For breakfast or for dessert, these super moist muffins are the perfect balance of sweet & tart with a crispy almond crunch topping.
Strawberry rhubarb baked goods are like the symbol of summer to me. Fresh strawberries that are sweet and juicy with tart and refreshing rhubarb really do make the perfect combination.
While rhubarb is in season much earlier than strawberries where I live, I can’t wait but to take advantage of the freshest seasonable rhubarb even if the strawberries aren’t at their peak in flavor yet. Maybe this is why it’s the symbol of summer for me because it seems its the first fresh fruit dessert that I make after the long and cold winters here.
Basically, what I’m trying to say is, these muffins taste like summer, super moist, bursting with tart fruit, and topped with a crispy almond topping.
They don’t require too many steps to come together either, plus they’re naturally sweetened with maple syrup and coconut sugar and are gluten-free with oat and almond flour!
I hope you try these muffins out, and please let me know what you think!
Strawberry Rhubarb Oat Flour Muffins with Almond Crisp Topping
- MAKES: 12 MUFFINS
- TOTAL TIME: 38 MIN
Almond Crisp Topping:
1/4 cup rolled oats
1/4 cup almond flour
1/4 cup sliced almonds
1/4 cup coconut sugar
1 tsp cinnamon
1/4 cup cold butter, diced, or solid coconut oil
1 1/2 cup diced rhubarb
1/2 cup sliced strawberries
1/4 cup pure maple syrup or honey
1 tsp pure vanilla extract
1/3 cup coconut oil, melted
1 tbs apple cider vinegar
1 1/2 cup oat flour
1/2 cup almond flour, or sub extra oat flour
1 tsp baking powder
1/2 tsp salt
Preheat oven to 350. Grease or spray a muffin tin with oil, like coconut, or use muffin liners
Make the crisp topping, in a bowl, mix together the oats, almond flour, coconut sugar, sliced almond, cinnamon, and butter. I think using my hands to mix until it’s crumbly is the best method for sure. Set aside.
Wash, dice, and slice the rhubarb and the strawberry then add to a saucepan over medium heat. Pour in the maple syrup and let cook just until rhubarb slightly starts to soften and gently warm. Remove from heat.
Stir in the coconut oil and vanilla and let cool before you add eggs.
While it cools, whisk together the oat flour, baking powder, and salt in another bowl. If you don’t have oat flour, you can make it by blending it down in a blender until it resembles flour.
Whisk in the eggs to the fruit mixture to combine evenly followed by the apple cider vinegar (If you don’t have any, that is fine, it just helps activate the baking powder more!). Gradually pour the wet ingredients into the dry and mix. Don’t over mix it, the oat flour will absorb the wet ingredients really quickly, so just mix until there aren’t any big clumps.
Scoop the batter into the oiled muffin tin as evenly as you can, I find using a 1/4 cup measuring cup. Sprinkle on an even amount of the crisp topping to each muffin and lightly press down.
Place in oven and bake for 15-18 minutes. I turned the pan halfway to make sure they were even, but also because my oven heats a little uneven…
Allow the muffins to cool in the tin for at least 5 minutes before removing them, if you don’t, they will crumble arpart and it’s no fun. When they’re cool, devour them!! Enjoy!
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