Rhubarb-vanilla-muffins with crumbles
Rhubarb awakens childhood memories. My grandma has always planted it in their garden, harvested at the given time and made a delicious cake with sweet crumbles. As soon as it was done, we threw ourselves kids over it and ate a scoop of vanilla ice cream with it. Mmmh! Finally the rhubarb season is here and for me the time to show you my rhubarb vanilla muffins with oatmeal crumbles.
LOW-FRUCTOSE
LACTOSE-FREE
GLUTEN-FREE
Rhubarb awakens childhood memories. My grandma has always planted it in their garden, harvested at the given time and made a delicious cake with sweet crumbles. As soon as it was done, we threw ourselves kids over it and ate a scoop of vanilla ice cream with it. Mmmh! Finally the rhubarb season is here and for me the time to show you my rhubarb vanilla muffins with oatmeal crumbles.
Although you would probably classify rhubarb as fruit, botanically it belongs to vegetables. Rhubarb contains low levels of fructose and is also tolerated during the elimination period. As a delicious syrup, homemade jam or in the cake, rhubarb gives sweets a sour kick. And that’s why I love it so much! So get to the oven and treat your sensitive bellies with these delicious rhubarb vanilla muffins!
Preparation in min: 40
Calories per serving: 230
Ingredients (for 12 muffins):
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200 g buckwheat flour
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120 g rhubarb, peeled and cut
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150 g soft butter
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70 g honey
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2 tsp bourbon vanilla, fluid
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2 eggs
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50 ml coconut milk
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Pinch salt
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2 tsp baking powder
For crumbles:
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50 g almond flour
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50 g oats, glutenfree
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60 g coconut sugar
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60 g cold butter
Preparation:
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Wash the rhubarb, peel and cut into pieces about 1 cm long.
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Preheat the oven to 180 ° C top / bottom heat.
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Mix the butter, sugar, vanilla and salt. Then gradually add the eggs. Stir in the flour and baking powder and stir thoroughly until you get an even dough. Fold in the rhubarb pieces. Distribute the dough evenly on muffin cups.
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For the crumbles, mix all ingredients with the hands until sprinkles emerge. Then sprinkle the crumble generously over the muffins.
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Bake the muffins for about 25 minutes, remove them and allow to cool on a grid.
Bon Appetit!
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I am a nutritionist and since few years I am specialized in the field of “intestinal health”. Enjoy browsing here!
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Frequently asked questions
I tried everything. But it is best not to eat at all. Do I take the strain off my gut?
In order to maintain an adequate supply of nutrients, to build up a rich microbiota as well as holistic health, a regular and symptom-oriented diet is necessary. The intestine and its great population need the right foods. Get a professional support along your way and always be patient. Exchange your ideas and wishes with your nutritionist. Or if you need some help, just don’t hesitate to contact me via the form.
I have no identified intolerances. Why do I still not tolerate fresh dairy products or fiber-rich foods?
Fresh dairy products contain higher levels of probiotics than usual, so they can briefly lead to lactose intolerance-like symptoms. The same is true for fiber-rich foods containing prebiotics. The intestine simply has to get used to the new population. Initially, you can relieve your stomach with a combination of vegetables and vegetable oils (such as linseed oil).
Cabbage, beans or fiber are bloating. Is there anything I can do against it?
A varied diet is important, including healthy fats. These relieve the intestine by ensuring that the food stays in the stomach for a longer time. Therefore always combine the meals with vegetable fats. But watch out – also the amount is important. Furthermore, frozen cabbage or beans are normally leading to less bloating.
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