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.
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)
- 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
- 3 tablespoons organic cane sugar
- 1/2 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 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.
- Best when eaten within 2 days. Store in an airtight container.