Oh do you know the muffin man?

I CERTAINLY do lately!!!

 His name is Mr. Cinnamon Rhubarb Walnut Muffin, and he is OH SO amazing!!

Since I am a VERY busy mama of 5, I need EASY in my life!
These tasty muffins have been my "GO TOO" morning breakfast for on the go, or for a "ME TIME" coffee break.

 They are packed with "protein and pooping power!":) I figured it was alright to be REAL on our site....since we all have to poo!:)

I've been having a BLAST re-creating recipes into the LOW CARB, LOW SUGAR way!

I think I have found my NEW PASSION!

If this is going to be my LIFE LONG way of eating....BY GEORGE, the food I eat is going to taste like my MAMA cooked/baked it! After all, she IS the best cook/baker in the WORLD!:)

OK....the moment you all have been waiting for....without any further ado....I give you....

CINNAMON RHUBARB WALNUT MUFFIN THE MAGNIFICENT!

YIELDS 18 muffins

1 1/2 cup rhubarb stalks, peeled and diced (if frozen, de-thaw and make sure you strain off excess   juice)

1/4 cup unsweetened coconut milk or almond milk ( I used coconut milk)

4 eggs, beaten

5 tbls. Xylitol or other equivalent sweeteners of your choice

1/2 tsp. baking soda

1/2 tsp. sea salt

2 tsp. cinnamon

2 tsp. vanilla

1/4 cup melted butter or coconut oil (these are SAFE, healthy fats to eat)

3 cups blanched almond flour    ( I LOVE Honeyville almond flour! You can purchase it on Amazon in a 5 lb bag for a great price!)

1/2 cup ground flax meal    ( Did you know that your body CAN NOT absorb flax seed unless it is GROUND?) This is my "Pooping Power...PACKED with many healthy benefits!

1/2 cup chopped walnuts

*Blend together eggs, sweetener, salt, cinnamon, vanilla, butter or coconut oil, and almond flour. Mix in rhubarb and walnuts. Add baking soda. Scoop by 1/4 cup full into paper-lined muffin tins.

STREUSEL TOPPING:

1 cup blanched almond flour

1 cup finely chopped walnuts

1/4 cup melted coconut oil

1 tsp. vanilla

1 tbls. xylitol sugar

1 tsp. cinnamon

- mix well and use your fingers to make mixture into a "crumble type mixture."

 Top muffins and bake at 350 degrees Fahrenheit for 25 minutes or until toothpick inserted comes out clean.

Stores in an airtight container at room temperature for up to 5 days. These freeze WONDERFULLY!

I just take one or two out of the freezer each morning, microwave for 45 seconds, and they are PERFECT!!!

*recipe adapted from gnowfglins.com