17. July 2014

Gluten-free Rhubarb Muffins

Rhubarb_muffins_9I wouldn’t describe myself as more of a summer or winter person. I am fond of every seasons, as they all bring their own faces. When it comes to fruits, however, I have to admit: I am a summer fruit person! Going to the market, picking up vegetables and fruits in the warming sun, balancing stalks of rhubarb on one arm, a fresh juice on the other – oh I could do that all year.

Rhubarb – the fruit I forget about during the winter and cannot get enough of in summer. Rhubarb juice, rhubarb ice cream, rhubarb cake, … all of which I could eat in abundance. I couldn’t really help myself, but bake some rhubarb muffins a couple of days ago. And during the time of being home alone, it just happened that they were gone within hours.’

I hope everyone, who enjoys rhubarb season as much as I do, will love these muffins! They have the perfect level of sweetness. Not too sweet, not too sour. Lots of rhubarb and the muffins are gluten-free, as they are made with buckwheat and almond flour.

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Recipe

Gluten-free Rhubarb Muffins

Details

  • Prep Time: 50 minutes
  • Servings: makes 6 muffins

Ingredients

  • 150g buckwheat flour
  • 50g almonds (blended into flour)
  • 2 tsp baking powder
  • 1 tsp cardamom
  • 1 tsp dried vanilla powder
  • 3 tbsp coconut oil (melted)
  • 5 tbsp maple syrup or honey
  • 5 dates
  • 200ml plant milk
  • 2-3 stalks of rhubarb

Instructions

  1. Preheat the oven to 175°C.
  2. Mix the almonds into coarse flour by using a blender or food processor. Add the dates and blend again.
  3. Place the buckwheat flour, baking powder, the almond-date mixture and spices in a large bowl, add the liquid coconut oil, plant milk and maple syrup/honey. Stir the mixture.
    (PS: The muffins go great with homemade fruit jam!)
  4. Now slice the rhubarb stalks lengthwise in half and chop it into little pieces. Add them to the mixing bowl and stir well.
  5. Grease your muffin tray with a bit of coconut oil and evenly divide the batter. Let the muffins bake for about 35-40 minutes. Enjoy!
  • Laura

    oooooh if only i could find rhubarb here… :(

  • Oh my gosh, rhubarb is my favourite thing! I will definitely be making these when I can get my hands on some rhubarb!

  • raquelle

    I would totaly make these, but I can’t find coconut oil and agave syrup… That makes me so sad :(

    • If you do not eat vegan, you could use honey instead. And for the coconut oil try amazon! I often get organic virgin coconut oil off there! :)

      • raquelle

        Do you think I could use sunflower oil instead?

  • Anne

    I made these for my family and I yesterday. They were absolutely delicious. Thank you for sharing this recipe :)

  • Hi Pauline :) I really love your blog and instagram page ;) Really inspiring, thanks for sharing!

    /Johanna

Welcome to my kitchen, my colourful world of nourishing foods. Here I choose to live healthy, eating whole, plant-based foods; a happy mix of vegetables, legumes, fruits, whole grains, nuts and seeds.

I am Pauline, a 22 year-old food lover and photographer from Berlin.

My recipes are simple, vegetarian dishes with plant-based and natural ingredients only. Perfect for everyday life. You do not have to be a skilled cook to have a balanced and healthy diet – I am not! An open mind and willingness to try out something new everyday shall be enough. It’s an infinite journey, and I am happy about everyone who decides to come along.

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