Strawberry Rhubarb Cardamom Muffins

PREP 15 mins
COOK 30 mins
TOTAL 45 mins
Yields 10 muffins

INGREDIENTS :

  • 1/3 cup almond flour
  • 1/3 cup tapioca flour
  • 1/3 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cardamom
  • pinch of salt
  • 3 eggs, whisked
  • 2 tablespoons maple syrup
  • 1/2 cup almond milk
  • 1 teaspoon almond extract (vanilla extract would work too, I just like the flavor of almond extract)
  • 1/2 cup diced strawberries
  • 1/3 cup diced rhubarb
  • 1/3 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!

by

INGREDIENTS :

  • 1/3 cup almond flour
  • 1/3 cup tapioca flour
  • 1/3 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cardamom
  • pinch of salt
  • 3 eggs, whisked
  • 2 tablespoons maple syrup
  • 1/2 cup almond milk
  • 1 teaspoon almond extract (vanilla extract would work too, I just like the flavor of almond extract)
  • 1/2 cup diced strawberries
  • 1/3 cup diced rhubarb
  • 1/3 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!

by

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