Rhubarb has never tasted so good! These kid-friendly and gluten-free muffins are the perfect addition to your breakfast and brunch table.
Rhubarb Muffins Prep Time 10 minutes
 Cook Time 20 minutes
 Cooling Time 10 minutes
 Total Time 30 minutes

Ingredients

Batter

  • 1/2 cup greek yogurt
  • 1/2 cup applesauce
  • 4 Tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups gluten-free flour blend
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/8 tsp  salt
  • 2 cups fresh rhubarb diced into ¼- ½ inch pieces

Topping

  • 2 Tbsp sugar
  • ½ tsp cinnamon

Instructions

  1. Preheat your oven to 400F. In a large bowl, whisk together the yogurt, applesauce, melted coconut oil, vanilla extract, and eggs until smooth.
  2. Next, add in the flour, sugar, baking powder, baking soda, cinnamon, and salt. Mix the batter until just combined.
  3. Then, gently stir in the diced rhubarb.
  4. Divide the batter among the 18 muffin cups using a cookie dough scoop. Due to the thickness of the batter, you may need to settle the batter into the cups with the back of the scoop.

  5. In a small dish, mix your topping ingredients and sprinkle ¼ tsp of the cinnamon sugar mixture on top of each muffin. Bake the muffins at 400 for 20-22 minutes or until they are golden brown and a toothpick inserted comes out clean.

  6. Let them cool in the pan for 10 minutes then remove from muffin tin and place on cooling rack. Muffins should be stored in an airtight container or frozen for later consumption.

Recipe Notes

I have used this gluten-free flour blend, Bob’s Red Mill 1-1 Gluten-Free Baking Flour, and whole wheat pastry flour when baking these muffins and each time they turned out well!

Number of servings (yield): 18 muffins