These Rhubarb Crumble Muffins taste like the most delicious rhubarb crumble dessert, only in muffin form. Juicy pieces of rhubarb combined with a comforting warmth from the oats and cinnamon, and a sweet and crunchy crumb topping.
I am posting this muffin recipe again because I love them so much! I had originally wrote about them in a post about 2 recipes to use up a whole bunch of rhubarb. Whenever I had bought and used rhubarb, at least half of it seem to sit on the counter top and nearly go bad before I decided what to do with the rest of it, so I wrote a ‘two recipe in one’ (makes the muffins and rhubarb jam) post. I feel these muffins deserved their own post, because not only do they taste so delicious, they are also very healthy and are only made with oats, no flour. And I have used coconut sugar, which is lower GI than ordinary sugar.
These are so soft and have such a delicate crumb – they melt in your mouth! I think using only oat flour makes them that way, and actually I prefer that to the denser crumb you get with normal flour. Oats grind down easily to make oat flour. If you don’t have a high-speed blender, you could use a food processor or even a normal blender. Since they are so tender, I suggest adding a tablespoon of ground flax or chia seeds, which helps bind the muffins together a little bit more, along with add some fiber, protein and omega 3 acids.Rhubarb, oats and cinnamon: what is not to love in that combination?
- 2 cups/200g oat flour (ground oats)
- 2 cups rhubarb, cut into ½ inch dice
- 1 cup/200g coconut sugar
- 1 teaspoon cinnamon
- 125ml / ½ cup buttermilk or yoghurt
- 1 egg
- 2 tbsp coconut oil
- 1 tsp baking powder
- 1tsp vanilla
- pinch of salt
- 1 tbsp ground flax or chia seeds
- 50g/1/4 cup cold butter, diced
- 50g/1/4 cup whole oats
- 50g/ ¼ cup coconut sugar
- 1 tablespoon oat flour, reserved from above.
- Heat oven to 200C/375F.
- Place the rhubarb in a bowl with the sugar, egg, buttermilk, coconut oil, vanilla, chia/flax and salt. Stir and let sit while you make the topping.
- In another bowl, place the muffin topping ingredients together and rub with your fingers until it is well mixed together.
- Stir the oat flour and baking powder into the rhubarb mixture.
- Fill 12 muffin cases, then divide the crumb topping between all the muffins.
- Bake for 18 minutes.