Rhubarb Raspberry Lemon Oat Flour Muffins
- Rose Huxford
- Apr 4
- 3 min read
The vibrant flavors of fresh rhubarb, raspberry, and lemon make these simple muffins delightful. My Rhubarb Raspberry Lemon Oat Flour Muffins provide a fantastic boost of fiber, vitamins, minerals, and a touch of omega-3. They're small but perfect for adding to lunches or enjoying on the go.
Rhubarb Raspberry Lemon Oat Flour Muffins
Yields: 12 muffins
Pre-heat oven: 350 or 375 degrees F (Depending on your oven)
Prep-time: 10 minutes
Bake-time: 15 minutes
Total-time: 25 minutes
Equipment: 1 muffin pan, muffin liners, 2 large mixing bowls, cutting board, chopping knife, measuring cup, liquid measuring cup, measuring spoons, whisk, spatula, zester, citrus juicer, small mixing bowl, cooling rack.
*As an Amazon and King Arthur Associate, I earn from qualifying purchases.
Ingredients
2 long stems fresh rhubarb, diced
1 cup fresh or frozen raspberries, rinsed
2 tbsp flaxseed meal (or 2 eggs)
4 tbsp water
3/4 cup non diary milk, or regular milk (or store bought buttermilk)
3 tsp fresh squeezed lemon juice, or apple cider vinegar
3/4 cup oat flour, sifted
1/2 cup old fashioned oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1 whole lemon, zest
1/2 tsp salt
2 tbsp hemp seeds
2 tbsp chia seeds
2 tbsp plain diary free yogurt (I used Forager Cashew Yogurt), or plain Greek yogurt
2 tbsp real maple syrup
1/3 cup date sugar, or coconut sugar
1/8 tsp monk fruit extract powder
1 tsp pure vanilla extract
1/2 tsp pure almond extract
almond flakes, optional
Directions
Pre-heat the oven to 375 degrees F.
Line your muffin pan with muffin liners. Set it aside.
Peel the outer layer of the rhubarb and dice it and then set it aside.
Next, make the Flax Eggs (if you want to use eggs, then skip this step). Add flaxseed meal and water to a small mixing bowl. Stir to combine then set it aside, for about 5 minutes, or until it has thickened.
To prepare homemade buttermilk, mix non-dairy (or regular dairy milk) with lemon juice or apple cider vinegar. Stir the mixture and allow it to sit for about 5 minutes to curdle. *(If you plan to use store-bought buttermilk, you can skip this step.)
In a large mixing bowl, combine sifted oat flour, oats, hemp seeds, baking soda, baking powder, salt, and lemon zest by whisking them together. Then, incorporate the diced rhubarb and raspberries. Use a spatula to gently fold the rhubarb and raspberries into the dry ingredients. Make a well in the center.
In another large mixing bowl, whisk together the buttermilk, maple syrup, date sugar, monk fruit extract powder, flax eggs (or eggs), yogurt, chia seeds, vanilla and almond extract. Whisk until well blended.
Pour your wet mixture into your dry mixture. Use the spatula to blend all the ingredients until just combined. Don't over mix!
Fill each muffin liner about 3/4 full with batter using an ice cream scooper.
Top with almond flakes and bake for about 15 minutes, or until golden brown and a tooth pick comes out clean.
Allow to cool for about a minute before transferring to a cooling rack.
Consume immediately or let them cool fully before storing in a freezer bag. The muffins can be frozen for up to a month. Alternatively, keep them in an airtight container for a few days.
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