Gluten Free Rhubarb Rainy Day Muffins

The fresh fruit topping on these muffins adds moisture and flavour to the muffins. The sweetness of the strawberry balances out the bitterness of the rhubarb for a party on the tastebuds. These are the perfect muffins for a spring treat. 

Tuesday was a rainy day in the Okanagan, but rainy days are the perfect days for baking! There were so many fresh fruits and vegetables at Dan O Ray Vegetables and inspiration was lurking around every corner! The colours were so bright, and everything smelled delicious. It was a hard choice between getting the ingredients for borsht, or making a fruit muffin. However, I am going camping for the long weekend and muffins are always the perfect snack. After getting some rhubarb it was time to start coming up with a rhubarb muffin recipe! My grandma has a great rhubarb muffin recipe, but it is filled with gluten and dairy! This would not work for my intolerances, but I wanted to keep the great flavour and texture.  I made some changes and added my own twist to the crumble and a few of the ingredients. Gluten free products can be really dry and have the texture of sawdust when substituting gluten free flour for regular flour in a 1-1 ratio. Depending on the flour I often find it necessary to increase the wet ingredients, or decrease the amount of gluten free flour.


Gluten Free Rhubarb Rainy Day Muffins
1 1/2 Cup Gluten Free Flour
1/2 Cup Gluten Free Oats
1 Cup Brown Sugar
1tsp Baking Soda
1tsp Baking Powder
1tsp Cinnamon
1tsp Nutmeg
1tsp Vanilla
1/2 Cup Apple Sauce
1/2 Cup So Delicious Vanilla Coconut Yogurt
1/2 Cup Almond Milk
1 Egg
2 Cups Rhubarb

Crumble Topping
1/4 Cup Almonds
1/4 Cup Coconut
1/4 Cup Brown Sugar
Strawberry Slices

Combine all wet ingredients and dry ingredients separately and then combine. Add the Rhubarb last. Mix the crumble topping in a separate bowl, without the strawberry slices. Once everything is mixed place in muffin tins (approx 1/3 cup of mix per muffin) and add the crumble to each muffin. Place a strawberry on top of each muffin. The strawberry adds some moisture and prevents crumbly or dry muffins.

Bake at 350 degrees for 30 minutes.

The only thing I would change about this recipe is the crumble. Next time I make these muffins I will add some coconut oil to the crumble so it has a moist texture! Other than that, they were great! They are the perfect mix of great flavours.

The best part of rainy days in the Okanagan is the fresh smell of all the flowers and grass when the sun decides to shine! The roses are in full bloom and everything looks wonderful and inviting! I cannot wait to head back next week. Until then it is time to get ready for a long weekend camping trip! Staying healthy while camping has been a challenge to plan, but with the right amount of organization it will be possible and fun! Check back Monday for a post about staying healthy in the great outdoors! 

Safe Travels this weekend!

K.