Total Time: 35 minPrep: 10 minCook: 25 minYield: 10Level: easy
Preheat oven to 350°F. Prepare 10 wells of a muffin tin with paper liners or spray with oil.
Whisk the melted butter, xylitol or erythritol , eggs, coconut milk and vanilla until blended.
In a small bowl combine the almond flour (reserve 1 tablespoon), baking powder, salt, ground cinnamon and nutmeg. Add mixture to the wet ingredients and blend until combined.
Toss the rhubarb with 1 tablespoon reserved almond flour and then add it to the batter, mix to incorporate and divide into the muffin wells and bake for 25-30 minutes until golden brown and set. Allow to cool for 10 minutes in the pan and then place on a cooling rack for 15 minutes. Enjoy slightly warm or at room temperature.
For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).