Gluten Free Rhubarb Muffins

Deliciously tender and moist gluten free rhubarb muffins are a wonderful way to use rhubarb. Here, a blend of oat and almond flours creates a gorgeous crumb you'd never guess is gluten-free, and the muffins are just sweet enough to balance the rhubarb. Buttermilk, Greek yogurt, melted butter, and oil keep these nice and soft without a hint of stodginess. Similar to my gluten free rhubarb bread, you'll find jammy pockets of tart rhubarb in each bite.

I love savoring a muffin with a hot cup of coffee on a cool summer morning as the fog burns off in Northern California. And since I'm a self-declared rhubarb-lover, I can't help but bake all the rhubarb recipes during its short season, so chances are a gluten free rhubarb upside down cake will be on the menu for dessert, too.

Want more rhubarb? Try my cozy breakfast-forward recipes for gluten free rhubarb scones or enjoy a muffin with a bit of strawberry rhubarb jam.

Why You'll Love These GF Rhubarb Muffins

• Lots of rhubarb. As mentioned, I'm a big fan of rhubarb. These cozy muffins have just enough of this beautifully tart vegetable to make them interesting.
• Naturally gluten-free. Two gluten free flours in the perfect ratio form the base of these muffins. All of the other ingredients are naturally gluten-free as well.
• Wholesome ingredients. There's plenty of whole grain oat flour (and if you are wondering, is oat flour gluten free? the answer is yes!) and other simple ingredients like eggs and milk - nothing weird!
• Delicious crumb. This crumb is the crumb you are going for in any sort of baked good: tender, buttery, and perfectly balanced. I doubt you can tell these are gluten-free!

Ingredients Needed

Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Buttermilk - See my notes below on how to make a homemade buttermilk substitute if needed.
• Oat flour - You can buy oat flour or easily learn how to make oat flour at home. If you can't eat oats, try sorghum flour or brown rice flour.
• Almond flour - Fine ground almond flour rather than almond meal is best. For an almond flour substitute, try tiger nut flour or another gluten free flour, such as more oat flour or brown rice flour.
• Leavening agents - A combination of baking powder and baking soda helps the muffins to rise.
• Salt - Fine sea salt or table salt works.
• Granulated sugar - If you wish for a less sweet muffin, reduce the sugar by ¼ cup.
• Butter - I use unsalted, melted butter.
• Oil - Any type of neutral oil works here, including vegetable or canola oil, avocado oil, or coconut oil.
• Greek yogurt - You can use any type of Greek yogurt (non-fat, low-fat, or full-fat). For a touch of vanilla flavor, try vanilla Greek yogurt. Or swap sour cream.
• Eggs - Medium or large eggs work best.
• Rhubarb - Choose rhubarb that is firm without any brown spots. The rhubarb does not have to be pink to be ripe, although if you prefer a more colorful muffin, pick stalks that are pinkish/red.

Variation Ideas

• Add nuts - I love a bit of crunch from ½ cup of chopped walnuts or pecans added to the batter.
• Citrus zest - Orange is a classic addition to recipes that call for rhubarb, or you could try lemon zest.
• Try honey - Honey is such a beautiful accompaniment to rhubarb! Substitute half of the sugar for honey for a little natural sweetness.
• Spices - For warmth, add ½-1 teaspoon of ground cinnamon or ginger.

Tips & Substitution Suggestions

• Rest the batter. Oat flour and gluten-free flours in general benefit from a short rest after they've been incorporated into a batter. Let the batter sit in the pan while the oven heats so that the flours can absorb some of the liquid.
• Use buttermilk. Yes, you can totally use a homemade buttermilk substitute! But in my opinion, real buttermilk tastes and performs the best. If you can, use buttermilk. IF you do need to DIY buttermilk, mix 1 cup of whole milk with 1 tablespoon of lemon juice or vinegar, let it stand for 10 minutes, then add it to the batter.
• Make it dairy-free. To make these muffins dairy-free, use your favorite non-dairy milk and stir in 2 tablespoons of vinegar or lemon juice. Let the mixture stand for 10 minutes then use it in the recipe. Use non-dairy butter for the butter. Use non-dairy yogurt for the Greek yogurt.
• Flours substitute: Instead of the oat and almond flours, swap a 1:1 gluten-free flour blend (my homemade gluten free flour blend always works great), by weight (so, 340 grams).

Proper Storage

• Counter - Place fully cooled muffins in an airtight container and store them on the counter for up to 3 days. Make sure the muffins are thoroughly cooled before placing them in the storage container so that they don't get soggy.
• Fridge - Keep the muffins in an airtight container in the fridge for up to 5 days.
• Freezer - Store the muffins in a freezer-safe bag with as much air removed as possible for up to 3 months in the freezer. Thaw the muffins in the fridge before eating.