Average Recipe
Prep Time
15 minutes
Cook Time
20 minutes
12 muffins

Rhubarb’s beautiful, rosy stalks poke up out of the ground in spring before any other fruit making them the quintessential “fruit” for this season. The tart, tangy flavor that rhubarb offers to baked goods is unequivocal. These little gems won’t last long after being baked!

Read more about this recipe on the blog.

Gluten-Free Rhubarb Muffins


Dry Ingredients

2 cups sprouted brown rice flour
½ cups tapioca flour
2 tablespoons potato starch
2 teaspoons baking powder
1 teaspoons baking soda
1 teaspoons xanthan gum
½ teaspoons sea salt
¼ teaspoons ground cardamom

Wet Ingredients

¾ cups freshly squeezed orange juice
½ cups unsweetened applesauce
½ cups maple syrup
½ cups melted coconut oil
2 teaspoons vanilla extract
2 teaspoons finely grated orange zest

Other Ingredients

2½ cups chopped rhubarb