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Cinnamon Rhubarb Muffins (Gluten-Free, Dairy-Free)

Wholesome muffins made with gluten-free oat flour and bursting with rhubarb.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18 muffins
Calories 174kcal
Author Tessa

Ingredients

Muffins

  • cup non-dairy butter milk non-dairy milk + 1 tablespoon apple cider vinegar
  • 2 cups gluten-free oat flour 204 g
  • ½ cup arrowroot starch 51 g
  • ¾ cup organic cane sugar 158 g
  • 2 ½ 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
  • 1 ½ cups ¼-inch-diced rhubarb

Topping

Instructions

  • 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.

Notes

Adapted from fineCooking.

Nutrition

Calories: 174kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 177mg | Potassium: 107mg | Fiber: 1g | Sugar: 11g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg