Gluten Free Vegan Raspberry Rhubarb Streusel Muffins

Just because you eat vegan or gluten free, does not mean that you cannot enjoy homemade muffins at home that are just as delicious as their gluten and dairy counterparts.  I thought I would share with you a recipe perfect for rhubarb season, Gluten Free Vegan Raspberry Rhubarb Struesel Muffins.  There is nothing that compares to a fresh warm muffin that you get to enjoy right out of the oven!  I use quinoa flour in this recipe because it works well for keeping the muffins light; I feel that it is healthier than some other gluten free flour options that are more processed.  Rhubarb is now available in the store, so it is the perfect opportunity to try these!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 16 | Prep Time: 20 minutes | Cook Time: 35 minutes | Ready in: 1 hour and 15 minutes

Ingredients

• 1 16 hole standard sized muffin tin
• Topping:
• 1/4 cup plus 2 Tbsp quinoa flour
• 3 Tbsp maple sugar or Wholesome Sweeteners brown sugar
• 1 tsp ground cinnamon
• 4 Tbsp cold Earth Balance vegan butter
• 1/4 tsp sea salt
• 3/4 cup old fashioned rolled oats
• Muffins:
• 1 3/4 cups quinoa flour
• 1 tsp baking soda
• 1 tsp sea salt
• 2 tsp ground cinnamon
• 1 cup maple sugar or granulated sugar
• 1/2 cup Spectrum organic unrefined coconut oil, liquified
• 1 cup SoDelicious lite coconut milk, or almond milk
• 1 Tbsp pure vanilla extract
• 2 Tbsp lemon juice
• 2 cups diced organic rhubarb
• 2 cups organic raspberries

Instructions

Preheat the oven to 375 degrees and position rack in center of oven. Place muffin liners in one 16 hole standard sized muffin pan.

For the streusel, combine all ingredients in a bowl and squish together with your hands, working it together until it forms pea sized clumps. Set aside in the fridge.

For the muffin batter, whisk flour, baking soda, and sea salt in a large bowl to blend well. Whisk sugar, oil, milk, and vanilla extract, together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in lemon juice and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the lemon juice, which allows the cake to rise since there are no eggs). Stir in rhubarb and raspberries, spoon batter into each muffin hole, filling only 2/3 full. Sprinkle with streusel, and bake until tester inserted into center comes out clean, about 30-35 minutes (after about the first 20, cover the tops of muffins with foil if they are getting too brown).