Rhubarb crumble muffins were a favourite of ours before little one was born. Packed with tart rhubarb, sugar, and a buttery, crumble topping; I haven’t made them in a while as they aren’t particularly allergy friendly. However, with rhubarb at half price in my local supermarket and a bag of free from porridge oats in our Sainsbury’s hamper, I thought it was time to make a little one friendly version! Plus, when possible I love to eat seasonally, especially when rhubarb season comes around. I find I enjoy baking and cooking with the seasonal produce even more than normal.
Rhubarb Crumble Muffins – Allergy Friendly Swaps
As well as making the muffins allergy friendly for little one, I also wanted to make them a little healthier. They turned out just as yummy as I remember and it was great to know that little one could enjoy them with us too!
The original recipe for the muffins called for:
- 1 egg – I used Orgran egg replacer or you could use a flaxseed egg
- Butter – I used Flora Freedom as it has a lovely buttery taste
- Plain flour – I used wholemeal flour which added a savoury taste, but you could use gluten free flour also
- Buttermilk – I used Koko Plain Yoghurt which has a similar tangy taste
- Sugar – I used coconut sugar to make the crumble topping
It is another great recipe to get kids involved with. Little one loved helping to make the crumble topping and mixing the rhubarb in with the sugar. Unfortunately she wasn’t too keen on the rhubarb part of the rhubarb crumble muffins, but loved the crunchy topping! They are delicious served warm with cold custard and stewed rhubarb.
**This recipe was made using items gifted by Sainsbury’s. The views on the products are all my own**