Gluten-free Strawberry and Rhubarb Muffins

08/06/2023

Gluten-free Strawberry-Rhubarb Muffins in less than 30 minutes, Let’s goooo!

These muffins don’t contain any added sugar, so they are perfect for breakfast and snack 😋 I’m scribbling this down in summer, but if strawberries and/or rhubarb are not around, no biggie—just use your fave fruits/berries! Don’t sweat it if you’ve only got frozen berries, they work perfectly fine too!

The recipe is gluten-free, dairy-free, FODMAP-friendly 💛

GLUTEN-FREE STRAWBERRY AND RHUBARB MUFFINS

Cooking time 30 min

Makes 12 small muffins

Ingredients

2 organic eggs
2 overripe bananas
1 stalk of rhubarb
about 300 g of fresh strawberries
0.5 dl or 0,2 cups oat flour
0.5 dl or 0,2 cups almond flour
0.5 dl or 0,2 cups almond butter
1.5 teaspoons of cardamom
1 teaspoon of cinnamon
1 teaspoon of baking powder
A pinch of fine sea salt

Instructions

Heat the oven to 180 degrees Celsius or 355 Fahrenheit.
Chop your rhubarb and strawberries. You can peel the rhubarb if you like. Measure all the ingredients into a blender (except strawberries and rhubarb) and mix until you get a smooth batter.
Fold the strawberries and rhubarb pieces into the batter. Spoon the batter into muffin tins and bake in the oven for about 15-20 minutes. In my oven, the perfect baking time is 18 minutes, but ovens are different, so try what works best! Let the muffins cool and enjoy <3

Tips and Notes

Instead of almond butter, you can also use another nut butter, such as cashew butter or peanut butter.

If you want these muffins to be more on the sweeter side, you can add a few dates into the batter! You can also add honey, maple syrup, or sugar of your choice 🙂 Start with, for example, 1-2 tablespoons, and add sweetness according to your taste.

You can also use raspberries, blueberries, or really any berries for muffins! If you use frozen berries, you can add them to the dough frozen.