The perfect way to use the excess rhubarb that is in season right now!
1 1/2 cups Gluten Free Flour
1/2 cup Almond Flour
1 tsp. Xanthum Gum
1 tsp. Baking Powder
1 tsp. Sea Salt
1/2 cup Unsalted Butter, room temperature
3 Tbsp. Coconut Oil, melted
2 large Eggs
1/2 cup Granulated Sugar
1 tsp. Vanilla Extract
1 cup Rhubarb, chopped
1/2 cup Strawberries, chopped
Preheat oven to 350 degrees.
Grease or put liners in a muffin tin (liners are so much easier to clean up).
Combine flours, xanthum gum, baking powder and sea salt in a mixing bowl. Set aside.
In the bowl of your mixer add butter, coconut oil, eggs, sugar and vanilla. Blend until smooth. Add the dry ingredients and blend together. Add the rhubarb and strawberries. Blend until combined. Do not over blend! You do not want to break up the rhubarb or make the strawberries mushy.
Divide muffin dough between all twelve muffin cups. Set aside.
In the mixer bowl add rolled oats, brown rice flour, brown sugar, sea salt, melted butter and slivered almonds. Blend until a crumble forms.
Spoon the crumbly streusel over the muffin dough. Press the streusel into the muffins and add a bit more until all the streusel has been completely used.
Bake at 350 degrees for 30-33 minutes or until the streusel is browned and the muffins are done.
These muffins are delicious warm or at room temp.
Keywords: muffins, rhubarb, strawberry, almond, gluten free, breakfast, snack