If you’re on the lookout for a delightful treat that feels wholesome yet indulgent, these Easy Almond Flour Muffins with Strawberries and Rhubarb Recipe are pure magic. Each bite is bursting with the natural sweetness of strawberries and the subtle tang of rhubarb, all wrapped in a tender, moist crumb thanks to the almond flour. They’re not just muffins; they’re little pockets of springtime joy that bring comfort and a dash of elegance to any breakfast or snack time. Plus, they’re wonderfully simple to make, perfect for anyone who loves baking but doesn’t want to fuss over complicated steps or hard-to-find ingredients.

Ingredients You’ll Need

A clear glass bowl filled with a beige crumbly mixture sits in the center on a white marbled surface. Around it are four small white ceramic containers with different liquids: one with a golden yellow liquid, one with a creamy white liquid, one with a dark amber liquid, and one more with a light brown liquid. To the right side of the bowl lies a wooden spatula with a pink silicone head. Photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients will be a breeze because this recipe calls for straightforward pantry staples and fresh produce that work harmoniously to create a muffin that’s rich in flavor and texture. Each element plays its part, from the nutty almond flour to the juicy burst of strawberries and rhubarb, guaranteeing that every bite is a satisfying experience.

1¾ cups almond flour: This forms the base of the muffins, adding a moist crumb and a nutty flavor that’s naturally gluten-free.
¼ cup oat flour, plus 1 tablespoon: Adds a subtle sweetness and helps with structure; an easy way to use instant oatmeal packets if you have them on hand.
2 teaspoons baking powder: Helps the muffins rise perfectly, making them light and fluffy.
1 pinch salt: Enhances all the flavors and balances the sweetness.
¼ cup almond milk: Keeps the batter moist without overpowering the nutty flavor.
¼ cup olive oil: Adds richness and keeps the muffins tender without making them greasy.
1 teaspoon vanilla extract: Lifts the flavors with a warm, aromatic note.
½ teaspoon cinnamon: Adds a subtle, cozy spice that complements the fruit beautifully.
⅓ cup maple syrup: A natural sweetener that also adds depth and moisture.
2 eggs, whisked: Bind everything together and give the muffins structure.
1 cup chopped strawberries and rhubarb (½ cup each): Fresh or frozen, they bring vibrant color and a perfect balance of sweetness and tang.
Extra oats, rhubarb slices, and turbinado sugar (optional): For topping, these create a lovely crunch and pretty finish that’s sure to impress.

How to Make Easy Almond Flour Muffins with Strawberries and Rhubarb Recipe

Step 1: Prep Your Oven and Muffin Tins

Start by preheating your oven to 350°F (175°C). Then, grease and line six muffin molds with liners or parchment paper for the easiest muffin removal later on. This step ensures your muffins come out perfectly intact, ready for enjoying or gifting.

Step 2: Mix Dry Ingredients

In a medium-sized bowl, whisk together your almond flour, oat flour, baking powder, salt, and cinnamon. Combining these dry ingredients first guarantees that the lift and spices are evenly distributed, giving your muffins consistent flavor and texture throughout.

Step 3: Add the Wet Ingredients

Next, pour in the almond milk, olive oil, whisked eggs, maple syrup, and vanilla extract. Stir gently just until everything comes together; you don’t want to overmix. The batter should be slightly thick but smooth, a perfect base to fold the fruit into.

Step 4: Coat and Fold in the Strawberries and Rhubarb

In a small bowl, toss the chopped strawberries and rhubarb with one tablespoon of oat flour. This little trick helps prevent the fruit from sinking to the bottom of your muffins during baking. Fold this fruit mixture gently into your batter so the pieces are evenly spread and stay delightfully intact.

Step 5: Fill Muffin Cups and Add Toppings

Divide the batter evenly into your prepared muffin cups. If you like, sprinkle extra oats and turbinado sugar on top for a lovely crunchy finish. For a gorgeous natural decoration, top each muffin with three rhubarb pieces arranged in a triangle. These little details might be optional, but they add such charm!

