Rhubarb Almond Flour Muffins

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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. 

I have been making these soft and tender Rhubarb Almond Flour Muffins on repeat lately. 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. 

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. 

A combination of almond flour and oat Flour is what I use for the best texture

This 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. Together they keep the muffins moist, yet give it structure.

I also let the batter sit while the oven is preheating, rather than baking them right away after mixing. This allows the flour to absorb all the liquid ingredients so they can rise tall.

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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.

4.60 from 75 votes

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Prep Time :15 minutes minutes

Cook Time :22 minutes minutes

Total Time :40 minutes minutes

Yield: 12 muffins

Author: Amanda Paa

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Equipment

• Muffin Pan

Ingredients

• 180 grams finely blanched almond flour
• 110 grams oat flour
• 100 grams coconut sugar (or brown sugar)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs
• 1/4 cup maple syrup
• 1/4 cup milk (2% or whole)
• 1/4 cup + 1 tablespoon avocado, sunflower, or coconut oil
• 1 1/2 teaspoons vanilla extract
• 110 grams chopped rhubarb + 1 extra stalk for making the decoration on top
• 1/4 cup finely chopped raw almonds or pistachios

Instructions 

• 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 – a few streaks of flour are okay. Then fold in rhubarb, which will also finish combining so no dry flour remains.
• Preheat oven to 375 degrees F. Let batter sit while oven is preheating. This allows the flours to absorb the liquid ingredients. When oven has preheated, use a cookie scoop to add batter, almost near the top, of each liner. Top each muffin with three or four small pieces or rhubarb. Sprinkle with crushed almonds.
• Put muffins in the oven and turn heat down to 350 degrees F. Bake for 22-23 minutes, until toothpick comes out clean. Let cool on a wire rack.

Notes

Adapted from Snixy Kitchen’s Poppy Seed Almond Flour Muffins.

To store:

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.