Healthy Gluten Free Oat Rhubarb Muffins with Streusel
These rhubarb gluten free muffins are the easy kind of baking we all need. Tart rhubarb, almond + oat flours, and a quick oat streusel on top. They’re lightly sweet, soft in the middle, crunchy on the top—basically healthy rhubarb muffins that taste like a bakery treat!
Ingredients
- 3 eggs
- 3/4 cup almond milk
- 1/2 cup unsweetened applesauce
- 3 tbsp avocado oil
- 2 tsp vanilla extract
- 1 cup oat flour
- 1 cup almond flour
- 6 tbsp coconut flour
- 2/3 cup natural cane sugar
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 cup fresh rhubarb, diced small
Streusel Ingredients
- 2 tbsp coconut oil
- 4 tbsp rolled oats
- 2 tbsp oat flour
- 1/2 tbsp cinnamon
- 2 tbsp natural cane sugar
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper or silicone liners.
- In a large bowl whisk eggs, almond milk, applesauce, avocado oil, and vanilla until smooth.
- Sprinkle in oat flour, almond flour, coconut flour, sugar, baking powder, and salt. Stir the dry ingredients just until no dry pockets remain. Fold in diced rhubarb.
- Divide the muffin batter among 12 cups (a level ice-cream scoop works well).
- In a small bowl, mash coconut oil with oats, oat flour, cinnamon, and sugar until crumbles form. Scatter evenly over the batter.
- Bake 22–24 minutes, until tops are set and edges are light golden. A toothpick should come out slightly moist—not wet, not bone dry. Let muffins rest 5 minutes in the pan, then move to a wire rack to cool.
Nutrition
Calories: 240kcal, Carbohydrates: 28g, Protein: 6g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.004g, Cholesterol: 41mg, Sodium: 213mg, Potassium: 79mg, Fiber: 3g, Sugar: 15g, Vitamin A: 63IU, Vitamin C: 0.1mg, Calcium: 95mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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