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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 or 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….
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. The rhubarb pairs up with two of my favorite natural sweeteners, coconut sugar and maple syrup, to bring it to its most flavorful height.
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 Mom telling me to go and pick 10 stalks for the rhubarb cake she was getting ready to bake.
And 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!
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!
Rhubarb is both mixed into the batter, and arranged in a pattern on top, with a sprinkle of crushed almonds for crunch. And as the muffins bake, the rhubarb turns soft and sweeter. I absolutely love them, any time of day.
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.
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!
Yes! I’ve halved this recipe successfully, and it will make 6 muffins. Perfect if you are a house of one or two.
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Hi, wondering if I can change out the Oat flour for Coconut flour ?
Hi! Coconut flour absorbs an extreme amount of moisture so can not be used in this recipe as it is written.
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.
love to hear it, Carrie!
I’m flirting with a bunch of locally farmed rhubarb and want these for breakfast tomorrow! Would coconut oil and coconut milk work instead?
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.
They turned out amazing. My husband LOVES them. The only thing I’m still curious about is the breakdown of nutrition information.
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.
Yes, they’re very versatile!
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!
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!
yep! olive oil or sunflower oil would also work great.
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.