Hopefully you have had a few run-ins with rhubarb at your local farmers market or grocery store by now. It seems like we only have a short window of time to enjoy it, so I waste no time making spring all about rhubarb when it fits with the right blend of ingredients. Take my rhubarb purée for instance. I always have that on hand and we put it on ice cream, oatmeal, over fresh fruit, and it is fabulous with these muffins! Not only is rhubarb one of my favorite spring vegetables (yes, it's a vegetable but often pairs with fruits), but it goes incredibly well with one of my other favorite flavors...ginger!
I would not say that this muffin recipe is overly powerful in either flavor, they are just the right combination of mild balance. You could definitely add more ginger if you want to. I used both ground ginger and freshly grated ginger to get a little of both. You could use either one or the other if you prefer. Just make sure you increase the amount you use from my original recipe or you will short yourself some ginger. For example, if you just want to use ground ginger, instead of using 1 1/2 tsp, use 3 tsp.
The rhubarb should be diced small as it will yield better results in making the right consistency of muffin. To garnish these muffins, I have found that some slivered almonds go nicely as well as crystallized ginger for a special treat! You could even sprinkle some shredded coconut too! Just make sure you add your optional toppings to garnish just before baking.
1 1/4 cup almond flour
1/4 cup coconut flour
1/2 tsp sea salt
1/2 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 cup full fat coconut milk
1/2 cup maple syrup
1 tsp vanilla extract
1/4 cup grass fed butter, melted (coconut oil for dairy free or ghee will work too)
1 cup rhubarb, diced into 1/4 inch pieces
1 Tbs fresh lemon juice
2 tsp freshly grated ginger
unsweetened shredded coconut
1. Preheat oven to 350°. Place 12 muffin liners in your muffin pan.
2. In a large bowl, mix almond flour, coconut flour, sea salt, baking soda, ground ginger and cinnamon. In a small bowl, combine the diced rhubarb and toss with 1 tablespoon of lemon juice. Set aside.
3. In a separate bowl, combine eggs, coconut milk, maple syrup, vanilla, and butter. Then add diced rhubarb and grated ginger. Mix well.
4. Combine your wet and dry ingredients. Thoroughly combine and divide evenly among your 12 muffin liners.
5. Bake for about 25 minutes. Allow to cool and enjoy. Store in refrigerator.