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

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

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

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Line a muffin pan with with liners.
  2. In a large bowl, combine the oat flour, cane sugar, baking powder, cinnamon, baking soda, and salt, whisk to combine.
  3. 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.
  4. Combine topping ingredients in a small bowl.
  5. 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.
  6. Best when eaten within 2 days. Store in an airtight container.

Recipe Notes

Adapted from fineCooking.