Easy Almond Flour Muffins with Strawberries and Rhubarb Recipe
These Easy Almond Flour Muffins are a delightful gluten-free treat, perfect for breakfast or snacking. Combining almond flour and oat flour with fresh strawberries and rhubarb, they offer a moist, tender crumb flavored with cinnamon and sweetened naturally with maple syrup. Simple to prepare and bake, they cater to those looking for a wholesome, grain-free muffin option.
- Prep Time: 15 mins
- Cook Time: 20-25 mins
- Total Time: 35-40 mins
- Yield: 6 large muffins or 12 small muffins
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1¾ cups almond flour*
- ¼ cup oat flour, plus 1 tablespoon (ground from Bob’s Red Mill Brown Sugar & Maple Instant Oatmeal Packets recommended)
- 2 teaspoons baking powder
- 1 pinch salt
- ½ teaspoon cinnamon
Wet Ingredients
- ¼ cup almond milk
- ¼ cup olive oil
- 1 teaspoon vanilla extract
- ⅓ cup maple syrup
- 2 eggs, whisked
Fruit Mix
- 1 cup chopped strawberries and rhubarb (½ cup each, cut into ½ inch pieces, fresh or frozen)
Toppings (Optional)
- Extra oats
- Rhubarb slices
- Turbinado sugar
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease and line 6 muffin molds to ensure easy removal once baked.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, oat flour, baking powder, salt, and cinnamon until well combined.
- Add Wet Ingredients: Pour in almond milk, olive oil, whisked eggs, maple syrup, and vanilla extract. Mix gently just until the batter comes together without overmixing to maintain a tender crumb.
- Prepare Fruit: In a separate bowl, toss the chopped strawberries and rhubarb with 1 tablespoon of oat flour. This helps prevent the fruit from sinking and distributes them evenly throughout the batter.
- Combine Fruit and Batter: Gently fold the coated fruit into the muffin batter, ensuring the fruit is evenly dispersed but not crushed.
- Fill Muffin Molds: Evenly divide the batter into the prepared muffin molds. For an attractive finish, sprinkle extra oats and turbinado sugar on top. Optionally, place three pieces of rhubarb in a triangle shape on each muffin for decoration.
- Bake: Place the muffin tray in the preheated oven and bake for 20-25 minutes, or until the muffins turn golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool on a cooling rack before serving. Enjoy warm or at room temperature.
Notes
- You can substitute almond meal for almond flour; however, expect a denser muffin texture.
- If oat flour is unavailable or undesired, replace it entirely with almond flour.
- To make these muffins paleo, omit oat flour and use all almond flour.
- For a vegan version, replace eggs with an egg replacer or flax eggs.
- These muffins are best enjoyed the day they are baked, but can be stored in an airtight container at room temperature for 1-2 days.
- Freeze muffins for up to 3 months; thaw at room temperature before eating. Note that texture may slightly change after freezing.
