Millet Rhubarb Muffins
 
Prep time
Cook time
Total time
 
A gluten-free Millet Rhubarb Muffin that can be enjoyed any time of day!
Created for you by:
Recipe type: Breakfast
Yield: 12 muffins
Ingredients
Dry
  • 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
Wet
  • 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.
Recipe by Meghan Telpner at https://www.meghantelpner.com/blog/millet-rhubarb-muffins/