Rhubarb Almond Flour Muffins

By Amanda Paa – Updated June 3, 2023
4.59 from 73 votes
These soft gluten free rhubarb muffins are made with almond flour, easy to make in less than 40 minutes! No mixer needed, just a bowl and whisk. Rhubarb is folded into the batter, providing each bite with sweet, tart flavor that is complimented by coconut sugar.
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Gluten Free Almond Flour Muffins with Rhubarb

Thanks to Instagram, rhubarb is no longer a strange Midwestern child that “is too tart and too sassy”. A blessing, because no one should be missing out on its glory. You’ve likely scrolled through your feed and stopped on an artistic, geometric tart, velvety rhubarb sauce for oatmeal, rhubarb syrup for drinks, and rhubarb cake that uses the lanky, magenta-red hues to create a show-stopping dessert.

And hopefully it inspired you to buy a bunch at your farmers market, even though it was a little foreign….

Making Gluten-Free Rhubarb Muffins

Because you’re going to want to make a batch of these soft and tender Rhubarb Almond Flour Muffins. It’s an easy recipe, no mixer required, and just 25 minutes in the oven to come to life, similar to my Moist Gluten-Free Blueberry Muffins! The rhubarb pairs up with two of my favorite natural sweeteners, coconut sugar and maple syrup, to bring it to its most flavorful height. 

making rhubarb muffins
almond oil
rhubarb muffin batter

I’ve loved rhubarb since the first bite of my Mom’s tangy meringue dessert, with shortbread crust and custard filling. I can picture the rhubarb patch that lined the single car garage of my childhood home. I can smell its earthiness. I can hear her telling me to go and pick 10 stalks for the rhubarb cake she was getting ready to bake. 

When we looked at our now home in Wisconsin, and I saw that it had a flourishing rhubarb patch right outside the tiny shed in the backyard, I took it as another sign the home was meant for us. 

Craving a breakfast kind of treat, I started testing gluten-free rhubarb muffins with the first harvest. The recipe is inspired by and adapted from my friend Sarah’s Poppyseed Peach Muffins, who had the idea to use almond flour and oat flour to create the perfect texture in a muffin. I’ll surely be making her peach variety later this summer! 

Gluten Free #Rhubarb Muffins

Instead of pairing the rhubarb with another fruit (like it often is) in this recipe, I wanted its unique taste to shine, while adding subtle hints of vanilla and nuttiness.

I used La Tourangelle’s Roasted Almond Oil, which has an incredibly smooth flavor and richness that soften the tang of the rhubarb. And it keeps the muffins super moist. It’s one of my favorite oils to use for baking! 

Using rhubarb in muffins:

Rhubarb is both mixed into the batter, and arranged in a pattern on top, with a sprinkle of crushed almonds for crunch. As the muffins bake, the rhubarb turns soft and sweeter. I absolutely love them, any time of day. 

Easy Rhubarb Muffins made with almond flour
Rhubarb Almond Flour Muffins

How do I store gluten-free muffins?

Place muffins in a covered container or kitchen bag, and cover them with a paper towel sheet. Then store in refrigerator. The paper towel absorbs the moisture that muffins give off, which keeps them from getting soggy and a weird film on top. 

Can I freeze rhubarb muffins? 

Yes, in fact I suggest it if you aren’t going to eat all of the muffins within two days. They freeze extremely well, and stay at their best that way! 

Can I halve this recipe?

Yes! I’ve halved this recipe successfully, and it will make 6 muffins. Perfect if you are a house of one or two. 

