Rhubarb and Strawberry MuffinsGluten Free

Written by Madara
on

If you follow our blog you may have noticed that I have been absent for a while. No new recipes. That's because I have been dealing with some health issues for months. And now I have to be on an elimination diet. So no gluten and soy for a while. Fun right? No not really for someone who loves all things gluten and that crispy tofu :D
I have never worked with gluten free flour so these muffins were a happy accident. :D I was surprised that they tasted like regular muffins. Hope you give them a try.

Dry ingredients

Wet ingredients

Garnish and filling

Instructions

  1. Preheat your oven to 200° C.
  2. Mix all dry ingredients in a large mixing bowl and set aside.
  3. Cut the strawberries and rhubarb into pieces.
  4. Place the rhubarb pieces in a pan add 2 tbsp sugar and cook until soft (not mushy).
  5. Now combine wet ingredients with flax seeds.
  6. Add wet mixture to dry and mix well, but don't over mix the batter.
  7. If the batter seems too dry and stiff add tiny bit of plant milk.
  8. Lightly grease your muffin pan.
  9. Fill about ¼ of the muffin pan with batter and place couple of pieces of strawberries inside. Then add another layer of batter.
  10. Now add rhubarb pieces and strawberries on top.
  11. Sprinkle with coconut sugar, oats and sunflower seeds.
  12. Bake for 25-30 minutes until golden brown.

Note: Makes about 10 muffins.