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.
Yield: 12 muffins
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
Equipment
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.