Main Ingredients

Makes 12 muffins

  • 1 1/4 cups Almond Flour
  • 1/4 cup Coconut Flour
  • 1.5 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Baking Soda
  • 1/3 cup Almond Milk
  • 2 ½ cups diced rhubarb,(cut stems into small cubes)
  • 4 Eggs
  • 1/4 cup Coconut Oil
  • 1/4 cup Maple Syrup



  1. Preheat the oven to 350ºF (177ºC) and line a muffin tin with muffin papers- to make them look fancy get the tulip brown paper wrappers
  2. Melt coconut oil
  3. Dice apples into small cubes
  4. Whisk the eggs in a bowl
  5. Combine the almond and coconut flours, 1 tsp cinnamon, nutmeg, and baking soda in a separate large mixing bowl and mix well. Add in the 2 cups of rhubarb, whisked eggs, melted coconut oil, maple syrup and almond milk. Stir until all ingredients well and divide into muffin tins. Sprinkle remaining rhubarb and cinnamon on top of each muffin.
  6. Bake for 25 to 30 minutes or until brown. Let cool completely and enjoy!

Enjoy x

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