These easy and healthy gluten free strawberry rhubarb muffins have a delicious streusel topping. I think this is the best recipe for gluten free muffins with an oatmeal topping!
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.
How do I get gluten free muffins to rise?
Taking the gluten out of gluten free flour removes what helps baked goods rise. I've found that gluten free baked goods require more baking powder and/or xanthum gum to get the same light and fluffy texture.
You will also need to make sure you have enough gluten free flour in your recipe and that there isn't too much liquid. If the batter is too fluid that muffins will not rise properly.
How do I store gluten free muffins?
After your muffins have cooled completely they can be placed in a sealed container. The gluten free strawberry rhubarb muffins can be left on the counter for a couple of days in the sealed container.
If the muffins are older than a couple of days I put the sealed container in the refrigerator or I put the muffins in freezer bags and freeze them. Remember, these muffins don't have preservatives so they won't last on the counter as long as store bought baked goods.
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The perfect way to use the excess rhubarb that is in season right now!
1 ½ cups Gluten Free Flour
½ cup Almond Flour
1 tsp. Xanthum Gum
1 tsp. Baking Powder
1 tsp. Sea Salt
½ cup Unsalted Butter, room temperature
3 Tbsp. Coconut Oil, melted
2 large Eggs
½ cup Granulated Sugar
1 tsp. Vanilla Extract
1 cup Rhubarb, chopped
½ 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.
- Prep Time: 20 minutes
- Cook Time: 33 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Gluten Free
Keywords: muffins, rhubarb, strawberry, almond, gluten free, breakfast, snack