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Small Farm Big Life

Breakfast

Gluten Free Strawberry Rhubarb Muffins with Almond Streusel (GF)

0 · · 2 Comments

I’ve been dreaming up recipes to use the abundance of rhubarb we have in the garden right now. I love the sour taste of rhubarbs mixed with the sweet streusel in these muffins.

These gluten free strawberry rhubarb muffins are dense and delicious. I had one this morning with my cup of coffee and it was absolutely perfect. The brown sugar in the streusel topping is the perfect sweetness for the tart rhubarb.

I’m always looking for muffins recipes that make an easy breakfast or snack to take with me on the go or to eat between chores. The streusel topping is a little messy, but completely worth it! The topping is so good I could make it on it’s own as a yummy granola.

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Gluten Free Strawberry Rhubarb Muffins with Almond Streusel (GF)

The perfect way to use the excess rhubarb that is in season right now!

  • Author: Elaine VanVleck
  • Prep Time: 20 minutes
  • Cook Time: 33 minutes
  • Total Time: 53 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking

Ingredients

Muffins:
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

Streusel:
1/2 cup Rolled Oats
1/4 cup Brown Rice Flour
1/3 cup Brown Sugar
1/4 tsp. Sea Salt
1/4 cup Unsalted Butter, melted
1/4 cup Slivered Almonds

Instructions

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.

Notes

These muffins are delicious warm or at room temp. 

Keywords: muffins, rhubarb, strawberry, almond, gluten free, breakfast, snack

Gluten Free Banana Muffins Recipe (GF, DF)

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These are my husband’s favorite muffins for his lunch. He loves to have them with his coffee at work. He likes to share them and they have become my most requested thing I make.

These Gluten Free Banana Muffins are easy to mix together and really rise into a dense, delicious muffin. With the combination of almond flour and oats they are hardy and keep me satisfied long after breakfast.

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Gluten Free Banana Muffins Recipe (GF, DF)

These gluten free Banana Muffins are a favorite in our household. They are easy to make and great to pack in lunches.

  • Author: smallfarmbiglife
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baking
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Ingredients

3 Bananas, very ripe
1 tsp. Vanilla Extract
2 Eggs, large
3 Tbsp. Coconut Oil, melted
1/4 cup Granulated Sugar
1/4 cup Brown Sugar
2 Tbsp. Honey
3 tsp. Baking Powder
1 tsp. Sea Salt
1/2 tsp. Ground Cinnamon
3/4 cup Almond Milk (or your milk of choice)
1 1/4 cups Almond Flour
1 1/4 cups Gluten Free Flour
1 1/4 cups Oats

Instructions

Preheat oven to 350 degrees.

Mix bananas, vanilla and eggs together. Add melted coconut oil, sugars and honey. Mix until blended.

In a separate bowl mix together baking powder, salt, cinnamon, almond flour, gluten free flour and oats. Add almond milk to batter and then add this dry mixture to batter 1/2 cup at a time mixing until the dry mixture is just blended in. Mix until ingredients are just blended together. Do not over mix or the dough gets tough and doesn’t rise as well.

Place batter into a 12 muffin pan. The batter will fill all the way to the top of your liners and the tops will rise quite a bit. If you wanted smaller muffins you could make 24 instead. But, let’s be honest, the muffin tops are delicious and who wants to miss out on those.

Bake at 350 degrees for 35 minutes. 

Let cool and then store in the refrigerator for up to five days.

Notes

I use almond milk, but you can use whatever milk you have on hand.

If you don’t mind these not being dairy free you can substitute butter for the coconut oil. 

Keywords: banana, muffins, gluten free, dairy free, breakfast, snack