1/3 Cup unsalted butter, melted
1/3 Cup granular sugar substitute (Xylitol)
3 large eggs
1/3 Cup unsweetened coconut milk
1 Teaspoon vanilla extract
1/2 Cup coconut flour
1 Teaspoon baking powder
1/4 Teaspoon salt
1 1/2 Teaspoons ground cinnamon
1/3 Teaspoon ground nutmeg
1 1/2 Cups fresh diced rhubarb
1. Preheat oven to 350°F. Prepare 10 wells of a muffin tin with paper liners or spray with oil.
2. Whisk the melted butter, xylitol, eggs, coconut milk and vanilla until blended.
3. In a small bowl combine the coconut flour (reserve 1 tablespoon), baking powder, salt, cinnamon and nutmeg. Add mixture to the wet ingredients and blend until combined.
4. Toss the rhubarb with 1 tablespoon reserved coconut flour and then add it to the batter, mix to incorporate and divide into the muffin wells and bake for 25-30 minutes until golden brown and set. Allow to cool for 10 minutes in the pan and then place on a cooling rack for 15 minutes.