Today I’m serving up some seriously healthy muffins. Full of all the goodness with healthy fats, protein to help keep you full and satiated, plus very little sugar per serving. They make the perfect lunch box snack for you or the kiddies or breakfast.
Ingredients: (Makes 6)
1 cup almond butter
1 cup rhubarb (diced)
1/4 cup rice malt syrup
1 tsp pure vanilla extract
1 tbsp cinnamon
1 tsp baking powder
Preheat oven at 180 degrees and spray a muffin tin with coconut oil.
In a bowl or food processor combine almond butter, rice malt, eggs, vanilla extract, cinnamon and baking powder. Stir until well combined and a smooth consistency is formed.
Fold through chopped rhubarb.
Divide the batter between the muffin tins
Bake for 20-30 minutes or until well cooked on the inside. Insert a skewer in the middle and if it comes out clean they are cooked.