More Gluten-Free Rhubarb Recipes:

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Gluten Free #Rhubarb Muffins

Deliciously Moist Gluten-Free Rhubarb Muffins

These soft and tender gluten-free rhubarb muffins are made with almond flour and are a breakfast or snack delight! Naturally sweetened with coconut sugar, these muffins are healthy and delicious.
4.59 from 73 votes
Prep Time :15 minutes
Cook Time :25 minutes
Total Time :40 minutes
Yield: 12 muffins
Author: Amanda Paa

SCALE:

Ingredients

Equipment

Instructions 

  • Preheat oven to 350 degrees F. Prepare a 12 cup muffin tin with liners.
  • Mix almond flour, oat flour, coconut sugar, baking powder, baking soda, and salt in a large bowl.
  • In separate bowl, whisk together eggs, maple syrup, milk, almond oil, vanilla.
  • Add wet ingredients to dry ingredients, and stir to combine until no flour streaks remain. Fold in rhubarb.
  • Use a large cookie scoop to add batter, almost near the top, of each liner.
  • Cut one inch diagonal pieces of rhubarb. Top each muffin with three pieces, in a triangle shape. Sprinkle with crushed almonds. Bake for 24-26 minutes, until toothpick comes out clean. Let cool on a wire rack.

Notes

*For best results, use the weight (gram) measurements.)
Adapted from Snixy Kitchen’s Poppy Seed Almond Flour Muffins.

Did you make this?

tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen

May 30, 2019

COMMENT & RATE

I look forward to your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings help people discover my recipes. Your support means a lot; thank you for being a part of the Heartbeet Kitchen community.

Amanda

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Recipe Rating




4.59 from 73 votes (66 ratings without comment)

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19 comments

  1. Pat K

    5 stars
    Delicious.

  2. Rick

    Hi, my partner is both celiac and allergic to almonds. Is there a different flour that works in this recipe?
    Thank you!

    • Amanda Paa

      Hello Rick! Although I have not tested replacing the almond flour for this specific recipe, typically the best substitutes for almond flour are oat flour or Bob’s Red Mill GF All purpose 1-1 Flour in the blue bag if you wanted to try. I can’t guarantee though, as I have not tested.

      • Rick

        Great, I appreciate the suggestion and will get back to you when I try it! Thanks again

  3. Andrea S

    5 stars
    Thank you, wonderful recipe. Do these need to be refrigerated after baking? Do they freeze well?

    • Amanda Paa

      Hi Andrea! Yes, I like to refrigerate them when I go to bed for the day. You can put in microwave for 10 minutes to re-warm. And they freeze extremely well!

  4. Corinne

    Hi, wondering if I can change out the Oat flour for Coconut flour ?

    • Amanda Paa

      Hi! Coconut flour absorbs an extreme amount of moisture so can not be used in this recipe as it is written.

  5. Carrie

    5 stars
    I rarely bake with rhubarb but I picked some up at the store on a whim today and made these muffins. Whoa! So delicious and great texture. I subbed olive oil and almond milk and it worked out great.

    • Amanda Paa

      love to hear it, Carrie!

  6. Vanessa

    5 stars
    I’m flirting with a bunch of locally farmed rhubarb and want these for breakfast tomorrow! Would coconut oil and coconut milk work instead?

    • Amanda Paa

      Yes, that should work just fine!
      Make sure you measure the coconut oil melted to match the oil in the recipe, not in a solid state.

  7. Stephanie Kubala

    5 stars
    They turned out amazing. My husband LOVES them. The only thing I’m still curious about is the breakdown of nutrition information.

  8. Ghada

    5 stars
    This turned out to be so delicious and very easy and quick to make. Thank you so much :). Planning on trying the recipe with different fruits depending on what’s in season.

    • Amanda Paa

      Yes, they’re very versatile!

  9. Lydia

    5 stars
    These muffins are delicious! I used olive oil as I don’t have any almond oil and it works well! I made them vegan with chia ‘egg’ and my whole family love them! Will definitely make them again!

  10. Brittany

    If I do not have almond oil, can I substitute any oil commonly used in baking? I understand the flavor would come out a little different. Thanks!

    • Amanda Paa

      yep! olive oil or sunflower oil would also work great.

      • Brittany

        Thanks! I’ve used both sunflower and safflower with great results! I do have another question. These muffins puff up nicely for me in the oven, and then as they’re cooling, they always sink in in the middle. Any tips on how to prevent them from turning into little sink-holes? The only other ingredient I usually have to swap out (besides the oil) is coconut sugar for cane sugar, since my stomach can’t handle coconut products. I appreciate your help and love these muffins oh so much.