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Easy Rhubarb Muffins | Breakfast Meals | Food Made Simple | Healthy Options

This is a guest post from Sammi of Grounded & Surrounded

For years, every time I spotted rhubarb in the store or at the farmers market, it would elicit unpleasant memories from my childhood. My aversion to rhubarb was replaced with intrigue when a friend served me a delicious rhubarb recipe that I actually enjoyed. I quickly realized I needed to reconsider my distaste for this simple vegetable.

DIG DEEPER


Get a jump start on your week by prepping on the weekend! Your family’s breakfasts, lunches, and dinners will be a breeze all week.

If you are perplexed or wary of rhubarb, I have created this simple recipe with you in mind. The small dice of the rhubarb decreases the need for extra sugar and also spreads the tart rhubarb flavor throughout the batter so it’s not too overwhelming. I have been serving this muffin recipe to my family for over a year and they love it so much we actually decided to start growing our own rhubarb. I am happy to know that my kids’ childhood memories of rhubarb will be the polar opposite of mine.

Gone are the days of dry and tasteless gluten-free baked goods. The secret ingredient is sour cream. It adds just the right amount of richness and a nice tender crumb to these mildly sweet muffins. Pair that with the tartness of the rhubarb and your taste buds will be singing.

Rhubarb is to spring what zucchini is to summer, overabundant and under appreciated. Frugal shoppers will want to check out Ruth’s post Fresh Produce 101 for tips. Buy it in bulk in the spring at your local market and freeze to use in recipes year-round. Once you try this recipe, you will want to have rhubarb on hand all year long so you can make it whenever the craving strikes.

The ingredients needed for Easy Rhubarb Muffins; coconut oil, gluten-free flour, cinnamon, sugar, and rhubarb.

Here is what you need:

Batter
1/2 cup sour cream
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 sea salt
2 cups fresh rhubarb, diced into ¼- ½ inch pieces
Topping
2 Tbsp sugar
½ tsp cinnamon

In a large bowl, mix together the wet ingredients, including the eggs, applesauce, sour cream, and melted coconut oil.

Step 1: Preheat your oven to 400F. In a large bowl, whisk together the sour cream, applesauce, melted coconut oil, vanilla extract, and eggs until smooth.

Add the dry ingredients - flour, sugar, baking powder, baking soda, cinnamon, and salt - to the batter and mix until combined.

Step 2: Next, add in the flour, sugar, baking powder, baking soda, cinnamon, and salt. Mix the batter until just combined.

Fold the diced rhubarb into the batter.

Step 3: Then, gently stir in the diced rhubarb.

Divide the batter equally into muffin liners in muffin tins and bake.

Step 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.

Mix cinnamon and sugar in a small cup and sprinkle over the batter before baking.

Step 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. 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 air-tight container or frozen for later consumption.

These gluten-free rhubarb muffins are so easy to make, and they're healthy and delicious! They make the perfect snack or quick breakfast on the go.

Recipe Notes: I have used my own 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!

 

 

Easy Rhubarb Muffins

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

Ingredients

Batter

  • 1/2 cup sour cream
  • 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 sea 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 sour cream, 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 air-tight container or frozen for later consumption.

Recipe Notes

I have used my own 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

 

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Easy Rhubarb Muffins | Breakfast Meals | Food Made Simple | Healthy OptionsSammi Ricke likes to keep things simple, delicious, and nutritious in her kitchen. She enjoys the challenge of finding unique ways to incorporate “just one more whole food” into every meal while leaving just enough room for life’s essentials: chocolate and peanut butter. If you are looking for “healthified” versions of your family’s favorite meals be sure to visit Sammi’s Grounded & Surrounded Blog. You can also find her on Pinterest, Instagram, and Facebook.

Easy Rhubarb Muffins | Breakfast Meals | Food Made Simple | Healthy Options

Ruth Soukup

Ruth Soukup - LIVING WELL SPENDING LESS. Practical solutions for everyday overwhelm. Food Made Simple, Life Etc., Home 101, Smart Money. Start organizing your whole life today!