Chunks of tart and tangy rhubarb are the star of these delicious Gluten Free Rhubarb Muffins.
We’ve had a bit of a rough start in Manitoba this spring. First off – spring didn’t seem like it wanted to spring at all. We had cold, below normal temperatures for a long time, which delayed all the normal spring growth by a few weeks. Regardless, my rhubarb seems to have finally caught up now that things are warming up.
Following my Grandma’s tradition, the first thing I made with the first rhubarb picking was a gluten free Rhubarb Crisp. So simple, but oh, so tasty.
Once I had my fill of Rhubarb Crisp, I found myself craving a good rhubarb muffin. So, just like you, I went to Faithfully Gluten Free to search for “Rhubarb Muffins”. I was just as shocked as the rest of you – there was no recipe for gluten free Rhubarb Muffins!
This needed to fix this right away. I knew that if I had an old recipe, the flour blend that I used – put together with the moist rhubarb – would most likely leave the muffins a sticky mess within hours. Instead I converted one of my newer recipes to make these awesome gluten free Rhubarb Muffins.
The recipe that I converted to make these muffins was the Gluten free Morning Glory Muffins recipe. They have easily become one of my favourite muffins since first making them. I love the texture of those muffins, and I knew that they could hold up to the moisture from the rhubarb.
If you haven’t tried that recipe yet, but you’re looking for more muffin recipes, be sure to try it out. It is a little more work, but those muffins are so hearty and chock full of good things, you won’t regret it.
If you love gluten free rhubarb muffins as much as I do, and are looking for more rhubarb recipes to try, look no further.
- No-Churn Rhubarb Ice Cream
- Gluten Free Rhubarb Scones
- Gluten Free Strawberry Rhubarb Crisp
- Gluten Free Strawberry Rhubarb Hand Pies
- Gluten Free Rhubarb Pie
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Gluten Free Rhubarb Muffins
Chunks of tart and tangy rhubarb are the star of these delicious Gluten Free Rhubarb Muffins
Ingredients
- 2/3 cup brown rice flour
- 2/3 cup sorghum flour
- 2/3 cup tapioca starch
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup ground flax seed
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 2 cups chopped rhubarb (about 1/4" pieces)
- 1/2 cup unsweetened apple sauce
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons coarse sugar (for sprinkling on top before baking, optional)
Instructions
- Preheat oven to 350 degrees F, and grease or line 12 muffin cups with extra large paper liners. Set aside.
- In a large mixing bow, whisk the rice flour, sorghum flour, tapioca starch, brown sugar, granulated sugar, flax seed, baking soda, cinnamon, xanthan gum, salt until well blended.
- Stir in the chopped rhubarb.
- In a separate mixing bowl, whisk together the apple sauce, oil, eggs, and vanilla. Pour into the dry ingredients, and stir until evenly mixed.
- Divide the batter between 12 muffin cups (you might get more, depending how full you make the cups). I filled the cups nearly full. Sprinkle the tops of the muffins with coarse sugar.
- Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
- Remove from the muffin tins, and let cool completely on a wire cooling rack. Once completely cool, store in an air-tight container. I left one corner open to make sure that the muffins didn't get too sticky by the next day. Alternately, you can seal the container and store them in the fridge.
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Betty says
Hi Jeanine..rhubarb muffins..yum! I have not made those yet. Made so many rhubarb recipes this spring but no muffins yet. I will get on that soon. Your photo has me drooling. I’m sure they taste wonderful. I also want to try your no churn rhubarb ice cream.
GwenH says
They look delicious, I’ll give them a try when I pick some rhubarb. I love rhubarb crisp too.
Barbara says
The rhubarb ice cream is amazing😊as are all your recipes!
Thanks😊
Erika says
Great recipe! Unlike everyone else, I actually made these! Great crumb, not too sweet. I used frozen rhubarb. I didn’t have applesauce so I tiny diced a whole apple and added three tablespoons of greek yoghourt. This did probably up the quantity of batter so I got 12 huge muffins. Not a problem, very tasty!
Alicia says
Hands down best GF muffins. I used my own gf flour mix but held pretty close to the recipe and dropped the flax. But I was really impressive, I’d give them a 9.5 cause they’re always room for better 😉 but not much on these!
Kay says
Made the muffins, tasted great, I only put in the brown sugar and sprinkled sugar on the top delicious thank you
Mary Jampel says
These are just delicious. I can’t have rice so I subbed Cassava flour and I didn’t have flax so I subbed ground sunflower seeds. I will be making these a lot. Thanks for a wonderful recipe. I plan to make them using different berries and am sure they will be delicious.
Wanda says
Made these today and love them. Thank you for a wonderful recipe.
Suzanne says
I followed the recipe exactly as written. These muffins were awesome. Loved the texture for a GF muffin.
I will make these again and again until there is no more rhubarb left in the garden. Could you add other fruit other than rhubarb?
Jeanine Friesen says
Perfect! Love to hear that, Suzanne! I’ve started harvesting mine as well, and these muffins are on the list! I think adding other fruit would work well, as long as they aren’t too wet.
Elizabeth says
Delicious!! Not too sweet.
Lois says
Love these muffins. They taste great and my husband who does not need gluten free products loves them too. He says they are better than the muffins Sobeys bakes. Anyway I made them twice so far. The first time I didn’t have all the ingredients so substituted almond flour for the sorghum, arrowfoot starch for the tapioca starch and chia seeds instead of flax seeds. They were so great I made them again with the sorghum and tapioca starch but still used chia seeds. Anyway they were fantastic both ways. I will definielty do them again.