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Gluten Free Strawberry Rhubarb Muffins with Almond Streusel

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  • Author: Elaine VanVleck
  • Total Time: 45 minutes
  • Yield: 12 muffins
  • Diet: Gluten Free


These easy and healthy gluten free strawberry rhubarb muffins have a delicious streusel topping. This recipe makes moist and fluffy muffins that are perfect for breakfast or a snack. The muffins and the almond streusel topping are both simple to make and perfect with a cup of coffee.


2 cups Gluten Free Flour
1 tsp. Xanthan Gum
1 tsp. Baking Powder
1/2 tsp. Baking Soda
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
1/3 cup Milk
1 cup Rhubarb, chopped
1/2 cup Strawberries, chopped

1/2 cup Gluten Free 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 Sliced Almonds


Preheat oven to 350 degrees.

Grease or put liners in a muffin tin (liners are so much easier to clean up).

Combine gluten free flour, xanthan gum, baking powder, baking soda and sea salt in a mixing bowl. Set aside.

In the bowl of your stand mixer add butter, coconut oil, eggs, sugar, milk 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 a mixing bowl add gluten free rolled oats, brown rice flour, brown sugar, sea salt, melted butter and sliced almonds. Stir 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.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Gluten Free