Rhubarb is thriving right now! Well… thriving everywhere except my garden. Did you know salting your driveway in the winter can nearly kill your rhubarb?! If it’s located near your driveway anyways… Fortunately I have a good friend who gave me a ton of it though, so I’ve still been able to indulge and play in the kitchen!
These Gluten Free Rhubarb Muffins with Cinnamon Sugar Topping are tender and sweet, with just enough tang from the rhubarb to balance them out. I sprinkle more cinnamon and sugar on top of the muffins to give them a sweet crunch.
These muffins are absolutely delicious, and I love the combination of the cinnamon and nutmeg with the rhubarb. The applesauce keeps the muffins moist, while keeping the batter light and fluffy. Even on day #2, you won’t be able to tell they are gluten free.
You might notice that I don’t use any gums in this recipe (xanthan gum or guar gum). Instead, I use psyllium husk powder. If you only have whole psyllium husk on hand, simply give it a whirl in your blender or coffee grinder to powder it.
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 because it will produce a lot of liquid), and then add the rhubarb to the muffin batter.
What’s your favorite way to use rhubarb? Do you have a staple recipe you make every year?
Gluten Free Rhubarb Muffins
These Gluten Free Rhubarb Muffins are tender and sweet, with just enough tang from the rhubarb to balance them out.
For the muffins:
- 1 cup sorghum flour
- ½ cup millet flour
- ½ cup tapioca starch
- 1 ¼ teaspoons psyllium husk powder)
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup organic cane sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup unsweetened applesauce, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup coconut oil
- 1 ½ cups chopped rhubard, chopped into a ¼ inch dice
For the topping:
- 3 tablespoons organic cane sugar
- ½ teaspoons ground cinnamon
- Preheat oven to 375 degrees (F) and line 14 muffin tins with liners.
- 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.
- Now make your topping and set aside.
- 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.
- Fold in the rhubarb.
- Evenly distribute the batter between the 14 muffin tins, and then sprinkle on the topping.
- Bake for 14-17 minutes, or until a toothpick, when poked into the center of a muffin, comes out clean.
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.
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Wholesome Organic Cane Sugar
Pure Vanilla Extract, Certified Organic
Bob's Red Mill Millet Flour, 23-ounce (Pack of 4)
Bob's Red Mill Sorghum Flour
Nutiva Organic, Steam Refined Coconut Oil from non-GMO, Sustainably Farmed Coconuts, 15 Fluid Ounces
NOW Supplements, Psyllium Husk Powder, 24-Ounce
Anthony's Organic Tapioca Flour Starch
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Perfect timing, Megan! These muffins look wonderful! I love anything with rhubarb, but have a hard time making anything beyond a simple rhubarb crisp – I just love rhubarb crisp so much. 🙂 I think muffins will have to be next though… 😉
Thank you, Jeanine! Ohh… I love rhubarb crisp, too. I hope you enjoy them!
Megan!! Love these!! I am in love with rhubarb and I will eat anything rhubarb. Thank you so much! Do you think using “flax egg” for regular eggs would work?
Thank you! 😉 Chia eggs might work. 1 tablespoon ground chia + 3 tablespoon hot water = 1 chia egg. Let it sit to thicken for 10 minutes before adding to the batter. Just keep in mind I haven’t tried this myself, but I *think* the batter might be able to handle it. You’ll just have to bake the muffins longer. If you try it, please let us know your results!
Charlotte Moore says
These look wonderful. I have never used it or ate any.
Thank you Charlotte! Rhubarb is very sour and tangy, but when sweetened properly, it’s absolutely delish! 😉
Tessa Simpson says
I love rhubarb Megan! Any new way to use it it great, thanks for sharing on Allergy Free Thursdays!
Thanks, Tessa! 🙂
I love baking with rhubarb and I wish my plant wasn’t so scrawny. We didn’t salt our driveway, but maybe it needs more nutrients. I will have to scour the farmers markets for some to make raspberry rhubarb crisp.
Shirley @ gluten free easily (gfe) says
I’m still a rhubarb version, but these look delicious! I just shared and in my post I mused aloud that another fruit might be subbed for the rhubarb if one didn’t have rhubarb or wanted to try something else. I was thinking strawberries or other berries. What do you think, Megan?
I think you’re absolutely spot on, Shirley! Really, any berry (or mix of berries) would work brilliantly. Thank you for mentioning that. 😉 And thank you for stopping by and commenting!
Maya | Wholesome Yum says
These look delicious, Megan!
Thank you, Maya!
I think I could live off muffins. Haha! These look perfect, Megan! Thank you so much for sharing them with us at Allergy Free Thursdays!
Right?! Me too, Raia!! Thank you! 😉
These are really, really good! Subbed grape seed oil for coconut oil and xanthan gum for psyllium seed (equal amounts for both substitutions). Will be making these every spring.
Thank you so much for commenting with your substitutions! 😉 Very happy to hear you enjoyed them. We sure do!
Made them and they were delicious. Not sure what I did differently but mine rose nice and high.
Hi Val! I’m so happy to hear they turned out so well for you! Thanks for taking a moment to come back and leave me a comment, too. I so appreciate it! 😉
These are superb muffins! I did try it with egg substitutes and while they are a little fragile they are delicious. I used one chia egg and one powdered egg replacer egg. I did make one other alteration – I didn’t have enough applesauce on hand, so I had one of those kids fruit squeeze pouches left in my pantry in a pear, blueberry and purple carrot so I used that for 1/2 the applesauce. They are soo good, I will be surprised if we get to see how they taste after 2 days! Awesome recipe Megan (as always)! Thank you!
Hi Crystal! You are so welcome! So happy to hear you enjoyed them! 🙂 And thank you so much for leaving me a comment with your substitutions! Those who are egg free will definitely benefit from hearing what has worked.
Your muffins look amazing, Megan! (like all of your recipes) I like your choices in what gluten free flours you use-not heavy on the rice flours and white starches! 🙂 Rhubarb is one of my husband’s favorites! I can’t wait until it’s rhubarb season again-usually May/June here in Montana.
Just made these. I used frozen cranberries, chopped. This is amazing and delicious! Thank you!!
You’re so welcome! What a great idea to use cranberries, Becky! 😉 Glad to hear you enjoyed them!
This was so good! Made it for the first time today. I might add a little bit of strawberries next time. However my batch kind of turned out crumbly. Not sure what i did or how i can make it not be crumbly next time.
I love this recipe, especially because there’s no rice flours. But now I have a different eating issue and can only have 1 tablespoon of apple. My suspicion is that there will only be that in one muffin, especially since there are 14 muffins. So I will have to content myself with one muffin! Haha! Thank you for the recipe!
Haha! Glad you were able to figure that out, Alene! And you’re so welcome!