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Delightful Rubarb Muffins

Seasonal and fresh rhubarb muffins. Perfect for picnics in the warm spring or summer weather

Ingredients

Scale
  • 65g / 2,3 oz oat flour
  • 60g / 2,1 oz buckwheat flour
  • 1 tbsp milled flax or chia seeds
  • 1,5 tsp baking powder
  • 2 tsp baking soda
  • A hearty pinch of salt
  • 200ml / 1 cups minus 3 tbsp milk of choice
  • 40g / 1,4 oz coconut sugar or other granulated sweetener
  • 60g / 2,1 oz pitted dates
  • 40g / 1,4 oz nut butter of choice (I used cashew butter)
  • 2 tsp white balsamic vinegar
  • 1 tsp vanilla extract
  • 2 large stalks of rhubarb, sliced into 1 cm thick slices

Instructions

  1. Preheat the oven to 160ºC / 320ºF. Grease or line a muffin pan with 12 paper muffin liners.
  2. In a large bowl mix the oat flour, buckwheat flour, milled flax seeds, baking powder, baking soda, and salt.
  3. In a blender, blend the milk, sugar, dates, nut butter, vinegar, and vanilla smooth.
  4. Add the wet to the dry and mix until just combined. Fold in half of the sliced rhubarb.
  5. Quickly transfer to the batter, stir in, and divide between the muffin liners and top with the remaining rhubarb. Do not fill the liners over 2/3 full. Bake for 18-20 minutes. Take out, let cool, and enjoy!

Keywords: Rhubarb muffins, healthy, vegan, gluten free


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