These gluten-free muffins are fluffy and tender, featuring a perfect balance of sweet and tart flavors from rhubarb and olive oil. They're an ideal treat for Mother's Day!
1: Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2: In a large bowl, combine almond flour, buckwheat flour, coconut sugar, baking powder, baking soda, and salt.
3: In a separate bowl, whisk together eggs, maple syrup, milk, olive oil and vanilla.
4: Add wet ingredients to dry ingredients and stir until no flour streaks remain.
5: Fold in chopped rhubarb.
6: Use a large cookie scoop to fill the cupcake liners almost to the top.
7: Cut remaining rhubarb stalks into 1-inch pieces on the diagonal. Top each muffin with 3 pieces of rhubarb to make a triangle. Sprinkle with almonds.
8: Bake for 24-26 mins, until a toothpick comes out clean. Remove from the pan and cool on a wire rack.
