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.
This post is linked to Gluten-Free Wednesdays.