Preparation Time: 10 minutes
Cooking Time: 2-3 minutes
Servings: 8

½ cup almond meal
1 tbsp. linseed meal
¼ cup raw sugar
2 tbsp. crystallized ginger, chopped finely
½ cup buckwheat flour
¼ cup brown rice flour
2 tbsp. arrowroot flour
2 tbsp. organic baking powder
½ tsp. ground ginger
12 tsp. ground cinnamon
Pinch of salt
1 large organic egg
7 tbsp. almond milk
¼ cup extra-virgin olive oil
1 tsp. organic vanilla extract
1 small apple, peeled, cored and chopped finely
1 cup rhubarb, sliced finely


  1. Set the oven to 350F. Grease 8 cups of a large muffin tin.
  2. In a large bowl, mix together almond meal, linseed meal, sugar, and crystalized ginger.
  3. In another bowl, put together flours, baking powder, spices, and salt, and mix.
  4. Sift the flour mixture into the bowl of almond meal mixture and mix well.
  5. In a third bowl, add egg, milk, oil, and vanilla and beat till well combined.
  6. Add egg mixture into the flour mixture and mix till well combined.
  7. Fold in apple and rhubarb.
  8. Place the mixture into prepared muffin cups equally.
  9. Bake for about 20-25 minutes or till a toothpick inserted in the center comes out clean.

Calories: 227
Total Fat: 4.2g
Total Carbs: 26.9g
Fiber: 4.9g
Sugars: 10.4g
Protein: 4.1g