Rhubarb season is here, friends! And with this fun season comes one of my favourite things; yummy rhubarb desserts & Sweets.
Uhmm, how about rhubarb muffins?
Yes, that is a lovely idea!
These juicy, delicious rhubarb muffins are completely irresistible and delicious.
Here you get a recipe for my best rhubarb muffins, which are airy, moist and easy to bake. Rhubarb makes the muffins juicy, sweet and sour in an excellent way.
Tips To The Recipe
If you prefer sweet things, you might want to add extra sugar, as the rhubarb I used was a bit sour. Though I still like the sourness in the muffins. Therefore a tip is to take one-two tbsp sugar over the rhubarb dice for five minutes while mixing the dry ingredients.
Any leftovers are stored in an air-tight container for 2-3 days on the kitchen table or in your freezer.
I wish you good luck making them!
Rhubarb Muffins (Gluten-Free & Low FODMAP)
These juicy, delicious rhubarb muffins are completely irresistible and delicious.
- Yield: 12 1x
- Category: Dessert
- Diet: Gluten Free
Ingredients
125g Rhubarb
200g Melted butter
150g Sugar
4 Eggs
1 tsp Raw vanilla powder
2 tsp Baking powder
100g Almond flour
1/4 tsp Xanthan gum *
180g Bob’s Red Mill GF 1 to1 *
80g Greek yogurt
Instructions
Rinse the rhubarb and cut it into small dice in a separate bowl.
Melt butter and stir it together with sugar using a hand mixer.
Whisk in one egg at a time, and beat well between each egg.
Heat the oven to 170 C.
Mix flour, baking powder, and vanilla powder, and stir them into the mixture with the rhubarb dice.
Pour the dough into muffin forms and bake the muffins for about 20 minutes.
Let the cake cool down for 10-15 minutes.
Notes
Eat & Enjoy!
* Xanthan gum gives gluten-free baked goods a soft texture and moist crumb that we know from the classic baked goods.
* Bob's Red Mill 1 to 1 is a flour blend you use where you usually use wheat flour. I recommend the product, and I order from Amazon & Iherb.
