These are truly a taste of spring. These muffins are great warm right out the oven. My inspiration for this recipe was in Taste of Home’s Quick Cooking 2000 Annual recipes. Due to the large amount of rain we have had this spring our rhubarb is very overgrown. I will be posting a number of traditional rhubarb favorites gone gluten-free, dairy-free, egg-free, nut-free and vegan.

Rhubarb Oatmeal Muffins Gluten-Free, Dairy-Free, Egg-Free, Nut-Free, Vegan
A Taste Of Spring! Rhubarb Oatmeal Muffins

Rhubarb Oatmeal Muffins
1 Tbsp. flax meal
2 Tbsp. hot water
Combine and set aside for a few minutes to gel.

1 1/4 c. sorgum flour
1/2 c. tapioca flour
1/2 c. GF oat flour
1/4 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground nutmeg
1/3 c. oil
2/3 c. non-dairy milk or juice (I used oat milk and almond milk)
1 c. diced rhubarb

Streusel Topping
1/4 c. GF quick oats (I used oat flour)
1/4 c. brown sugar
1/8 tsp. ginger
1/8 tsp. cinnamon
2 Tbsp. margarine (Non-dairy) I tried spread, DO Not use it!!!
Combine with a fork.

Preheat oven to 350. Combine dry ingredients. Add oil, non-dairy milk or juice and flax gel. Stir in rhubarb. Fill 12 muffin papers. Place a small amount of streusel topping on each muffin. Bake 15-20 minutes. I baked mine 15 minutes in a convection oven. They will turn golden brown and a toothpick will come out clean. Remove to a cooling rack. Can be enjoyed warm or cold.