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 Cup Fresh chopped Strawberries
1/2 Cup Fresh diced Rhubarb
1 Tsp Chia Seeds
2 Tbs Water
1 Cup Milk or Almond Milk
1 Tbs cold Butter
1/2 Cup Oats
1/2 Tsp Cinnamon
1/3 Cup Truvia Baking Blend
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.
Strawberries and Rhubarb
Pour into prepared muffin tins and set aside.
In a separate bowl mix sugar, oats, cinnamon and butter. Break up with your hands until its forms a slightly crumbly mixture and top the muffins.
Put a generous amount on each muffin
Bake for 20-25 minutes or until browned and cooked through when tested with toothpick.