Rhubarb muffins taste amazing and carrot muffins are a favorite of mine.  So I combined the two to make rhubarb carrot muffins.  These are light as usual, packed with flavor, and you can enjoy these without guilt. 

Ingredients:

1 cup whole wheat flour

1 cup almond flour

1 scoop vanilla protein powder

¼ teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 rhubarb stalk thinly sliced

2 medium carrots peeled, cooked, and diced

½ teaspoon dried ginger

Zest from 1 half an orange

2 tablespoons fresh orange juice

2 tablespoons lite maple syrup

½ cup unsweetened applesauce

2 large eggs

light brown sugar for sprinkling

Directions:

1. Preheat the oven to 350 degrees.  Spray muffin tins with baking spray or line with liners. 
2. Peel carrots.  Slice into 1-inch segments.  Boil with ½ teaspoon dried ginger for 10 minutes.  Drain. Transfer to food processor.  Chop. 
3. Add flours, protein powder, baking soda, baking powder, and salt to a bowl.  Mix to combine.
4. Add beaten eggs, orange juice, orange zest, maple syrup, and applesauce.  Mix gently.
5. Add diced rhubarb and carrots. Mix gently.
6. Use a large cookie scooper to fill muffin tins. I made 10 muffins.
7. Place 2 rhubarb slices on top of each muffin.  Sprinkle with 1/8 teaspoon light brown sugar on each muffin.
8. Bake 20 minutes.
9. Let cool for at least 10 minutes on a wire rack before removing from the pan.
10. Store in an air-tight container.  I store these in the fridge after 2 days.  I also freeze extra muffins to enjoy later.