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Millet Rhubarb Muffins


This past Thursday, as Maeve and I were busy clicking away on our matching keyboards getting the final details sorted for the very best online cooking program that ever existed (intention is what makes things happen, right?), I decided it was time to let my hair down (or actually tie it back), throw off my spectacles, tie on an apron and get mixing and maxing out with a brand new recipe.  It had a been a while and we knew there would be some long days involved. I decided making millet rhubarb muffins was the perfect thing.

I used rhubarb I had picked up at the market last week and millet flour – this being the very first time I have ever used millet flour – and baked us some sweet muffins that we couldn’t wait to dive into.

Anyway – I am going to sit back and enjoy my millet rhubarb muffin, and sip on a cup of my most favourite tea.

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Millet Rhubarb Muffins

  • Author: Meghan Telpner
  • Total Time: 40 mins
  • Yield: 12 muffins 1x


A gluten-free Millet Rhubarb Muffin that can be enjoyed any time of day!




  • ¾ cup gluten-free brown rice flour
  • ¾ cup gluten-free millet flour
  • 1/2 cup almond meal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 teaspoon cinnamon
  • 1/4 tsp grated nutmeg
  • 1/4 tsp sea salt


  • 2/3 cup maple syrup
  • 1 egg or egg substitute (see below)
  • 1/3 cup applesauce
  • 1/3 cup water
  • 1 Tbs apple cider vinegar
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil
  • 2 cups rhubarb, cut to 1/2 inch pieces

Egg Substitute

  • 1 Tbs chia seeds, ground + ¼ hot water. Mix thoroughly and allow to sit for 1015 mins until thickened


  1. Preheat oven to 350 F
  2. Line muffin tin with liners (let’s aim for unbleached shall we?)
  3. Mix together the dry ingredients.
  4. In a separate bowl, mix together wet ingredients.
  5. Mix wet intro dry, adding in the rhubarb.
  6. Scoop into muffin tin.
  7. Bake for about 30 minutes, until the top is lightly browned and a toothpick, inserted into the centre comes out clean.
  • Prep Time: 10 mins
  • Cook Time: 30 mins

20 responses to “Millet Rhubarb Muffins”

  1. corri75 says:

    Hi Meghan, I have a question about almond meal. I’m eager to try this recipe, but have a nut allergy in the family. Can I sub with oat flour or more of the other gluten-free flours in the recipe? And is that something I can do in general, in the future? Thank you for your advice.

    • Meghan Telpner says:

      Hi Corri – try substituting with ground up seeds (sunflower, pumpkin, etc) first, as the texture will be closer to almond meal. If seeds aren’t an option, definitely just play around with the flour proportions in the recipe!

      • corri75 says:

        Thanks, Meghan! I will try as I have tons of raw sunflower seeds! I love your outlook, by the way…I got Undiet as a hard copy and ebook and it has helped me tremendously. Thanks for spreading the sunshine!

  2. Jessica says:

    Love this recipe! Wondering if I can reduce the maple syrup though and if so, how I would adjust the other ingredients? Thank you!

  3. kate says:

    We made these with strawberries and left out the cinnamon and nutmeg. We also used rice syrup instead of maple syrup. They turned out delicious!

  4. Moo-ve Over, Bessie: Is Milk Depleting Your Bone Health? says:

    […] Rhubarb Millet Muffins […]

  5. Natalie says:

    My kids aren’t fans of gluten free baking. How much regular flour should I use & would I still need the almond meal?

    • Meghan Telpner says:

      Unfortunately I don’t have any experience with gluten-based baking. To help your kids enjoy GF baking, try using the Bob’s Red Mill blends. They are light and neutral tasting options. As well, ensuring that you mix the flours is important.

  6. Pennie says:

    Can I sub anyhitng for millet flour? Don’t have bout quinoa or oat flour??

  7. Julia k Hetze says:

    I would like to can the Rhubarb apple sauce so would like to no how u much like cups of each I would use. I made it just like u did every one loved it.

  8. Julia k Hetze says:

    Love yr Rhubarb Apple sauce

  9. Caudell says:

    Blessings. I’m truly inspired by your blog. Thank you for the research and recipes that I have yet to try. I just discovered you 30 minutes ago and know a lot of what you speak. Your accuracy is uncanny. I was needing a change and your amazing research has provided more than enough information and trusted data for me to more than meet my nutritional and health goals. BRAVO! I hope to shake your hand one day. Be encouraged. We need you. Thank you!

  10. Sarah says:

    Can I make my own Miller flour in a food processor. I have millet, but other than your quiche and cauliflower mash I don’t know what to do with it!

    • Meghan Telpner says:

      Hi Sarah! You can also use cooked millet as a sub for rice (or any other cooked grain you’d normally eat). You can blend it into a flour too – it depends on how strong your food processor is, as using a food processor may not get it as finely ground as a high speed blender.

      • Sarah says:

        I have a blend tec so I’ll use that! And lots of free rhubarb from my neighbour so this can be my weekend baking project :)

        • Sarah says:

          I have made these twice in the past few weeks. Both times with my own ground millet flour – I love the texture with the extra “tooth.” I used rhubarb sauce instead of apple. The second time I added half frozen blueberries, half rhubarb pieces. Lovely!

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