strawberry rhubarb crumb cake muffins
these muffins are packed with pieces of strawberry and rhubarb, wrapped in a cinnamon cake with a perfectly lightly-sweetened and slightly crisp crumble topping.
Servings: 10 muffins
Ingredients
strawberry rhubarb muffins
- 1/2 cup Amson Naturals coconut flour (use code GrainFreee for 15% off)
- 1/2 cup honey
- 1/2 cup grape seed oil or coconut oil
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp almond extract
- 1 tsp apple cider vinegar
- 4 eggs
- 1/2 cup diced strawberries
- 1/2 cup diced rhubarb
crumb cake topping
- 1/2 cup almond flour
- 1 tbsp coconut flour
- 1 tbsp cinnamon
- 2 tbsp honey
- 1 tbsp grape seed oil or coconut oil
- 3 medjool dates, very soft and chopped into small pieces (will be almost like mush)
Instructions
strawberry rhubarb muffins
- start by mixing your dry ingredients in a large bowl.
- in a medium-sized bowl, whisk together your wet ingredients -- add the oil, honey, almond extract, apple cider vinegar and eggs. whisk well.
- now combine your wet and dry ingredients by pouring the wet into the dry, and combining well.
- once everything is well combined, fold in your strawberry and rhubarb pieces. now, pour the batter into a prepared muffin tray (lined with parchment paper cups), approximately 10 muffins, 3/4 of the way full.
crumb cake topping
- in a medium sized bowl, throw together your almond flour, coconut flour, cinnamon, and mix.
- once combined, add in the oil, honey, and chopped medjool dates. mix everything together roughly, you'll get some clumps together.
- roughly spoon the crumb cake batter on top of each prepared muffin.
- place the muffins in a preheated oven at 350, and bake for 30 minutes.
- allow to cool completely before removing from the tray. store the muffins in between layers of parchment paper in a glass airtight container, in the fridge or freezer.