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Gluten Free Rhubarb Muffins

Gluten Free Rhubarb Muffins are a moist, tasty snack loaded with seasonal Rhubarb.  These gluten free muffins are great on their own or pair them with your favourite beverage.

Muffins are a great way to use rhubarb and provide a tasty snack while relaxing with your morning coffee or tea…or grab one for a snack on the run.

This Gluten Free Rhubarb Muffin recipe yields 24 muffins.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first thing that I did for this Rhubarb Muffin recipe was to add 1 tablespoon of vinegar to a cup of almond milk.  I set it aside to let it sour.

Next I diced up rhubarb to measure 2 cups.

The diced rhubarb.

Then I added some brown sugar, vegetable oil and an egg to a large mixing bowl.

The egg, vegetable oil and brown sugar.

I used a large wooden spoon to stir the ingredients together making sure to break up any sugar lumps.

Stirring the ingredients until smooth.

Then I measured in some Bob’s Red Mill Gluten Free All Purpose Flour Blend, baking soda, xanthan gum, vanilla extract and a bit of salt.  At this time I also poured in the soured milk I had set aside earlier.

Adding the dry ingredients and soured almond milk.

I used the wooden spoon to stir in all the dry ingredients and sour milk until the batter was smooth.

Stirring in the soured milk and dry ingredients.

Next I dumped in the diced rhubarb.

Adding the diced rhubarb.

Then I used the wooden spoon again to fold in the rhubarb.

Folding in the diced rhubarb.

Once the rhubarb was incorporated into the batter I sprayed two muffin pans with cooking spray.

Then I scooped the batter in to fill the cups 3/4 full.

I placed the pans into a preheated 350F oven for 25 – 30 minutes or until a toothpick inserted in the center came out clean.

After removing the muffins from the oven I allowed them to cool in the pan for about 10 minutes.

After 10 minutes I flipped them onto their sides to continue cooling.  You could turn them out onto a cooling rack at this point.

Gluten Free Rhubarb Muffins are a great way to enjoy sweet bites of rhubarb for breakfast, dessert or a quick snack.

Gluten Free Rhubarb Muffins are a tasty snack made with fresh rhubarb and Bob's Red Mill flour.

Yield: 24

Gluten Free Rhubarb Muffins

Gluten Free Rhubarb Muffins are a moist, tasty snack loaded with seasonal Rhubarb.  These gluten free muffins are great on their own or pair them with your favourite beverage.

Gluten Free Rhubarb Muffins are a moist, tasty snack loaded with seasonal Rhubarb.  These gluten free muffins are great on their own or pair them with your favourite beverage.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1 cup almond milk
  • 1 tbsp vinegar
  • 2 cups diced rhubarb
  • 1 1/2 cups brown sugar
  • 1/2 cup vegetable oil
  • 1 egg, large
  • 2 1/2 cups Bob's Red Mill Gluten Free All Purpose Flour Blend
  • 2 tsp baking soda
  • 2 tsp xanthan gum
  • 1 tsp vanilla extract
  • 1 tsp salt

Instructions

    1. Preheat oven to 350F and spray 2 muffin pans with cooking spray.
    2. Add the vinegar to the almond milk and set aside.
    3. Dice the rhubarb to make 2 cups.
    4. Add the brown sugar, vegetable oil and egg to a large mixing bowl. Stir with a large spoon until combined, breaking up any lumps of brown sugar.
    5. Measure in the Bob's Red Mill Gluten Free All Purpose Flour Blend, baking soda, xanthan gum, vanilla extract, salt and pour in the soured almond milk. Stir to combine.
    6. Fold in the diced rhubarb.
    7. Scoop the batter into prepared muffin pans.
    8. Place muffin pans in the preheated 350F oven for 25 - 30 minutes or until a toothpick inserted in the center comes out clean.
    9. After removing muffins from oven allow them to cool in pans for about 10 minutes.
    10. After 10 minutes flip muffins on to their sides or turn out onto a cooling rack to cool.
    11. Enjoy!

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 111Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 209mgCarbohydrates: 16gFiber: 0gSugar: 12gProtein: 1g

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