Cinnamon Rhubarb Muffins {Gluten Free}

I have been experimenting with muffins lately. I have down a basic recipe that works well with the flour blend I use (Beyond the Grain Gluten Free). Now that I have the kinks worked out of that it has been fun to play with different flavors. I love rhubarb, but sadly, don’t have any planted…yet. So last summer I got rhubarb from anywhere I could, cut it, and froze it. This recipe is similar to my Banana Oat with Applesauce Muffins, with some minor changes. These muffins are loaded with cinnamon flavor, oats, and tart rhubarb.

Start by combing flour, baking powder, baking soda, and cinnamon in a bowl. Whisk it and set aside. In the bowl of the mixer, add eggs, ground flax, brown sugar, granulated sugar, oil, and vanilla. Mix until it is really well combined. Add in dry ingredients, buttermilk, and applesauce. Mix just until combined. Stir in rhubarb and oats.

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Put the batter into a lined or really well greased muffin tin. Top the muffins with a mixture of oats, cinnamon, and sugar. They bake at 350 degrees for 20-22 minutes.

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They turn out beautifully brown with all of the cinnamon and I love the oats on top.

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Recipe

Gluten Free Cinnamon Rhubarb Muffins

Ingredients

  • 1 cup Beyond the Grain Gluten Free flour blend
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tbsp ground golden flax
  • 3 tbsp light oil
  • 1/2 cup unsweetened applesauce
  • 1/4 cup buttermilk
  • 1 cup chopped rhubarb
  • 1/4 gluten free rolled oats

Topping

  • 1 tbsp gluten free rolled oats
  • 1 tsp granulated sugar
  • 1/4 tsp cinnamon

Directions

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine flour, baking powder, baking soda, and cinnamon.Whisk well to combine.
  3. In the bowl of a mixer, add brown sugar, granulated sugar, eggs, oil, flax, and vanilla. Blend on medium until it is well combined and becoming fluffy.
  4. Add in the dry ingredients, applesauce, and buttermilk. Mix just until combined.
  5. Gently stir in the oats and the rhubarb.
  6. Spoon the batter into a very well greased or lined muffin tin. They will be very full.
  7. In a small bowl, combine the oats, cinnamon, and sugar for the topping. Sprinkle a little bit on each muffin.
  8. Bake for 20-22 minutes. A toothpick will come out clean. Be careful not to over bake, as gluten free foods dry out easily.
  9. Cool on a wire rack.

*These freeze very well! I wrap each muffin individually in plastic wrap and then place them in a freezer bag.

Enjoy!

Jessica

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