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rhubarb muffin on stalks of rhubarb

The Bestest Gluten-Free Rhubarb Muffins

July 10, 2021 by Jacquie

What do you do with all that rhubarb?

rhubarb fresh from the garden

I’m sure there are a lot of options, but about the only thing I ever use it for is muffins. I mean, why try to fix a good thing??

This gluten-free muffin recipe is my go-to standard for almost any kind of fruit muffin — you can swap out berries, apples (even chocolate chips!) and it turns out every time!

ingredients for rhubarb muffins

Ingredients & Directions

Preheat your oven to 350F.

In a large bowl, mix together:
1 cup chickpea flour
3/4 cup brown rice flour
(OR all-purpose gluten-free mix)**
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt

In a separate bowl, mix together:
1/2 cup apple sauce*
1/3 cup maple syrup
1/3 cup water
1/4 cup coconut oil
(softened or melted)
1 Tbsp. ground chia seeds
1 Tbsp. apple cider vinegar
1 tsp. vanilla

Pour the wet ingredients into the dry ingredients and mix until combined.

Stir in:
2-3 cups rhubarb (chopped)
1/2 cup pecans
(chopped)

Spoon batter into lined muffin pan and bake for 20-30 minutes, or until a toothpick comes out clean.

Allow to cool for 5 minutes, then move to a cooling rack.

stack of rhubarb muffins


** You can also play around with this, I like to also replace this with 1/2 sorghum flour and 1/4 cup buckwheat flour.

* If you don’t have applesauce on hand, or you really have a lot of rhubarb to use up, chop up a bunch of rhubarb and cook it in a pot (add a tiny bit of water at the beginning just so it doesn’t burn) until it has a sauce-like texture. I also like to use this to replace applesauce in other otherwise non-rhubarb recipes as it adds a bit of zip to it 🙂

Inspired by Meghan Telpner: https://www.meghantelpner.com/blog/gluten-free-blueberry-muffin-recipe/

Category: Food, SnacksTag: muffins, rhubarb

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