I am absolutely exhausted. No, not from eating Roasted Rhubarb Muffins. From working on garden projects.

Today we put in two huge pollinator friendly garden beds in the community garden I’m working on. All of the work I did today was fueled on these muffins.

I scored 3 yards of free compost from our local recycling center and my friend Declan – a tall Irish lad with a proclivity for large scale gardening endeavors – borrowed a truck so we could haul it over to the garden. He also loves rhubarb and will be getting some of these muffins!

Right now my household has non-dairy and gluten free restrictions, so I made them within these parameters, but all-purpose flour works great as well. It took me three attempts to get the recipe exactly how I wanted it. Gluten free baking is not easy! The first two versions were just ok. These are delicious!

The gluten free version has a moist cake consistency and I’ve loaded them with rhubarb because, well, it’s rhubarb week people and I’ve got to get as much in as possible!

The crystallized ginger bits are a perfect spicy contrast to the sweetened rhubarb. I used my new favorite baking ingredient – vanilla bean paste – to give them an extra rich vanilla flavor. Vanilla Extract works great too if you don’t have the paste. I’ve been using Rodelle vanilla products – read about the wonderful efforts they make to promote small farmers in my Source{d} post here.

Let Rhubarb Week last forever!

5.0 from 1 reviews

Roasted Rhubarb Muffins with Granola Crunch Topping

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

Author: Oat&Sesame

Serves: 9 muffins

Ingredients

Granola Crunch Topping

• â…“ cup almonds, chopped
• ½ cup rolled oats
• ¼ tsp salt
• 1 tbsp maple syrup
• 1 tbsp coconut oil

Roasted Rhubarb

• 2-4 stalks of rhubarb, chopped - depending on the thickness of your stalks (approx. 2 cups + a few thin slices to garnish the tops of each muffin)
• 1 tbsp sugar
• 1 tbsp orange juice (lemon juice will work too)

Muffins

• 1½ cups all-purpose flour or (GF mix: ¾ cup almond flour, ½ cup millet flour, ½ cup tapioca starch)
• â…“ granulated sugar
• ½ cup rolled oats
• 1 tsp baking powder
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 4 tsp ground flaxseed
• ½ tsp salt
• zest of 1 orange
• 2 tsp vanilla bean paste or extract
• â…“ cup coconut oil
• ½ cup non-dairy milk
• ¼ cup chopped crystalized ginger

Instructions

1. In a cuisinart, blend the almond, salt and rolled oats until they break down into small pieces. Add the maple syrup and coconut oil. Pulse until the crumbles start to come together. Set aside.
2. Pre-heat the oven to 375ºF. Slice all of the rhubarb in ½ inch pieces except the pieces you'll use as garnish. Set those aside. Toss the diced rhubarb, orange juice and sugar together in a roasting dish and roast 20 minutes while you prepare the muffin batter.
3. Combine the flours, sugar, oats, baking powder, ground ginger, cinnamon, flax seed, and orange zest in a large mixing bowl.
4. Fold in the vanilla bean paste/extract, coconut oil, and non-dairy milk. Let it rest for 2 minutes and it should start to thicken a bit. The batter should be a fairly thick consistency.
5. If you haven’t already, remove the rhubarb from the oven. Drain any excess juices and fold the softened pieces of rhubarb and crystallized ginger into the muffin batter.
6. Pour the batter into a large greased muffin tin - it will fill 9 spots. Press the slices of rhubarb on top if you'd like to make the pretty accent that I made on mine. Then, cover generously with the granola topping giving it a little press to secure it.
7. Bake at 375ºF for 5 min, then lower the oven temperature to 350ºF and continue baking for 25 minutes, or until the tops are golden and crisp and a skewer comes out of the muffins with moist crumbs. Cool in the muffin tin.
8. Best enjoyed when completely cooled to room temp.

3.5.3208

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