Rhubarb, Ginger and Oat Breakfast Muffins ( Top 14 Free)
GLUTEN FREE II DAIRY FREE II VEGAN II SESAME FREE II SOY FREE II EGG FREE II SHELLFISH FREE II FISH FREE II NIGHTSHADE FREE II TOP 14 FREE
These muffins are basically a cross between a flapjack a muffin and a granola bar. And they taste so frikking good. These bad boys are great to eat pre-workout as a quick snack at work, or served with some coconut yoghurt for breakfast with a cuppa. However you eat them I really hope that you enjoy the recipe.
Notes on ingredients
Oats
If you want a gluten-free version of this recipe, make sure to use gluten-free oats. Although oats themselves are gluten-free, companies can't label them as such due to manufacturing processes. Steel cut, rolled, or jumbo oats will all work well in this recipe.
Sweetener
I love to use raw local honey for this recipe, but other sweeteners you can use could be;
Coconut blossom nectar
Maple syrup
Brown rice syrup
Agave
Coconut sugar
I highly recommend trying coconut sugar as an ingredient I have used it in this recipe. It provides a delicious butterscotch flavour and enhances caramelization.
I also love using coconut sugar in cookie recipes because of its amazing flavor. You can easily substitute it for brown sugar and it works just as well.
Linseeds
Don't skip the linseeds, as they help bind the ingredients. Chia seeds can be used as a substitute. You can buy either at supermarkets, health food shops or online really cheaply.
Buckwheat flour
This gluten-free flour has a deliciously nutty flavor and can be used in a variety of recipes such as pancakes, waffles, and cookies. However, if you substitute it for regular flour in a muffin recipe, the outcome may vary.
Ingredients
Tips & storage
These muffins can also be baked in a tray instead of using a muffin tin if you prefer.
Try serving these warm with some coconut yoghurt.
Use tinned rhubarb if you prefer.
Try using apple and cinnamon instead of rhubarb, or try raspberry and coconut drizzled with dark chocolate.
Store these in the fridge for up to 4 days. They can also be individually frozen too.
Makes 12 - 1 hr cooking & prep time
Step by step
Recipe
Rhubarb compote
400g rhubarb roughly chopped ( fresh)
4 tbsp raw honey/agave
2 tbsp linseeds
1 tsp ground ginger
Muffin mixture
125g coconut oil melted
85g honey/agave
50 g buckwheat flour
300g oats (GF)
25 g pumpkin seeds
25g sunflower seeds
35g linseeds
25 g coconut sugar
Method
Preheat the oven to 180 degrees, place muffin cases in your muffin tray and leave to one side. Then start by making the rhubarb compote by chopping up the rhubarb. In a saucepan add the honey/agave and simmer for 10 minutes or until soft. Add the linseeds once cooked cover and leave to one side
Mix all the muffin ingredients together and put 1 tbsp of this mixture into each muffin case, then spoon a tbsp of the rhubarb compote in the middle, then top with more oat mixture and pat down so the muffins are flat.
Bake in the oven for 35 mins on the middle shelf.
Once cooked, let the muffins cool in the tray before eating.
Further support
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Please feel free to contact me here for a tailor-made class to suit your needs.
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