Strawberry Rhubarb Muffins with Almond Crumble
At long last, spring has arrived and my favorite farmers market is bursting with the very best flavors of the season. Ramps, fiddleheads, asparagus, spring peas and, as featured here, strawberries and rhubarb. Such a welcome treat after a winter hiatus that seemed to last forever! While traditionally perfect for a pie, I wanted something a little more casual…ideally something that could be popped in the freezer and taken out one at a time when the need for a healthy snack arises. So, muffins it is, and from the looks of it they won’t be in the freezer for very long!
Yield: 12 muffins
2 T ground flax seed and 2 T warm water
2 C gluten free oat flour
1/2 C. almond flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
3/4 C maple sugar
1/2 C coconut oil, melted
1/4 C almond butter
1/2 C almond milk
1 tsp lemon juice
1 tsp almond extract
1 tsp vanilla extract
1 C rhubarb, diced
1 C strawberries, diced
1/4 C maple sugar
2 T gluten free oatmeal
1 tsp cinnamon
2 tsp coconut oil, melted
2 T almonds, slivered or chopped
Preheat oven to 350 degrees F and place cupcake liners in muffin tin.
Combine ground flaxseed and water and set aside.
Mix dry ingredients in large bowl.
In separate bowl, combine oil, almond milk, lemon juice, almond butter, almond and vanilla extracts. Add in the flax and water mixture.
Fold wet ingredients into dry. Mix just to combine.
Add in strawberries and rhubarb.
Make crumble by mixing all ingredients in small bowl.
Spoon muffin batter into tins and top each muffin with crumble topping.
Bake for 30 minutes, or until a toothpick inserted in center of muffin comes out clean.
Cool on wire rack. Enjoy!
As noted, these do very well in the freezer. Just wrap each muffin individually and place all in freezer bag or container.