3 cups blanched almond flour
½ cup arrowroot powder
½ teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon (more or less to taste)
½ cup dehydrated cane juice or coconut sugar (adding more
or less to taste will not affect the outcome of the recipe)
½ cup yogurt, buttermilk, or coconut milk mixed with 2
teaspoons lemon juice for acidity
¼ cup butter or coconut oil, melted
1 teaspoon vanilla extract
1 ½ cups fresh rhubarb
½ cup chopped pecans (optional)
Preheat oven to 350 degrees. Line a muffin pan with muffin papers. Depending on the size of the muffin cups, this recipe may fill a mini loaf pan in addition. If so, grease the small loaf pan with coconut oil, butter, or coconut oil spray.
Combine the dry ingredients in a medium bowl.
Combine the wet ingredients in a small bowl, whisking well to make sure the eggs are incorporated.
Cut rhubarb into approximately half-inch pieces. If the stalk is thick, you can slice lengthwise once or even twice to achieve this.
Chop pecans, if using. Stir the rhubarb and pecans into the batter until evenly distributed.
Divide into the muffin cups (and mini loaf pan if needed) and bake for 25 minutes (10 minutes longer for the loaf pan) until a toothpick inserted in the middle comes out clean and the tops are starting to brown.