Rhubarb Crumble Muffins


300g Rhubarb

1tsp vanilla extract

1/2 cup Natvia

1tsp Orange Rind

1/4 cup orange Juice


2 1/2 cup SR flour

1/2 cup Natvia*

1tsp cinnamon

1tsp ginger

2 eggs

1/2 cup yoghurt

1/2 cup coconut oil


3tbsp oats

1 tbsp flour

1tbsp butter



First prepare the Rhubarb. Chop the rhubarb into 2cm then combine with Natvia, vanilla, rind and juice and stew on medium heat for 5-7mins. 

In a large bowl combine flour, Nativa, cinnamon and ginger. In a separate bowl whisk eggs, yoghurt and coconut oil until fluffy. Then pour into the dry ingredients and stir with a wooden spoon until just combined. 

grease a 12 cup muffin tray and then divide the mixture among them. Top each muffin with 1 dessert spoon of rhubarb. In a small bowl combine crumble ingredients, and then divide over each muffin. 

Place muffins in a preheated oven at 160C for 20mins or until golden brown.

*Natvia can be substituted equally for castor sugar.