Step 6: Bake and Cool

Bake your muffins at 350°F for 20 to 25 minutes. You’ll know they’re done when they turn golden on top and a toothpick inserted in the center comes out clean. Let them cool completely on a wire rack before diving in—this lets the flavors settle beautifully and makes them easier to handle.

How to Serve Easy Almond Flour Muffins with Strawberries and Rhubarb Recipe

A metal muffin baking tray holds six golden brown muffins, each topped with small red fruit pieces and oat flakes. The muffins have a rough, slightly cracked surface with the red fruit pieces scattered on top and inside the muffins adding contrast. One muffin is open, showing its soft, moist crumb with red fruit chunks inside and paper liner edges curling outward. The tray rests on a white marbled textured surface, creating a clean and bright backdrop. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

These muffins are already a showstopper, but a little extra fresh strawberry or rhubarb slice on top, or a light dusting of powdered sugar, makes them look even more inviting. A drizzle of maple syrup or a smear of almond butter can add extra decadence if you’re serving them for a special brunch or cozy morning.

Side Dishes

Pair your Easy Almond Flour Muffins with Strawberries and Rhubarb Recipe with a fresh green salad for a light lunch or alongside a warm cup of herbal tea or coffee for breakfast. They also complement creamy yogurts or cottage cheese perfectly, adding a fruity, nutty balance to those creamy textures.

Creative Ways to Present

Serve these muffins on a rustic wooden board sprinkled with oats and fresh fruit slices, or stack them with parchment paper layers in a beautiful basket for gifting. They also make wonderful portable snacks for picnics or midday fuel; just wrap them in wax paper and tie with twine for a sweet presentation!

Make Ahead and Storage

Storing Leftovers

Your Easy Almond Flour Muffins with Strawberries and Rhubarb Recipe are best enjoyed fresh on the day they are baked, but you can keep any leftovers in a sealed container at room temperature for 1 to 2 days. This short window keeps them tender and flavorful without drying out.

Freezing

If you want to savor these muffins later, they freeze beautifully for up to 3 months. Just wrap them individually in plastic wrap or place in a freezer-safe bag. When you’re ready to enjoy, simply thaw them at room temperature. Keep in mind frozen muffins may be slightly denser, but still just as tasty!

Reheating

To bring your muffins back to life after storing or freezing, warm them in a toaster oven or regular oven at a low temperature until just heated through. A quick zap in the microwave works too for convenience, but be careful not to overheat to keep them moist and tender.

FAQs

Can I use almond meal instead of almond flour?

Absolutely! Almond meal works fine in this recipe. It tends to create a slightly denser muffin, but the flavor remains delicious and the texture enjoyable. Feel free to use whichever you have on hand.

What if I don’t have oat flour?

No worries! You can simply substitute the oat flour with more almond flour. The muffins will still turn out wonderfully moist and flavorful without losing their lovely texture.

Is this Easy Almond Flour Muffins with Strawberries and Rhubarb Recipe paleo or vegan?

This recipe can be adapted to paleo by replacing the oat flour with almond flour, and for a vegan version, try using an egg replacer or flax eggs in place of the eggs to keep it plant-based and delicious.

Can I use frozen strawberries and rhubarb?

Yes, frozen fruit works perfectly. Just make sure to toss them with the oat flour before folding into the batter to prevent excess moisture from making the muffins soggy.

How do I know when the muffins are fully baked?

Your muffins are ready when they are golden on top and a toothpick inserted into the center comes out clean. This usually takes about 20–25 minutes but keep an eye on them as oven temperatures can vary.

Final Thoughts

These Easy Almond Flour Muffins with Strawberries and Rhubarb Recipe are truly a gem in my baking repertoire. They’re simple enough for everyday baking yet special enough to share with loved ones. The combination of nutty almond flour and the fresh-tartness of the fruit hits that perfect balance you want in a muffin. I hope you give this recipe a try soon and find it as comforting and delightful as I do—happy baking!