Gluten free and top 8 allergen free, these Allergen Friendly Rhubarb Raspberry Muffins are the perfect combination of sweet and tart. The crumbly gluten and dairy free streusel topping is a great way to entice the kids to muffins over cupcakes.
Jump to:
Why We Love Rhubarb Raspberry Muffins
Our kids are our inspirations for everything we make. We want to recreate their favourite foods in a way that is safe for them to eat. This is how we ended up at Rhubarb Raspberry Muffins with Streusel topping.
We have a bed of rhubarb plants in our garden that we inherited with our home. Both my partner and I grew up with fresh rhubarb as kids so when we saw these plants the first spring after we bought the house we were overjoyed. Rhubarb where we are doesn't have a very long growing season. We are lucky to get two harvests from it. Our plants are so big and so many that we can get enough out of those two harvests to make many dishes.
It turns out our kids grew to love rhubarb as much as we did so when all the allergies started surfacing one of the things we needed to work on was making safe gluten free rhubarb muffins for them. Over the years the recipe had gone from a plain muffin to one with streusel topping at their request, so we obliged. Now anytime we make vegan rhubarb raspberry muffins they have to be topped or it just wouldn't be tradition. These muffins are easy to make and usually can be done quickly.
Here's What You'll Need to Make Vegan Rhubarb Raspberry Muffins:
Equipment-
A two to three big bowls, a liquid measuring cup larger than the plant based milk (so you can make buttermilk in it)a couple of muffin tins, a neutral high smoke point oil to grease the pans, and a muffin batter scoop, or ⅓ C measuring cup to pour the batter into the tins.
Ingredients to Make Rhubarb Raspberry Muffins
Rhubarb -
Fresh and chopped into 1 cm pieces. I freeze any rare leftovers from our harvest. If you are using frozen rhubarb, thaw it and squeeze some but not all of the liquid out of it before adding it to the mix.
Raspberries -
I prefer fresh berries here. You can use frozen ones still frozen but may need to adjust the cooking time by adding a minute or two to the total bake time.
Gluten Free Flour -
With xanthan gum. I prefer to use Bob's Redmill 1 to 1, if I can as it isn't as gritty in this recipe as other flours. It does have a "May Contain Label" that isn't safe for everyone in the area we are so do check if it suits your needs.
Brown Sugar -
Packed well. If making vegan check to make sure your sugars are vegan too.
A few spice and leavening agents - baking soda, salt, ground cinnamon.
Vegan Buttery Stick -
You can melt it on the stove or in the microwave. I find that they stay liquid longer than dairy butter so you can melt it and let it cool. For all my baking recipes I use melt buttery sticks, which contain coconut, if it isn't suitable for you to substitute with one that is. I find the sticks give me better results in baking than tubs of butter replacers due to the moisture content but if that is what is safe for you you can use it here.
Egg Replacer -
You can use a flax egg, which is 1 tablespoon ground flax mixed with 2 Tbsps water. Alternatively, you can use a branded egg replacer. It would be 1 eggs worth of egg replacer. I use Bob's red mill egg replacer for this recipe. I wouldn't use aquafaba here as it doesn't give the right crumb and can make the muffins chewy. Applesauce or banana will overpower the flavour or the muffin and will turn out too moist, possibly gooey.
Safe for you Milk Replacement- we use gluten free oat milk in these allergen friendly rhubarb raspberry muffins. Most others should work. I haven't tried this recipe with canned coconut milk. Let me know if you do.
Apple Cider Vinegar -
We use this to make a plant based version of buttermilk you can use a safe white vinegar if you prefer but I find this gives me the best souring and biggest rise with the oat milk and baking soda to leaven the muffins.
Pure Vanilla Extract -
Check that yours is safe for you. Though some can have distilled alcohols with allergies, others cannot. We make our own pure vanilla extract with beans and potato vodka as it is safer for us but it is a year long process. Many may not wish to wait that long and beans can be hard to track down.
The Gluten Free Streusel Topping:
Brown and Granulated Sugars - as I mentioned before if you are making these vegan please check your sugar source as the processing of some sugars is a process that isn't vegan. It is good to know this if you aren't vegan and are baking for others who are.
Gluten Free Flour - more of the one used in the muffins
Vegan Buttery Stick - this time leave it in the fridge as we want it super cold and cut into small cubes. Plant based buttery sticks will go very soft quickly out of the fridge so leave them in the fridge until right when you need them.
Salt - just a bit
Method to Make
Melt the vegan butter, combine the water and ground flax. Combine all the dry ingredients in a large bowl and the liquid ingredients in a separate medium bowl. Form a well in the dry ingredients and pour the wet ingredients in well. Combine them until just mixed, any more and the muffins will be tough and rubbery.
Fold in the fruit, delicate folding helps the fruit stay intact. To use the folding technique use a medium spatula or spoon to gently move around the outside of the bowl and then up through the middle. Portion the batter into well oiled muffin tins using a measure scoop like one of these by New Star. The size is usually a #12 or ⅓ cup for a standard sized muffin tin.
The streusel topping is all the ingredients added together in a medium bowl. They can be mixed with a spoon but the best results come from rubbing the ingredients between the fingers to mix.
