Baking, Breakfast, Gluten Free, Recipes

Gluten Free Rhubarb Muffins

rhubarb plant

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Ahhh, nothing says summer like an out of control rhubarb plant! Seriously, I have never seen mine this big. I have begged my neighbors to help themselves before the stocks get too big. Big rhubarb stocks are more woody in texture and less tasty too. I am freezing some which will be a nice treat in the winter. I am also pulling out all my rhubarb recipes! Strawberry rhubarb tarts, rhubarb and apple crisp and this family favorite, gluten free rhubarb muffins.

gluten free rhubarb muufins

Adapting baked goods recipes to gluten free can be tricky. My rule of thumb is that when you substitute gluten free flour for regular flour in a recipe, typically you will need to add more liquid as well. Also I find the addition of yogurt to my muffin recipes seems to help them to stay moist rather than becoming dry and crumbly after a day or two like some gluten free recipes. Most recipes I adapt need to bake a little longer than the original. Alex gave me the biggest compliment the other day. She told me that it blows her mind how I have adapted family favorite baked goods recipes to be gluten free. She knows it’s challenging and she appreciates my efforts.

gluten free rhubarb muffins

Gluten Free Rhubarb Muffins

Ingredients:

  • 1.5 cups diced rhubarb
  • 2 eggs
  • 2 cups gluten free 1-1 flour
  • 3/4 cup 1-1 granulated stevia (or sugar)
  • 2 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup yogurt
  • 1/2 cup melted butter
  • 1/4 cup milk – I use almond
  • 1 tsp pure vanilla
  • for the topping: mix 3tbsp sugar with 1 tsp cinnamon

Instructions:

Preheat oven to 400f. Line a muffin tin or use a silicone tin. In a large bowl mix the flour, stevia or sugar, baking powder, cinnamon, baking soda, and salt. In a second bowl, whisk the yogurt, melted butter, vanilla, eggs and milk. Mix the wet ingredients into the dry ingredients. Stir until combined. Stir in the rhubarb. Fill the muffin tin with batter. Sprinkle with topping mixture. Bake until golden, approximately 26 minutes. (until a toothpick inserted comes out clean.) Let cool.

If you are looking for other gluten free muffins, check out these options:

Gluten Free Banana Chocolate Chip Muffins here!

Gluten Free Blueberry Muffins here!