When rhubarb starts popping up at the markets, I’ve decided it’s a foolproof way of knowing spring is here to stay. Although the weather here has basically confirmed this, as I drove home today it seemed like everything outside was radiating green—bright and beautiful trees with glimmering green buds and grass that seemed to shimmer.
Welcome spring, indeed.
Muffins are a breakfast treat I don’t make often enough. When I do, I try to pack them with as much whole-grain goodness as possible. These cinnamon rhubarb muffins live up to that claim.
Made mostly with gluten-free oat flour and a bit of arrowroot starch, these muffins are high-fiber and loaded with protein and nutrients.
Don’t forget the rhubarb.
Rhubarb lends a tartness that goes perfectly with the overall cinnamon-sweetness of the muffins. A flavor pairing that reminds me of my rhubarb baked oatmeal, but given new life and texture in little neatly-wrapped packages.
- ⅞ cup non-dairy butter milk (non-dairy milk + 1 tablespoon apple cider vinegar)
- 2 cups (204 grams) gluten-free oat flour
- ½ cup (51 grams) arrowroot starch
- ¾ cup (158 grams) organic cane sugar
- 2½ teaspoons baking powder
- 1 teaspoons ground cinnamon
- ½ teaspoons baking soda
- ½ teaspoons salt
- 8 tablespoons coconut oil, melted and cooled slightly
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1½ cups ¼-inch-diced rhubarb
- 3 tablespoons organic cane sugar
- ½ teaspoon ground cinnamon
- Preheat the oven to 400 degrees Fahrenheit. Line a muffin pan with with liners.
- In a large bowl, combine the oat flour, cane sugar, baking powder, cinnamon, baking soda, and salt, whisk to combine.
- In a medium bowl, whisk together non-dairy buttermilk, coconut oil, eggs, and vanilla extract. Add liquid mixture to the dry ingredients. Stir until combined. Batter will be thick. Fold in rhubarb.
- Combine topping ingredients in a small bowl.
- Fill muffin cups a little more than ¾ of the way full. Generously sprinkle tops with cinnamon-sugar mixture. Bake for 18-22 minutes or until a toothpick comes out clean. Place muffin pan on a wire rack until muffins cool.
- Best when eaten within 2 days. Store in an airtight container.