Adaptations
You can change up the flavours if you'd like. Switch the raspberries out for another classic pairing with rhubarb - strawberries, blackberries, currants, chopped apples, blueberries or raisins would all work well.
How to Store Rhubarb Raspberry Muffins
-In the Fridge or On the Counter
These allergen friendly rhubarb raspberry muffins are best stored in a sealed container for 2-3 days and best when eaten freshly baked with at least one paper towel in the container. The paper towel helps to soak up any extra moisture without drying out the muffins. Extra moisture will give the muffins a grainy and gritty texture with gluten free all purpose flour as they tend to be made primarily from rice flour.
-Freezer
Rhubarb raspberry muffins freeze well for 2 months when stored in a sealed freezer container.
What to Serve Muffins With
Muffins are a great snack on their own or as a part of a lunch or breakfast with a bit of fresh fruit and vegan vanilla coconut yoghurt. The Gluten free rhubarb raspberry muffins also work well with a vanilla or orange chia pot.
Other Recipes You May Enjoy
If you make this recipe for Rhubarb Raspberry Muffins, please leave a comment and let us know how you like them. We love hearing from you.
📖 Recipe
Rhubarb Raspberry Muffins With a Streusel Topping--Vegan, DF/GF/EF, Top 9 Free
Print Recipe Pin Recipe Add to Collection Add to Shopping ListEquipment
- 2 Muffin Tin 12 muffin - regular sized
- Large Bowl
- Medium Bowl
- Small bowl
- Muffin Tin Liners
- Measuring Cups liquid
- Measuring cups and spoons
- Cookie Scoop 1.5 oz size
Ingredients
Muffin Ingredients
- 2 ¾ Cups Gluten Free Flour with xanthan gum (see notes)
- 1 ¼ Cup Brown Sugar packed
- 1 ¼ teaspoon Baking Soda gluten free
- ½ teaspoon Sea Salt
- ½ teaspoon Cinnamon ground
- ½ Cup Dairy Free Butter Stick melted
- 1 Tablespoon Ground Flax plus 2 Tbsps water mixed together (see notes)
- 1 Cup Dairy Free Plant Based Milk gluten free oat milk or another dairy free milk
- 1 Tablespoon Apple Cider Vinegar
- 1 teaspoon Vanilla Extract
- 1 ½ Cups Fresh Rhubarb chopped into 1 cm pieces
- 1 Pint Fresh Raspberries
Streusel Topping
- ½ Cup Brown Sugar packed
- ¼ Cup Granulated Sugar
- ¼ Cup Gluten Free Flour
- ¼ Cup Dairy Free Butter Stick really cold & cut in to small cubes.
- ⅛ teaspoon Sea Salt
Instructions
To Make the Muffins
- Preheat oven to 350°F and wipe muffin tins with a small amount of neutral oil, or line with muffin liners
- Combine ½ C dairy free milk and 1 tablespoon apple cider vinegar in a liquid measuring cup, stir and set aside.1 Tablespoon Apple Cider Vinegar, 1 Cup Dairy Free Plant Based Milk
- Mix 1 tablespoon ground flax with 2 tablespoons of water in a small bowl, set aside.1 Tablespoon Ground Flax
- In a large bowl combine 2 ¾ C gluten free flour, 1 ¼ C brown sugar, 1 ¼ teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground cinnamon. Stir with a spoon.2 ¾ Cups Gluten Free Flour , 1 ¼ Cup Brown Sugar, 1 ¼ teaspoon Baking Soda, ½ teaspoon Cinnamon, ½ teaspoon Sea Salt
- In a medium bowl, combine liquid ingredients, melted dairy free butter sticks, flax and water mixture, soured dairy free milk and vinegar mix, and 1 teaspoon vanilla extract.½ Cup Dairy Free Butter Stick, 1 teaspoon Vanilla Extract
- Make a well in the dry ingredients in the large bowl and pour the wet ingredients into the well. Use a spoon to mix. If needed add up to 2 TBSPs of water to make sure the mix is incorporated. Do not over mix.
- Fold in rhubarb and raspberries.1 ½ Cups Fresh Rhubarb, 1 Pint Fresh Raspberries
- Using a 1.5 ounce cookie scoop (large or medium sized), spoon the mix into muffin tins. Set the filled muffin tins aside. Letting the batter rest will help the gluten free muffins be moist.
Streusel Topping
- Mix ½ C brown sugar, ¼ C granulated sugar, ¼ C gluten free flour, and ⅛ teaspoon salt, with a spoon or by rubbing between your fingers.½ Cup Brown Sugar, ¼ Cup Granulated Sugar, ¼ Cup Gluten Free Flour, ⅛ teaspoon Sea Salt
- Either, cut in the very chilled ¼ C dairy free butter that is cut in small cubes with a pastry cutter or using your fingers work the butter into the mix by fubbing it into the dry ingredient. Use either method until the topping is in smaller than pea sized bits and fully mixed. It will stick together slightly.¼ Cup Dairy Free Butter Stick
- Spoon 1 tablespoon of the topping mix on to each muffin in the muffin tin. This mix will top 18 muffins.
- Bake for 18-22 mins. Let cool in the tin for 10 mins then remove from tin and allow to continue to cool on a wire rack.
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
Comments
No Comments