Gluten Free Rhubarb Muffins -

5 from 3 votes

Gluten Free Rhubarb Muffins

Tender and wholesome gluten free rhubarb muffins make great use of seasonal rhubarb. Oat and almond flours star in this easy recipe.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: muffins

Calories: 252kcal

Grease or line a 12-cup muffin tin with muffin liners (use 2 tins, or bake the remaining batter in a second round).
In a large bowl, whisk together the 2 ½ cups oat flour, ½ cup almond flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, and 1 teaspoon fine sea salt.
In a medium bowl, whisk together the 1 cup sugar, ¾ cup buttermilk, 5 tablespoons unsalted butter, ⅓ cup oil, ¼ cup Greek yogurt, and 2 large eggs until completely combined. Pour into the dry ingredients and gently mix until combined. Fold in the 2 cups rhubarb pieces until just incorporated.
Preheat the oven to 375℉. Divide the batter evenly between the muffin cups. Let the batter rest while the oven heats.
Place the muffin tin in the oven and bake for about 20 minutes, until a tester inserted in a muffin comes out clean. Let the muffins cool for 5 minutes in the tin and then turn them out onto a wire rack to cool completely.

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).