Gluten Free Rhubarb Muffins with Cinnamon Sugar Topping
Serves: 14
For the muffins:
  • 1 cup sorghum flour
  • 1/2 cup millet flour
  • 1/2 cup tapioca starch
  • 1 1/4 teaspoons psyllium husk powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup organic cane sugar (or coconut sugar)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup unsweetened applesauce, at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup coconut oil, melted
  • 1 1/2 cups chopped rhubard, chopped into a 1/4 inch dice
For the topping:
  1. Preheat oven to 375 degrees (F) and line 14 muffin tins with liners.
  2. In a large mixing bowl, whisk together the sorghum flour, millet flour, tapioca starch, psyllium husk powder, baking soda, sea salt, organic cane sugar, ground cinnamon, and ground nutmeg.
  3. Now make your topping and set aside.
  4. To the dry ingredients in the large mixing bowl, add the unsweetened applesauce, large eggs, and vanilla extract. Stir on low for 10 seconds, and then add the coconut oil. Mix until no lumps remain.
  5. Fold in the rhubarb.
  6. Evenly distribute the batter between the 14 muffin tins, and then sprinkle on the topping.
  7. Bake for 14-17 minutes, or until a toothpick, when poked into the center of a muffin, comes out clean.
Recipe Notes from Megan
You can substitute equal parts xanthan gum for the psyllium husk powder.

If you use frozen rhubarb in this recipe, just make sure you thaw it completely first. Discard the excess liquid (squeeze it out a little bit), and then add the rhubarb to the muffin batter.

To measure your flours, spoon them into your measuring cups, instead of using the measuring cup to scoop the flours. This will prevent packing the flour, which will result in excess flour, making the recipe dry.
Recipe by Allergy Free Alaska at