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Gluten Free Rhubarb Muffins with Cinnamon Sugar Topping

Gluten Free Rhubarb Muffins with Cinnamon Sugar Topping Recipe from Allergy Free Alaska

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? 

xoxo,
Megan

Gluten Free Rhubarb Muffins with Cinnamon Sugar ToppingRecipe - Allergy Free Alaska

Gluten Free Rhubarb Muffins with Cinnamon Sugar Topping Recipe from Allergy Free Alaska Blog

Gluten Free Rhubarb Muffins

Gluten Free Rhubarb Muffins

Yield: 14
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes

These Gluten Free Rhubarb Muffins are tender and sweet, with just enough tang from the rhubarb to balance them out.

Ingredients

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
  • 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
  • 1 1/2 cups chopped rhubard, chopped into a 1/4 inch dice

For the topping:

  • 3 tablespoons organic cane sugar
  • 1/2 teaspoons ground cinnamon

Instructions

  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.

Notes

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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Gluten-Free Dairy-Free Rhubarb Muffins with a crunchy Cinnamon Sugar Topping.

Gluten-Free Dairy-Free Rhubarb Muffins with a crunchy Cinnamon Sugar Topping.

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Larissa

Saturday 18th of July 2020

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.

Becky

Wednesday 16th of August 2017

Just made these. I used frozen cranberries, chopped. This is amazing and delicious! Thank you!!

Megan

Wednesday 16th of August 2017

You're so welcome! What a great idea to use cranberries, Becky! ;) Glad to hear you enjoyed them!

Angela

Wednesday 22nd of March 2017

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.

Crystal

Friday 1st of July 2016

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!

Megan

Sunday 3rd of July 2016

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.

Val

Sunday 26th of June 2016

Made them and they were delicious. Not sure what I did differently but mine rose nice and high.

Megan

Monday 27th of June 2016

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! ;)