Rhubarb is one of those great spring flavours that seems to pop up quickly and be gone just as fast. While there is still rhubarb to be found, try these terrific gluten-free muffins to start your day. Oat flour is a great substitute for white flour in many baking recipes, and this is no exception. Oat flour is way more nutritious than all purpose flour and can be used in many of the same recipes. If you haven’t tried using oat flour before prepare to be converted. This is a quick and simple recipe that you can make the night before, or if you’re one the multitudes working from home make them in the morning while you’re firing up the old lap top. The best part is that there are 12 of them so you can share… or not.
Fresh Rhubarb Muffins
Course: BreakfastCuisine: VeganDifficulty: Easy6
servings20
minutes20
minutes40
minutesIngredients
1 1/2 cups of oat flour
2/3 cups of coconut sugar
1/2 tsp salt
2 tsp baking powder
1/4 tsp cardamom
1/3 cup of coconut oil, melted
1/3 cup of applesauce
1/3 cup of oat milk
1 tsp of vanilla extract
1/4 cup of almonds, sliced
3/4 cup of rhubarb, finely chopped
Directions
- Preheat oven to 375º F.
- Prepare 12 muffin cups.
- In a large bowl Combine the flour, coconut sugar, salt, baking powder, and cardamom.
- Stir in the oat milk, applesauce, and coconut oil.
- Add the rhubarb and mix to distribute evenly.
- Divide the muffin into the 12 muffin cups.
- Top the muffins with sliced almonds.
- Bake for 20 minutes. You can test by poking a toothpick into a muffin. If it comes out clean they are done.