Roasted Rhubarb Muffins with Granola Crunch

May 21, 2016

126

A super moist rhubarb muffin with crystallized ginger pieces to add a little spicy kick! These can be made gluten free and vegan as I did or with regular flour.

Granola Crunch Topping
? cup almonds, chopped
½ cup rolled oats
¼ tsp salt
1 tbsp maple syrup
1 tbsp coconut oil
Roasted Rhubarb
2-4 stalks of rhubarb, chopped - depending on the thickness of your stalks (approx. 2 cups + a few thin slices to garnish the tops of each muffin)
1 tbsp sugar
1 tbsp orange juice (lemon juice will work too)
Muffins
1½ cups all-purpose flour or (GF mix: ¾ cup almond flour, ½ cup millet flour, ½ cup tapioca starch)
? granulated sugar
½ cup rolled oats
1 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
4 tsp ground flaxseed
½ tsp salt
zest of 1 orange
2 tsp vanilla bean paste or extract
? cup coconut oil
½ cup non-dairy milk
¼ cup chopped crystalized ginger

Nutritions

Calories
217

Sodium
233mg
9% DV

Fat
3g
4% DV

Protein
8g
16% DV

Carbs
38g
13% DV

Fiber
3g
15% DV