Strawberry Rhubarb Muffins (gluten-free, vegan)

This morning I made my first trip up to the farmers' market since last fall.  I knew there wouldn't be a whole lot of new produce to buy yet, but I've had rhubarb on the brain since someone mentioned it a few days ago, and I knew that at the market I would find rosy, fresh stems that would taste as good as the ones I used to pick and eat out of my family's backyard when I was a child.   My trip to the market didn't disappoint, and on the way home I could feel my face puckering up in anticipation of the delightfully sour taste while I decided what I would make first with my large rhubarb bunch.

Because I also had some strawberries in the fridge at home, I chose to bake some muffins this afternoon using them, the rhubarb, and almond flour.  These muffins are super scrumptious, seriously!  They are moist and flavourful with a delicious crunchy topping, naturally sweet, and good for you, too.  :)

Strawberry Rhubarb Muffins

2 cups blanched almond flour
1/4 tsp sea salt
1/4 tsp baking soda
1/4 cup + 1 tbsp arrowroot powder
1/2 tsp ground cinnamon
1/4 cup melted coconut oil
1/2 cup unsweetened applesauce
2 tbsp pure maple syrup
2 tsp vanilla extract
1/2 cup chopped fresh rhubarb
1/2 cup chopped fresh strawberries

For the topping:

1/4 cup certified pure rolled oats
1/3 cup chopped pecans or walnuts
1 tbsp coconut sugar
1/4 tsp ground cinnamon
1 tsp melted coconut oil

Preheat the oven to 350 F.  Add the almond flour, sea salt, baking soda, arrowroot powder, and cinnamon to a large mixing bowl and stir to combine.  In a smaller bowl, whisk together the melted coconut oil, applesauce, maple syrup, and vanilla.  Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms.  Fold in the rhubarb and strawberries.

Line 10 cups in a muffin tin with paper liners.  Spoon the batter into the paper cups.

In a small bowl, stir together the rolled oats, pecans or walnuts, coconut sugar and ground cinnamon.  Drizzle the melted coconut over top of this mixture and stir until well-combined.  Sprinkle a spoonful of the topping over each unbaked muffin.

Bake for approximately 30 minutes, or until the muffin tops are golden brown and a toothpick inserted in the centre of a muffin comes out clean.  Cool and serve.

These muffins make a wonderful breakfast or snack food and may even convince your non-rhubarb eaters to give the vegetable a try.  I hope you enjoy them!

This post is linked to Gluten-Free Wednesdays.