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Gluten Free Rhubarb Crumble Muffins

Delicious and easy-to-make gluten-free rhubarb crumble muffins. Perfect for a breakfast treat or a sweet snack!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 2 1/4 C whole grain gluten-free flour
  • 1 tsp baking powder
  • 1 tsp gluten-free baking soda
  • 1/2 tsp salt
  • 3/4 C coconut sugar
  • 1 C coconut milk + 2 Tb
  • 1 Tb fresh lemon juice
  • 1/2 C melted coconut oil
  • 1 1/2 tsp pure vanilla extract or Ground Vanilla Bean Powder
  • 1 large egg beaten, or vegan egg replacer equal to 1 large egg
  • 2 C chopped rhubarb
Crumble Topping
  • 1 Tb melted butter or coconut oil
  • 1/4 C coconut sugar
  • 1 tsp cinnamon
  • 1/2 tsp Ground Vanilla Bean Powder

Method
 

  1. Preheat oven to 425 degrees Fahrenheit (or 375 if your oven runs hot), and line a muffin tin with muffin liners.
  2. Sift flour, baking soda, baking powder, and salt together. Add coconut sugar and mix well. Set aside.
  3. Add coconut milk, lemon juice, melted coconut oil, vanilla extract, and egg or egg replacer and whisk together until well combined.
  4. Add chopped rhubarb to the dry mixture and gently toss until well combined. Create a well and pour the wet mixture into the dry. Quickly and gently mix until just combined. Mix melted butter or coconut oil, cinnamon, coconut sugar, and vanilla bean powder in a separate bowl. Set aside.
  5. Spoon batter two-thirds full into muffin cups. Sprinkle crumble mixture on top. Bake for 15-20 minutes (25-35 minutes if baking at 375 degrees), or until a toothpick comes out clean. Enjoy!

Notes

For best results, use fresh rhubarb and don't overmix the batter.