Inspiration from Meghan

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.

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. Since the word muffin always makes me laugh, 'cause I think it sounds naughty, I decided this 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 muffs that we couldn't wait to dive into. See- funny, right?

Anyway- I am going to sit back and enjoy my millet rhubarb muffin, sip on a cup of my most favourite tea ever and hang out online to make sure I am at the ready to answer any questions you may have about our UnDiet Meal Prep Made Easy program.

Millet Rhubarb Muffins

Prep time: 

Cook time: 

Total time: 

Yield: 12 muffins

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
  • ½ cup almond meal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 teaspoon cinnamon
  • ¼ tsp grated nutmeg
  • ¼ tsp sea salt
  • ⅔ cup maple syrup
  • 1 egg or egg substitute (see below)
  • ⅓ cup applesauce
  • ⅓ cup water
  • 1 Tbs apple cider vinegar
  • 1 tsp vanilla extract
  • ¼ cup coconut oil
  • 2 cups rhubarb, cut to ½ inch pieces
Egg Substitute
  • 1 Tbs chia seeds, ground + ¼ hot water. Mix thoroughly and allow to sit for 10-15 mins until thickened

Make It Like So
  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.

15 Responses to “Millet Rhubarb Muffins”

  1. corri75 said…
    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 said…
      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 said…
        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 said…
    Love this recipe! Wondering if I can reduce the maple syrup though and if so, how I would adjust the other ingredients? Thank you!
    • Meghan Telpner said…
      Perhaps add a little water/almond milk to make up for the lower amounts of liquid.
  3. kate said…
    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. […] Rhubarb Millet Muffins […]
  5. Natalie said…
    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 said…
      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 said…
    Can I sub anyhitng for millet flour? Don't have bout quinoa or oat flour??
    • Meghan Telpner said…
      You can use another gluten-free flour but might require some trial and error.
  7. Julia k Hetze said…
    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 said…
    Love yr Rhubarb Apple sauce
  9. Caudell said…
    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!

Before you post your comment, please note that I am unable to offer nutritional advice or recommendations via my blog.

Let us know what you think. Your email address will not be published.

Rate this recipe:  

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.
To The Top.