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Vegan Gluten-Free Rhubarb Muffins

Delightful muffins combining the tartness of rhubarb with a touch of maple sweetness, perfect for brunch or a sweet snack.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Gluten-Free, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rhubarb, chopped
  • 1 cup almond flour
  • 1 cup gluten-free all-purpose flour
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 cup almond milk
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

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 together the almond flour, gluten-free flour, baking soda, baking powder, and salt until well combined.
  3. In another bowl, mix the maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth and cohesive.
  4. Gently pour the wet ingredients into the dry mixture and stir just until everything is combined—don’t overmix!
  5. Carefully fold in the chopped rhubarb, allowing those lovely pink pieces to integrate without getting too mushy.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.

Notes

For serving, these muffins can be dusted with powdered sugar or drizzled with maple syrup for added sweetness. They pair well with fresh fruit or coconut yogurt for breakfast. To store leftovers, allow them to cool completely, then place in an airtight container at room temperature for up to three days or freeze individually wrapped for longer storage.