Healthy Rhubarb Muffins

These Healthy Oat Rhubarb Muffins are made with oat and almond flour, bursting with cinnamon and tart rhubarb for an easy breakfast treat. Gluten-free, dairy-free, and vegan.

Course Breakfast

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15

Cook Time 34

Total Time 49

Servings muffins

Calories 215kcal

Author Tessa

Ingredients

2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons water
1 tablespoon lemon juice
1 cup unsweetened almond milk
1 cup gluten-free oat flour
2 cups almond flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup maple syrup
1 tablespoon olive oil
1 teaspoon pure vanilla extract
1 cup fresh rhubarb chopped

Optional Cinnamon-Sugar Topping

2 tablespoons organic cane sugar or coconut sugar
½ teaspoon ground cinnamon

US Customary - Metric

Instructions

Prepare your flax eggs in a small bowl or cup and set aside. Add one tablespoon of lemon juice to a cup of unsweetened almond milk, stir, and set aside. Preheat the oven to 350 degrees Fahrenheit. Line a 12-tin muffin tray with paper liners.
In a medium bowl, add almond flour, oat flour, baking powder, and salt. Whisk to combine.
Add the flax eggs, maple syrup, olive oil, almond milk, and vanilla extract to the dry ingredients. Stir until thoroughly combined and all ingredients are moistened. Gently fold in your rhubarb pieces.
Using a cookie scoop, fill each cup ¾ of the way full, then divide the remaining batter amongst each cup. Gently, shake the muffin tray side to side to level out the batter in the cups.
If using, combine topping ingredients and sprinkle tops of each muffin cup. Bake for 34-38 minutes. Tops should be golden and a tester toothpick comes out mostly clean.
Remove rhubarb muffins from oven and place tray on a wire cooling rack. Allow to cool completely in muffin tray before storing or removing liners.

Notes

To store: Keep muffins in an airtight container at room temperature for 2-3 days.

Adapted from fineCooking.

Nutrition