Rhubarb Carrot Streusel Muffin on a blue plate with more muffins stacked in the background
Cakes and Cookies

Rhubarb Carrot Streusel Muffins

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I do not know why, but for whatever reason, I feel obliged to post a carrot-related recipe around Easter time 🤣. Perhaps it is the association with bunnies that makes carrots so popular this time of the year?! But then, they should always be popular because they are absolutely gorgeous and have amazing health benefits 🙌🏻. So, for your Easter brunch (or really any time of the year – irrespective of festivities) I am bringing you these utterly delicious Rhubarb Carrot Streusel Muffins.

Rhubarb Carrot Streusel muffins on a cake stand

I absolutely love rhubarb – it is one of my favorite fruits this time of the year. Rhubarb becomes available pretty early on in the season and you have to adore its taste 🥰. I stumbled across the combination of rhubarb and carrot and albeit it may sound odd at first (it did to me) – they very much complement each other.

Rhubarb Carrot Streusel Muffin on a blue plate with a fork being torn into the muffin

Whereas rhubarb is a bit more firm and tart, the carrot provides excellent sweetness. Together, this is a combination not to be underestimated!! I, of course, kept these muffins completely gluten-free for you and they are also vegan, so they can be enjoyed by loads of different dietary requirements across the board 🙌🏻.

Rhubarb Carrot Streusel Muffin on a blue plate with a fork taking out a piece

Why are these Rhubarb Carrot Streusel Muffins good for me?

Carrots

I have not raved about carrots in a little while, so allow me. This little root vegetable is not only crunchy, tasty, and slightly sweet. It is also super versatile in terms of usage as you can eat it both in a savory or sweet kind of way. What many people forget is that carrots come in a range of colors – from yellow to deep purple. The orange variety is the most common one though. Carrots are high in vitamin A, K1, potassium, and biotin. The abundant amount of vitamin A is super important for your immune system, as well as your eye health. People with less vitamin A in their bodies are more likely to experience night blindness.

Rhubarb Carrot Streusel muffins on a cake stand photographed up close

Carrots are, of course, also super high in antioxidants. One of these antioxidants is called “carotenoid”. Carotenoids protect against degenerative eye diseases. Together with vitamin A, this makes carrots a “double-whammy” for your eyes (in the most positive way possible 😂). Lycopene and polyacetylenes can also be found in the orange and red varieties of carrots. They have been shown to decrease your risk of cancer and heart disease. For something that is rather readily available and not overtly expensive – I find carrots are a really great nutrient-dense choice 🙌🏻.

Rhubarb Carrot Streusel Muffins with one being taken from the top

How can I adjust this Rhubarb Carrot Streusel Muffins recipe to my Dietary Requirements?

This recipe is vegetarian, gluten-free, and vegan. Due to sorghum flour and oats being a grain, it is not suitable for the paleo lifestyle. If you want to make this recipe nut-free, simply swap the cashews in the streusel for more oats.

Rhubarb Carrot Streusel muffins on a cake stand with one being taken away

Other Carrot and Rhubarb Recipes on the Blog

There are so many other delicious carrot and rhubarb recipes on the blog!! Do not miss out 😋:

Rhubarb Carrot Streusel Muffin on a blue plate being half eaten

And that is it for this week 🤗. I hope you enjoy these delicious muffins as much as we have done in our household 🥰. As always, I love hearing from you!! Feel free to let me know how you get on with the recipe in the comments and/or leave a star rating. This recipe is inspired by my Strawberry Banana Muffins recipe. Happy baking everyone 🐰.

Rhubarb Carrot Streusel Muffins

5 from 1 vote
Recipe by Ann Robejsek Course: Cake, dessertCuisine: Gluten-free bakingDifficulty: Easy
Servings

9

muffins
Prep time

20

minutes
Baking time

30

minutes

Easy, delicious, and packed with flavor. Rhubarb and carrot may be a combination that is new for you but it works so, so well. Enjoy!!

Ingredients

  • Wet ingredients
  • 1 cup 1 (280 gr.) apple sauce

  • 2 tbsp 2 chia seeds

  • 1/4 cup 1/4 (60 gr.) coconut oil, melted

  • 1/4 cup 1/4 (60 ml.) maple syrup

  • 1/2 cup 1/2 (125 ml.) non-dairy milk

  • Dry ingredients
  • 190 gr. 190 sorghum flour

  • 1/2 cup 1/2 (75 gr.) coconut sugar

  • 1/2 tsp 1/2 ground ginger

  • 1 tsp 1 baking powder

  • A sprinkle of salt

  • 1 cup 1 finely grated carrot (about two medium carrots)

  • 1 cup 1 chopped rhubarb (about 1+1/2 – 2 stalks)

  • For the streusel topping
  • 1/4 cup 1/4 (30 gr.) oats

  • 1/4 cup 1/4 (35 gr.) cashews – see notes for details*

  • 1/2 tbsp 1/2 coconut oil

  • 1/2 tbsp 1/2 maple syrup

  • 1/4 tsp 1/4 cinnamon

How to

  • Start by pre-heating the oven to 180 degrees Celsius (350 Fahrenheit) and either lightly grease tin muffin cups or have paper ones ready (I used silicone muffins cups and did not need to grease them). Set aside
  • Wet ingredients
  • Gently heat the coconut oil until melted. Combine the apple sauce, maple syrup, and non-dairy milk in a bowl. Add the melted coconut oil. Grind two tablespoons of chia seeds in a small blender or coffee grinder. Add along and mix well
  • Dry ingredients
  • Combine the sorghum flour, coconut sugar, ginger, baking powder, and salt in a bowl. Add the dry ingredients to the wet ones and mix well
  • Wash and finely grate the two medium carrots Add to the muffin mixture. Wash and cut the two stalks of rhubarb and also add along. Mix everything one final time before filling it in the prepared muffin cups
  • For the streusel topping
  • Add the oats and cashews to a small blender and blend into flour. Transfer to a small bowl and add the coconut oil, maple syrup, and cinnamon. Mix everything well (I usually use my hands for this step) until the coconut oil is everywhere and you see little crumbs appearing. Add the streusel to each muffin on top
  • Put into the oven and bake for ca. 30 minutes or until a toothpick comes out largely clean (it will not be totally clean due to the rhubarb providing so much moisture). Once done, take out of the oven and let cool completely. You could also eat them warm but be aware that they will likely look like they have an underdone middle due to the properties of gluten-free flours needing to fully set before being torn into. Enjoy!!!

Notes

  • * to keep the muffins nut-free swap the cashews for oats

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