Gluten-Free Rhubarb Muffins (Paleo)

Paleo rhubarb muffins in a muffin pan on a cooling rack.

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This easy Gluten-Free Rhubarb Muffins recipe is a wholesome, tasty treat! Light and fluffy almond flour muffins are packed with juicy, tart rhubarb, orange zest, cardamom and just enough honey to make sure they're not too sweet.

And they're also dairy-free, refined sugar-free and Paleo friendly.

Prep Time15

Cook Time25

Total Time40

Course: Snack

Cuisine: American

Servings: muffins

Calories: 237kcal

Author: Don Baiocchi

Ingredients

3 cups superfine blanched almond flour not almond meal
⅓ cup arrowroot flour/starch
2 teaspoons ground cardamom
¾ teaspoon baking soda
½ teaspoon fine sea salt
3 large eggs room temperature
½ cup honey
the zest of 1 orange
1½ teaspoons orange juice
1½ teaspoons vanilla extract
1½ cups (about 7.5 oz.) trimmed, diced rhubarb

Instructions

Heat the oven to 350° F.
Line a 12-cup muffin pan with muffin cups.
In a large bowl, whisk the almond flour, arrowroot, cardamom, baking soda and salt.
In a medium bowl, whisk the eggs, honey, orange zest, orange juice and vanilla extract until well blended.
Pour the wet ingredients into the dry ingredients and stir with a spatula until well blended.
Stir in almost all the diced rhubarb.
Scoop heaping ¼-cup scoops into the muffin cups. Distribute any reserved rhubarb on the top of any muffins that look like they need more rhubarb.
Bake for 22-25 minutes, rotating the pan halfway through, until the muffins are golden brown on top and a toothpick inserted into one comes with out with a few crumbs attached but no raw batter (it might get stained from the rhubarb, which is fine).
Let cool completely (on a cooling rack, if using), then enjoy!

Notes

Substitutions

The only potential substitute for the almond flour is finely ground sunflower seed flour (to make these muffins nut-free). Otherwise, do NOT substitute anything for the almond flour - it is a unique ingredient that behaves unlike any other.

You can substitute any other zest/juice for the orange, such as lemon, lime or grapefruit.

You can use ground cinnamon and/or ground ginger in addition to or in place of the ground cardamom.

You can use maple syrup in place of the honey.

You can use almond extract in addition to or in place of the vanilla extract.

Make ahead

Once completely cooled, these muffins will last in the fridge for up to 5 days.

Freezer info

Place the cooled muffins (in or out of their muffin cups) on a parchment paper-lined baking sheet and place in the freezer. Once the muffins are frozen (after about 2-4 hours), transfer them to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge.

Nutrition