Low Carb Rhubarb Cardamom Muffins

Ingredients

• 1 1/2 cups chopped rhubarb
• Sweetener equivalent to 1/2 cup plus 2 tbsp sugar, divided
• 3/4 cup coconut flour
• 1/4 cup unflavoured whey protein or egg white protein
• 2 tsp baking powder
• 1 tsp ground cardamom
• 1/4 tsp salt
• 6 large eggs
• 6 tbsp butter, melted
• 1/2 cup water
• 1/2 tsp vanilla

Instructions

1. Preheat the oven to 350F and line a muffin pan with 12 parchment or silicone liners.
2. In a small bowl, toss the rhubarb with 2 tablespoons of the sweetener and set aside.
3. In a large bowl, whisk together the coconut flour, remaining sweetener, baking powder, cardamom, and salt. Stir in the eggs, butter, water, and vanilla until well combined.
4. Stir in the chopped rhubarb. Divide the batter among the prepared muffin cups and bake 25 to 30 minutes, until the tops are golden and firm to the touch. Remove and let cool completely.