Rhubarb Vanilla Muffins with Cream Cheese (Gluten, Oil & Sugar Free)

Rhubarb Vanilla Cupcakes with Cream Cheese (Gluten, Oil & Sugar Free) From Front Close Up

This recipe is for delicious, moist and summery Rhubarb Vanilla Muffins with Cream Cheese. This recipe is very easy to make, made with a few easy staple ingredients and only takes 10 minutes to prepare. They are healthy enough to serve for breakfast or afternoon snack since they’re both sugar and oil free and made with healthy ingredients. But they’re also delicious enough to have for dessert. These muffins are both gluten, oil and sugar free.

Rhubarb Vanilla Cupcakes with Cream Cheese (Gluten, Oil & Sugar Free) From Front On A Plate

Muffins are one of my favorite desserts to make. I mean who doesn’t love a cute and adorable little muffin?! They’re great to make both for part buffets and parties, to serve as dessert or to bring along as a snack. And these rhubarb vanilla muffins with cream cheese are no exception. They’re actually on of my all time favorite muffins I’ve ever made! You have a delicate and juicy vanilla flavored muffin with rhubarb pieces in it. There is also a cream cheese filling both in the muffin and on top. And just to add more of rhubarb the muffins are topped with rhubarb stalks. These muffins are a wonderful combination of sweet vanilla, tart rhubarb, creamy, fresh and a little tangy cream cheese. These muffins are so tender, moist and just mouth melting. Since they’re both gluten, sugar and oil free they’re great to eat both for breakfast or as an afternoon snack. But delicious, sweet and tasty enough to make for dessert.

A few tips:

  • I prefer using a muffin pan and add muffin tins in it. That makes the muffin tins easier to fill and make sure they stay in shape.
  • Don’t cut the rhubarb into too big dices. You want to feel the pieces of rhubarb in the muffins, but you don’t want them to be too big or being the only thing you taste when taking a bite.
  • Fill up the muffin tins about 1/3 of the way, then add about 1 tsp of cream cheese. You can use a knife to make a swirl to blend the cream cheese into the batter if you want. Then top the muffin tins up with the rest of the batter.
  • Add the rest of the cream cheese on top of the muffins and top with rhubarb stalks and some sweetener.
  • Let them cool completely before removing them from the tins.
Rhubarb Vanilla Cupcakes with Cream Cheese (Gluten, Oil & Sugar Free) From Above On A Plate
Rhubarb Vanilla Cupcakes with Cream Cheese (Gluten, Oil & Sugar Free) From Front On A Plate Taken A Bite

Ingredients for these Rhubarb Vanilla Cupcakes with Cream Cheese:

  • Eggs
  • Xylitol (or any other sweetener)
  • Apple sauce
  • Quark or yogurt
  • Fiber syrup/agave/honey
  • Vanilla extract
  • Oat flour
  • Coconut flour
  • Baking soda
  • Baking powder
  • Rhubarb
  • Cream cheese
Rhubarb Vanilla Cupcakes with Cream Cheese (Gluten, Oil & Sugar Free) From Front Close Up

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Rhubarb Vanilla Cupcakes with Cream Cheese (Gluten, Oil & Sugar Free)

These cupcakes are easy to make, taste amazing and are still healthy at the same time.
Course Afternoon Snack, Baking, Dessert, Healthy Dessert, Sweet Snack, Sweet Treat
Cuisine All around
Keyword Easy, Gluten-Free, Healthy, Healthy, Gluten-Free, Dairy-Free, Oil-Free, Easy, Sugar Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 7

Ingredients

  • 2 Eggs
  • 1 1/2-2 dl Xylitol
  • 1/2 dl Apple sauce (unsweetened)
  • 1/2 dl Quark or greek yogurt
  • 2 tbsp Fiber syrup/agave/honey
  • 1 tsp Vanilla extract
  • 2 dl Oat flour
  • 1/2 dl Coconut flour
  • 1/4 tsp Baking soda
  • 1 tsp Baking powder
  • 1 Rhubarb stalk cut into small dices

For the cream cheese filling

  • 1/2 dl Cream cheese
  • 1 tbsp Xylitol

For the topping

  • 1/2 Rhubarb stalk cut into 2 cm pieces (totally 7 pieces)
  • Xylitol (optional)

Instructions

  • Preheat the oven to 175 degrees Celsius.
  • Line a parking pan with 7 muffins tins.
  • Whisk eggs and sweetener in a bowl until a little fluffy.
  • Add the apple sauce, greek yogurt, fiber syrup/agave/honey and vanilla extract and whisk again until combined.
  • Combine oat flour, coconut flour, baking soda, baking powder in a separate bowl and stir to combine.
  • Add the dry ingredients to the wet and mix until combine.
  • Cut the rhubarb into small pieces and fold into the batter.
  • Add cream cheese and sweetener to a bowl and mix using a hand mixer until fluffy.
  • Fill the muffin tins 1/3 of the way.
  • Add about one tsp of the cream cheese filling to each tin.
  • Top up the muffin tins with the rest of the batter.
  • Divide the rest of the cream cheese filling on top of the muffins.
  • Add rhubarb stalks on top and drizzle with more xylitol (optional).
  • Bake in the oven for 18-20 min.

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