Gluten-Free Rhubarb Muffins

Ali Segersten

Rhubarb is not difficult to come by during this season. In fact, you probably have neighbors or friends begging you to haul some away.

Rhubarb can be great in crisps, sauces, or compotes, but the tart, tangy flavor rhubarb offers to gluten-free muffins is unequivocal. These little beauties are delicious hot out of the oven spread with strawberry jam.

I tested this recipe a variety of ways but soon fell back on my old standard combo of ingredients. One of my favorite flours to bake with is sprouted sorghum flour, but you can use brown rice flour which is what I used for the photos here. I didn't have any rhubarb left when I made them with all sorghum flour, which actually worked out because my 4-year old requested that I make some "plain." You'll see below one of my 16-month old twins holding the plain sorghum version which was also made with apple juice instead of orange juice.

On another note, I taught a gluten-free baking class this past Monday night at our food co-op entitled Wholesome Gluten-Free Baking. The class was overfull with a long waiting list. I decided to offer this exact class again on Tuesday, May 26th from 6:00 to 8:30pm. If you are interested, please register at the co-op as soon as possible. Details about this class and how to sign up are posted on our website.

The following recipe can also be made with frozen blueberries if you are not much of a rhubarb fan. If you are interested in more whole grain muffins you can view my Teff Breakfast Muffins. For all of the gluten-free muffin and quick bread recipes here on my blog, please go here.

I know I said I would post my new grain-free, vegan brownie recipe first, but here it is, the Rhubarb Muffin. The brownie recipe will come in the near future chocolate lovers! Enjoy!

Recipe from our Meal Planner

Gluten-Free Rhubarb Muffins

Servings
12 muffins
Cook Time
20 minutes
Prep Time
15 minutes

Rhubarb’s beautiful, rosy stalks poke up out of the ground in spring before any other fruit making them the quintessential “fruit” for this season. The tart, tangy flavor that rhubarb offers to baked goods is unequivocal. These little gems won’t last long after being baked!

Tip

Use sprouted sorghum flour or sprouted brown rice flour in these muffins. Sprouted flours are easier to digest and offer nutrients that are more available. For those with citrus allergies you can replace the orange juice with apricot nectar or unsweetened apple juice and omit orange zest.

Ingredients

Dry Ingredients

2 cups sprouted brown rice flour
½ cups tapioca flour
2 tablespoons potato starch
2 teaspoons baking powder
1 teaspoons baking soda
1 teaspoons xanthan gum
½ teaspoons sea salt
¼ teaspoons ground cardamom

Wet Ingredients

¾ cups freshly squeezed orange juice
½ cups unsweetened applesauce
½ cups maple syrup
½ cups melted coconut oil
2 teaspoons vanilla extract
2 teaspoons finely grated orange zest

Other Ingredients

2½ cups chopped rhubarb
Directions
  1. Preheat oven to 350 degrees F. Lightly oil a 12-cup muffin pan or line with paper muffin cups.
  2. In a large bowl combine the flour, tapioca flour, arrowroot, baking powder, baking soda, xanthan gum, sea salt, and cardamom. Mix well.
  3. In a separate bowl, whisk together the juice, applesauce, maple syrup, oil, vanilla, and orange zest. Pour the wet ingredients into the dry and mix together well.
  4. Quickly add the chopped rhubarb and gently fold into the batter.
  5. Spoon batter into oiled muffin tin, you will fill each cup to the top. Sprinkle each with a little turbinado sugar if desired. Bake at 350 degrees F for about 20 to 25 minutes. Loosen sides with a knife and gently take out of pan and place onto a wire rack to cool.

Use this recipe in our Meal Planner

Take a Tour View Recipe

Posted In
baked goods egg-free GF/CF muffins quick breads rhubarb rice-free spring refined sugar-free vegan recipe
ALI-2023-PHOTO-VERTICAL-2

About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

See More

Nourishing Meals Newsletter

Email updates.

Add Comment

Related Posts

Spiced Plantain Cookies (vegan, grain-free, nut-free, autoimmune)

Elimination diet cookies made from plantains! You'll love these chewy spice cookies if you are following our Elimination Diet or another special diet such as an autoimmune diet, gluten-free diet, paleo diet, or vegan diet! They are also a perfect treat to introduce to older babies and toddlers. Once your baby is okay chewing soft foods then try making these cookies.

Read More

Tigernut Flour Apple Crisp (grain-free, nut-free, paleo, vegan)

I'm excited to be sharing this amazing apple crisp recipe with you today. It's made with prebiotic-rich tigernut flour, which is a healthy, grain-free, nut-free, gluten-free flour. Going on an elimination diet can be challenging sometimes, especially during the holidays and family gatherings where food plays such an integral role in the celebration. Having alternatives that are just as tasty as your old favorites can make it much easier to stick to your new diet.

Read More

Carrot Cake Muffins (gluten-free, egg-free, nut-free, vegan)

Yay for gluten-free carrot cake muffins! I call these healthy little treats muffins, but once frosted they sure seem like cupcakes to me. They are packed full of carrot-goodness, as well as being very moist and light, even without the eggs. What a perfect treat for Mother's day or a Springtime gathering!

Read More

Gluten-Free Bagel Recipe (vegan, xanthan gum-free)

I have a very fun recipe for you today—one that your children will love to help make......gluten-free bagels! I've been making these ever since my oldest daughter asked me to create a gluten-free bagel recipe, about four years ago. I had just published the first edition of the Nourishing Meals Cookbook (2012), which contained plenty of amazing gluten-free and vegan bread recipes, but no bagel recipe! She encouraged me to test out my breadstick and bread recipes in bagel form and they worked great. We've had fun making these together to send with her on school camping trips throughout the years.

Read More
Buckwheat Cinnamon Raisin Bread (gluten-free, vegan, nut-free, xanthan gum-free)

Buckwheat Cinnamon Raisin Bread (gluten-free, vegan, nut-free, xanthan gum-free)

Today I wanted to share a recipe from my Nourishing Meals cookbook with you—another kneadable gluten-free bread! Creating a recipe for kneadable gluten-free (and xanthan gum-free) bread took me years and years to develop. I still remember walking into my oldest daughter’s first week of preschool. The smell of freshly baked spelt rolls wafting throughout the house like a sweet perfume pervades my memory. My daughter took great care in carefully kneading each ball of dough into the shapes of her desire. The warm rolls were always served with raw honey and butter. All week she looked forward to bread day.

Read More