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Vegan Gluten-Free Rhubarb Muffins

Deliciously soft and moist vegan gluten-free muffins made with fresh rhubarb, perfect for breakfast, snacks, or gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free all-purpose flour Sift before measuring for best results.
  • 1/2 cup almond flour Can be substituted with hazelnut or walnut flour.
  • 1/2 cup coconut sugar Brown sugar or maple syrup can be used as alternatives.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup unsweetened applesauce Key to keeping muffins moist.
  • 1/2 cup non-dairy milk
  • 1 teaspoon vanilla extract
  • 1 cup rhubarb, chopped Fresh rhubarb is preferred for better flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk the gluten-free all-purpose flour, almond flour, coconut sugar, baking powder, baking soda, and salt together, ensuring there are no lumps.
  3. In another bowl, mix the applesauce, non-dairy milk, and vanilla extract.
  4. Pour the wet ingredients into the dry mixture, stirring gently until just combined.
  5. Fold in the chopped rhubarb carefully.
  6. Divide the batter evenly among the muffin cups.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
  2. Allow the muffins to cool before serving.

Notes

Serve warm with a dash of vegan butter or a drizzle of maple syrup. Store in an airtight container for up to three days, refrigerate for a week, or freeze for longer storage.