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?
- 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
- 3 tablespoons organic cane sugar (or coconut sugar)
- 1/2 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.
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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