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Keto Rhubarb Muffins

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Soft, sweet, and just the right amount of tart, these Keto Rhubarb Muffins are made with almond flour, Greek yogurt, and no added sugar. They’re perfect for anyone on the keto diet, into rhubarb healthy recipes, or looking for easy clean eating muffins that taste great and freeze well.

Ingredients

Scale

    • 2 cups almond flour

    • 1/4 cup coconut flour

    • 1 tsp baking soda

    • 1/4 tsp salt

    • 1 tsp cinnamon (optional)

    • 3 large eggs

    • 1/2 cup full-fat Greek yogurt

    • 1/3 cup melted coconut oil or butter

    • 1/3 cup monk fruit sweetener (or similar)

    • 1 tsp vanilla extract

    • 1 cup chopped rhubarb (fresh or frozen, drained)

Instructions

  • Preheat oven to 350°F (175°C). Line or grease a muffin tin.

  • In a large bowl, mix almond flour, coconut flour, baking soda, salt, and cinnamon.

  • In a second bowl, whisk eggs, yogurt, oil or butter, sweetener, and vanilla.

  • Combine wet and dry ingredients. Stir until just mixed.

  • Fold in chopped rhubarb.

  • Divide batter evenly into muffin cups (fill 3/4 full).

  • Bake for 20–25 minutes or until golden and a toothpick comes out clean.

  • Let cool for 5–10 minutes before serving.

Notes

  • For mini muffins, reduce baking time to 12–15 minutes.

  • Can be frozen up to 2 months.

  • Add chopped nuts or raspberries for a fun twist.

  • To make muffin vegan, use flax eggs and dairy-free yogurt.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-rhubarb-muffins/