There’s something about muffins cooking in the oven filling the house with the smell of fresh apples and cinnamon that makes our hearts warm. Once you take a bite out of these delicious muffins that are gluten and dairy-free, mind you, we promise they will hit the spot and definitely be on the top of your list for years to come. So get your apron ready, pull out your kitchen mixer, and push up our sleeves to get started on this fall favorite treat!
rhubarb, apple + ginger muffins {gluten + dairy-free}
I use golden linseed meal (ground flaxseeds) as I find it absorbs more liquid and has a less assertive taste. However, regular brown linseed meal will work here too. If you can’t find pre-ground linseed meal, you can buy whole flaxseeds/linseeds and grind them yourself in a coffee grinder or blender. I used 4-5 small rhubarb stems to get 1 cup chopped, but if your stems are big you may only need 1 or 2. I reserved a few slices of rhubarb to scatter over the tops of the muffins before baking, but that bit is up to you… Melted virgin coconut oil or melted ghee (if tolerated) can be used in place of olive oil.
Makes 8.
1/2 cup (55g) almond meal (ground almonds)
1/4 cup (50g) unrefined raw sugar
2 tablespoons finely chopped crystallized ginger
1 tablespoon ground linseed meal* see headnotes
1/2 cup (70g) buckwheat flour
1/4 cup (35g) fine brown rice flour
2 tablespoons organic cornflour or true arrowroot
2 teaspoons gluten-free baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
a good pinch fine sea salt
1 cup finely sliced rhubarb
1 small apple, peeled, cored and finely diced
95ml (1/3 cup + 1 tablespoon) rice or almond milk
1/4 cup (60ml) olive oil
1 large free-range egg
1 teaspoon vanilla extract
Preheat oven to 180C/350C. Grease or line eight 1/3 cup (80ml) cup capacity muffin tins with paper cases.
Place almond meal, sugar, ginger and linseed meal into a medium bowl. Sieve over flours, baking powder and spices, then whisk to combine evenly. Stir in rhubarb and apple to coat in the flour mixture. In another smaller bowl whisk milk, oil, egg and vanilla before pouring into the dry mixture and stirring until just combined. Evenly divide batter between tins/paper cases (scatter with a few slices of rhubarb if desired) and bake for 20-25 minutes or until risen, golden around the edges and when a skewer is inserted into the center it comes out clean. Remove from the oven and set aside for 5 minutes before transferring to a wire rack to cool further. Eat warm or at room temperature Best eaten on the day of baking, however they will store in an airtight container for 2-3 days or frozen in zip-lock bags for longer.
