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Ginger Rhubarb Muffins with Granola Crunch Topping
This gluten free rhubarb muffin has a moist cake consistency and is loaded with rhubarb and crystallized ginger bits for a perfect spicy contrast to the sweetened rhubarb.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 9 muffins
Calories 210 kcal
Ingredients
Granola Crunch Topping
- 1/3 cup almonds chopped
- 1/2 cup rolled oats
- 1/4 tsp salt
- 1 tbsp maple syrup
- 1 tbsp coconut oil
Roasted Rhubarb
- 2-4 stalks of rhubarb chopped - depending on the thickness of your stalks (approx. 2 cups + a few thin slices to garnish the tops of each muffin)
- 1 tbsp sugar
- 1 tbsp orange juice (lemon juice will work too)
Muffins
- 1 1/2 cups all-purpose flour or GF mix: 3/4 cup almond flour, 1/2 cup millet flour, 1/2 cup tapioca starch
- 1/3 granulated sugar
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 4 tsp ground flax seed
- 1/2 tsp salt
- zest of 1 orange
- 2 tsp vanilla bean paste or vanilla extract
- 1/3 cup coconut oil
- 1/2 cup non-dairy milk
- 1/4 cup chopped crystalized ginger
Instructions
Granola Crunch Topping
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In a cuisinart, blend the almonds, salt and rolled oats until they break down into small pieces. Add the maple syrup and coconut oil. Pulse until the crumbles start to come together. Set aside.
Roasted Rhubarb
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Pre-heat the oven to 375ºF. Slice all of the rhubarb in 1/2 inch pieces except the pieces you'll use as garnish. Set those aside.
Toss the diced rhubarb, orange juice and sugar together in a roasting dish and roast 20 minutes while you prepare the muffin batter.
Muffin Batter
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Combine the flours, sugar, oats, baking powder, ground ginger, cinnamon, flax seed, and orange zest in a large mixing bowl.
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Fold in the vanilla bean paste/extract, coconut oil, and non-dairy milk. Let it rest for 2 minutes and it should start to thicken a bit. The batter should be a fairly thick consistency.
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If you haven’t already, remove the rhubarb from the oven. Drain any excess juices and fold the softened pieces of rhubarb and crystallized ginger into the muffin batter.
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Pour the batter into a large greased muffin tin - it will fill 9 spots. Press the slices of rhubarb on top if you'd like to make the pretty accent that I made on mine. Then, cover generously with the granola topping giving it a little press to secure it.
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Bake at 375ºF for 5 min, then lower the oven temperature to 350ºF and continue baking for 25 minutes, or until the tops are golden and crisp and a skewer comes out of the muffins with moist crumbs. Cool in the muffin tin.
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Best enjoyed when completely cooled to room temp.
Nutrition Facts
Ginger Rhubarb Muffins with Granola Crunch Topping
Amount Per Serving (1 g)
Calories 210
* Percent Daily Values are based on a 2000 calorie diet.