These delicious muffins use a careful amount of apple to keep them overall low carb, without compromising on beautiful flavour and a moist muffin. Best served straight out of the oven with butter!
Preheat the oven to 180C / 356F and grease a 12 cup muffin pan, or use silicone liners (always the best for stopping sticking)
Prepare the apple and rhubarb by finely dicing both.
In a large mixing bowl, combine all dry ingredients for the muffin batter and whisk to break up any lumps.
In a separate smaller bowl, whisk together the remaining wet ingredients (sour cream, melted butter, eggs and vanilla). Whisk until there are no lumps of sour cream.
Combine the wet and dry mixtures. Fold through the apple and rhubarb and place the mixture in the muffin tin.
If using, combine the crunchy topping ingredients and place a teaspoon on top of each muffin.
Bake for 20 - 25 minutes until a skewer comes out clean.