Strawberry Rhubarb Muffins w/ Crumble Topping

After adventuring with my mom yesterday I really wanted to create a recipe that incorporated the fresh strawberries and fresh rhubarb we had gotten from a local farm. I also wanted to make it Gluten free if I could so I looked up some recipes online and then found one I made into my own.

With a mix of two gluten free flours, using chia as a stabilizer and Truvia sugar baking blend for a lower sugar index these came out really well. I also decided I wanted to incorporate a crumble topping to add a little more oomph to these gorgeous muffins. The consistency is moist and smooth with a wonderful sweetness and tartness that comes from the rhubarb.

These can easily be used as a sweet treat after dinner or for a quick breakfast if you are on the go. You can implement any fruit you want really but Strawberries and Rhubarb together really reminded me of a perfect kickoff to summer!! Enjoy these and let me know if you have any suggestions.

Strawberry Rhubarb Muffins & Crumble Topping

1 Cup Bob’s Red Mill Sweet White Sorghum Flour (GF)

1 Cup Bob’s Red Mill Sweet White Rice Flour (GF)

1 Cup Truvia Baking Sugar Blend

1 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Cup Butter (melted)

1/2 Tsp Cinnamon

1 Tsp Vanilla

1 Egg

1 Cup Fresh chopped Strawberries

1/2 Cup Fresh diced Rhubarb

1 Tsp Chia Seeds

2 Tbs Water

1 Cup Milk or Almond Milk

Crumble Topping

1 Tbs cold Butter

1/2 Cup Oats

1/2 Tsp Cinnamon

1/3 Cup Truvia Baking Blend

Instructions:

Preheat oven to 350

Mix the chia seeds and water, let sit until gelatinous. Blend the sugar and melted butter until well mixed; mix in the egg. In a separate bowl add two flours, baking soda/powder & cinnamon. Combine flours with the wet mixture, stir in vanilla, chia/water mixture ,milk, strawberries, and rhubarb. Mix until well incorporated.