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Mini Rhubarb Muffin Loafs (Gluten, Oil & Sugar Free) Three loafs placed on a parchment paper on a cooling rack. A fork with a piece of cake on it lying on the side with the muffin showing the inside. Shown from front.
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Mini Rhubarb Muffin Loaves (Gluten, Oil & Sugar Free)

These mini rhubarb muffin loaves are easy to bake, moist and tender and super delicious. Since they're gluten, sugar and oil free they're great to eat for breakfast, afternoon snack or dessert.
Course Baking, Dessert, Healthy Dessert
Cuisine All around
Keyword Dairy-Free, Easy, Gluten-Free, Healthier, Oil Free, Sugar Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 2 Eggs
  • 1 1/2 (0.6) dl (cups) Sugar free granulated sweetener
  • 2/3 (1/3) dl (cups) Sugar free brown sugar
  • 1 (2/5) dl (cups) Applesauce
  • 2 tbsp Yogurt or quark
  • 1 (2/5) dl (cups) Milk (plant based or regular)
  • 5-6 drops Stevia vanilla drops
  • 1 1/5 (3/5) dl (cups) Oat flour
  • 4/5 (1/3) dl (cups) Rice flour
  • 1 tbsp Potato starch
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 2 stalks Rhubarb cut into smaller pieces

For the top cake layer

  • 2 1/2 tbsp From above egg and sugar mixture (more details below in the instruction)
  • 4 tbsp Applesauce
  • 2 tbsp Sugar free granulated sweetener
  • 3 tbsp Sugar free brown sugar
  • 4 tbsp Milk (plant based or regular)
  • 6 tbsp Rice flour
  • A pinch of Salt

For the topping

  • 1/3 tsp Cardamom seeds pestled in a mortar
  • Slivered almonds (optional)
  • Sugar free powdered sugar

Instructions

  • Preheat the oven to 175 degrees Celsius.
  • Mortar the cardamom pods slightly, until you have broken them up into smaller pieces. No need to grind them into very fine powder. Set aside for later.
  • Cut the rhubarb into smaller pieces and set aside.
  • Combine oat flour, rice flour, potato starch, baking powder, baking soda and salt in a bowl.
  • Grease a mini muffin/bread loaf pan or line with parchment paper.
  • Add eggs and 2 tbsp of brown sugar to a bowl. Whisk just until slightly fluffy and combined (don't mix too much or until it becomes very fluffy). Remove 2 1/2 tablespoons of the egg and sugar mixture and set aside in a separate bowl.
  • Add the remaining brown sugar, sugar free granulated sugar, applesauce, yogurt/quark and milk to the batter and whisk until combined and smooth.
  • Add the dry ingredients to the bowl and stir until combined.
  • Divide the batter between the greased/lined muffin tins.
  • Take the bowl with the set aside egg and sugar mixture and add the remaining ingredients. Stir to combine. Spread the batter over the muffins (don't need to look perfect or cover all parts). Top with the diced rhubarb, slivered almonds and cardamom.
  • Place the muffin tins in the oven and bake for 15-20 minutes or until an inserted tooth stick comes out mostly clean.
  • Remove from the oven. Let them cool for 10-15 minutes, then remove gently from the muffin tins and place on a cooling rack.
  • Sprinkle with icing sugar on top just before serving (optional).