Whole-grain muffins made with oat flour and bursting with cinnamon and rhubarb for an easy breakfast treat. Gluten-free, dairy-free, refined sugar-free.
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.
And rhubarb.
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.
Cinnamon Rhubarb Muffins Recipe (Gluten-Free, Dairy-Free)
Ingredients
Muffins
- 7/8 cup non-dairy butter milk non-dairy milk + 1 tablespoon apple cider vinegar
- 2 cups 204 grams gluten-free oat flour
- 1/2 cup 51 grams arrowroot starch
- 3/4 cup 158 grams organic cane sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoons ground cinnamon
- 1/2 teaspoons baking soda
- 1/2 teaspoons salt
- 8 tablespoons coconut oil melted and cooled slightly
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups 1/4-inch-diced rhubarb
Topping
- 3 tablespoons organic cane sugar
- 1/2 teaspoon ground cinnamon
Instructions
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Preheat the oven to 400 degrees Fahrenheit. Line a muffin pan with with liners.
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In a large bowl, combine the oat flour, cane sugar, baking powder, cinnamon, baking soda, and salt, whisk to combine.
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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.
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Combine topping ingredients in a small bowl.
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Fill muffin cups a little more than 3/4 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.
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Best when eaten within 2 days. Store in an airtight container.
Recipe Notes
Adapted from fineCooking.
Oh man, I don’t ever do enough with rhubarb! I’m also with you, muffins aren’t always on my radar, but they really should be! xo
Muffins bring so much morning happiness! :) xo
Yess – I haven’t got my hands on rhubarb yet this year but adding these to my list for when it does start popping up here!
Hopefully it does soon! Although, I feel like the weather reverted back to winter this week – hope it was warmer for you!
I was just out yesterday in quest of some rhubarb Tessa, and no luck!! I’m dying to get my hands on some. These muffins look delicious! Happy weekend!
Fingers crossed it pops up soon!! Thanks, Mary Ann! xo
I’ve been loving rhubarb lately too- I don’t think I’ve tried adding it to muffins yet, sounds amazing!
It was such a nice surprise adding it to muffins. Makes for jammy little bites!
The weather in California is never a good indicator of the season, but man rhubarb is! It’s spring- Love it. These muffins look like a perfect spring breakfast, Tessa!
Thanks, Cindy! Our weather here has been all sorts of crazy lately – rhubarb is the way to know! ;)