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Millet Rhubarb Muffins


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

Description

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


Ingredients

Scale

Dry

  • 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

Wet

  • 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

Instructions

  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