Published:
Jul 16th 2022
by 
Last updated: Dec 20th 2024
Finding the best and healthiest breakfast or snack for the whole family can be challenging, to say the least. These Rhubarb Muffins are not only gluten-free but also free of refined sugar.
For anyone who has ever had a rhubarb plant growing in their yard, you know this plant is truly the gift that keeps on giving. These tart pink and green stalks only contain 3.8 net grams of carbohydrates per cup, are low in fat and calories, and are filled with fiber which can help reduce "bad" cholesterol.
Apart from rhubarb, crunchy walnuts are added to the muffins, as well as spicy cinnamon, sweet vanilla extract, and nutty almond flour/almond milk. And to keep the sugar content down, we used a brown sugar alternative, making these rhubarb muffins a powerhouse of health and great to grab on the go.
Try chasing them down with a refreshing Ginger Smoothie or a savory Keto Avocado Smoothie. Alternatively, you can unwind with a pot of Orange Peel Tea.
How many calories are in a rhubarb muffin?
There are 180 calories in a rhubarb muffin.
What temperature is best to bake muffins?
It's best to make muffins at 350 degrees Fahrenheit.
Is it better to use oil or butter in muffins?
Baking muffins using oil produces a moist and fluffy muffin compared to ones made with butter which tend to be heavier and slightly drier.
Why are my muffins dense and dry?
There could be a few reasons your muffins turn out dense and dry. It could be due to not adding the proper amounts of either baking soda or baking powder into the mix. Too much or insufficient will cause your muffins not to rise appropriately, resulting in dense and dry muffins. Mixing the batter will work the gluten too much again, producing thick and dry muffins.
Time & Serves
Ingredients
1/3 cup Vegetable Oil
1/2 cup Almond Milk
3 Large Eggs
2 teaspoons Vanilla Extract
1 cup Gluten-Free All-Purpose Flour
1 1/2 cups Almond Flour, finely ground
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 cup Brown Sugar Alternative
1 teaspoon Cinnamon
1/2 teaspoon Sea Salt
2 cups Rhubarb, diced
1/2 cup Walnuts, chopped
Instructions
Preheat the oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
Add the vegetable oil, almond milk, eggs, and vanilla extract into a large mixing bowl using a whisk to whip the ingredients together.
Add the gluten-free all-purpose flour, almond flour, baking powder, baking soda, brown sugar alternative, cinnamon, and salt into another mixing bowl, incorporating the ingredients together using a whisk.
Add the wet ingredients to the dry ingredients, mixing them using a whisk.
Fold in the diced rhubarb and walnuts into the batter using a spatula.
Use an ice cream scoop or spoon to evenly add the batter to the muffin liners.
Place the muffin tray onto a baking sheet and place it in the center rack of the oven for 20–25 minutes until a toothpick comes out clean when inserted into the center of the muffin. Once baked, allow the tray to cool off for a few minutes before placing the muffins onto a cooling rack.
Serve right away or place the muffins in an airtight container once they have completely cooled. The muffins will last for up to five days on the counter top or in the fridge for two weeks.
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I just made this recipe…
I just made this recipe following the directions to a t and the muffins never firmed up. I think 1 1/2 of almond milk was way to much liquid. They sunk in the middle and never filled out like a muffin. Have you received other similar comments.