Would you like a rhubarb muffin?

One of the sad consequences of the Pandemic we are living in is that we can’t share food together in the way we used to.  This last week I’ve been making rhubarb muffins.  I found a fantastic recipe!  And it would be my desire to invite you over, have a glass of cold iced tea and a muffin!

A food blogger I am not.  But I read a lot, scouring the internet for ideas.  I have a lot of food sensitivities so I’m particularly thankful we live in a resourceful age where we can find many good ideas on the internet.  I’ve tweaked this recipe enough that I can call it my own, and so I’m going to venture – this week only – and share my recipe!

I promise you no ads, no flashy pictures, (well, two plain ones), and I can’t offer a print button either, nor can I give you the nutritional values.  But I can promise you yummy, and if you live in my region, rhubarb is at it’s peak right now.  If you don’t have some of your own, likely you can find someone giving it away or even buy some at the farmer’s markets that are beginning to flourish again.

This recipe calls for 1 1/2 cups of chopped rhubarb, probably around 3 good stalks.  I chop it pretty fine.

This is a gluten and dairy free recipe, providing you can eat oat bran.  You can buy some that is made in a gluten free plant.  You could use regular milk if you like.

Rhubarb Almond/Oat Bran Muffins

2 1/4 cups fine almond flour (I use the Costco brand)

1 1/2 cups oat bran

1 cup coconut sugar

 1 1/2 tsp. baking powder

3/4 tsp. baking soda

 1/2 tsp. himalayan or sea salt

3 large eggs

1/3 to 1/2 cup maple syrup

1/3 cup almond or oat milk

1/3 cup olive oil

2 tsp. vanilla extract

1 1/2 cups chopped rhubarb                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                              Preheat oven to 350 degrees. F.  Mix almond flour, oat bran, sugar, baking powder, baking soda and salt in a bowl with a whisk.  In a separate bowl whisk together eggs, maple syrup, milk, olive oil and vanilla.  Add wet to dry and combine well.  Add in rhubarb.  I use a small scoop to put the batter into lined muffin tins – it is enough for 18.  I baked for 22 minutes.  Let cool and enjoy!

They are moist, and they freeze well.

So there you have it.  I hope you enjoy this beautiful long weekend, and the rest of rhubarb season.  Thankful for all the gifts spring brings!