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!
Servings 12 Muffins
Calories 206 kcal
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
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!
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!
Calories: 206 kcal | Carbohydrates: 26 g | Protein: 7 g | Fat: 10 g | Saturated Fat: 1 g | Cholesterol: 47 mg | Sodium: 76 mg | Potassium: 277 mg | Fiber: 4 g | Sugar: 10 g | Vitamin A: 87 IU | Vitamin C: 2 mg | Calcium: 107 mg | Iron: 2 mg