Gluten-Free Healthy Rhubarb Muffins

Super delicious Healthy Rhubarb Muffins that are full of flavor, super easy to make, and filled with good-for-you ingredients. Gluten-free, dairy-free, and perfect for a grab and go breakfast or snack that will last you all week!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings Muffins

Calories 206kcal

Author Christine McMichael

Ingredients

10 dates
3 small stalks rhubarb 6-8 inches long
1 1/3 cup oat flour or about 1 cup rolled oats blended
1 tsp baking powder
2 Tbsp flaxseed
2 Tbsp chia seeds
3 large eggs
1/2 cup almond butter
1 banana
1 tsp vanilla
2 tsp cinnamon
1/3 cup coconut sugar or raw sugar
pinch of salt

Instructions

Preheat oven to 350 degrees.
Blend the dates.
Cut the rhubarb into small cubes (about 1/8-1/4 inch).
Mix all of the ingredients together in a food processor except for the rhubarb.
Mix in most of the rhubarb by hand.
Pour the batter into an oiled muffin pan and sprinkle the leftover cubed rhubarb over each muffin.
Bake for about 30 minutes (or until the middles are done).
Serve and enjoy!

Video

Notes

Don't have rolled oat flour? Simply blend rolled oats to create a flour-like texture!
Coconut sugar can be substituted with raw sugar or brown sugar instead.
These rhubarb muffins can be stored in an airtight container for up to a week and frozen for up to 3 months!

Nutrition