Roasted Rhubarb Muffins with Granola Crunch

A super moist rhubarb muffin with crystallized ginger pieces to add a little spicy kick!

Granola Crunch Topping
⅓ cup almonds, chopped
½ cup rolled oats
¼ tsp salt
1 tbsp maple syrup
1 tbsp coconut oil
Roasted Rhubarb
2-4 stalks of rhubarb, chopped – depending on the thickness of your stalks (approx. 2 cups + a few thin slices to garnish the tops of each muffin)
1 tbsp sugar
1 tbsp orange juice (lemon juice will work too)
Muffins
1½ cups all-purpose flour or (GF mix: ¾ cup almond flour, ½ cup millet flour, ½ cup tapioca starch)
⅓ granulated sugar
½ cup rolled oats
1 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
4 tsp ground flaxseed
½ tsp salt
zest of 1 orange
2 tsp vanilla bean paste or extract
⅓ cup coconut oil
½ cup non-dairy milk
¼ cup chopped crystalized ginger

View the full recipe at www.oatandsesame.com →