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. Print
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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


  1. 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.

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

  5. 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.

  6. 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!

  7. 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!

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