are great.

2-1/2 cups almond flour

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

2 large eggs, beaten

1/2 cup pure maple syrup or honey

1/4 cup melted extra virgin coconut oil

2 teaspoon pure vanilla extract

1 large stalk rhubarb (about 4 ounces) trimmed, cut into 1/2-inch pieces.

1. Heat oven to 375 degrees Fahrenheit.  Line a 12-cup muffin pan with paper liners.
2. In a large bowl, whisk together flours, cinnamon, baking powder, and salt.
3. In a medium bowl, whisk together eggs, maple syrup, coconut oil, and vanilla. Fold egg mixture until just combined (the batter will be thick).
4. Divide batter among muffin-pan cups (about a scant 1/4 cup each), and scatter about 6 pieces rhubarb per muffin on top, partially pressing into batter. Bake until a wooden pick inserted into centers of muffins come out clean, 22 to 25 minutes. Let cool in the pan 6 minutes, then transfer to a wire rack to cool completely.

Per serving: 239 calories, 17.5 gram fat (5.5 gram saturated), 6 gram protein, 122 milligram sodium, 16 gram carbohydrate, 9.5 gram sugars (8 grams added), 3 grams fiber.