I recently added an “All Recipes” page to the blog and putting it together gave me the opportunity to go through my archives and see what I’ve come up with in the nearly 2 years (!) I’ve been writing in this little space. The number of muffin recipes was pretty shocking - just 4 - especially for someone who’s always declared themselves more of a muffin eater than a cookie one.
The perfect opportunity to begin remedying that muffin shortage came up when I headed back to London after an Easter weekend at home, not only with a large dark chocolate egg but an armful of rhubarb from the garden!
Though there are a couple of months to wait before the garden is overflowing with vegetables again, along with the few swiss chard and spinach leaves I was excited to discover a load of rhubarb wrestling its way out of the “forcing pot” in search of sunlight. I think it’s the pinkest and prettiest rhubarb I’ve ever seen! It was just a shame I had to chop off the green leaves to get it into my bag…
I saved a little to make my favourite Stewed Rhubarb with Orange then chopped up the rest to go into some sweet, snack-size muffins - lovely with a cup of tea!
These are pretty simple and quite similar to my Strawberry & Rhubarb Polenta Cake (also vegan & gluten-free). They’re also very adaptable and don’t have to be Rhubarb & Ginger Muffins at all! If you don’t like ginger just skip it or try a little cinnamon, and if you don’t have rhubarb to hand then you can substitute other chopped fruit or berries.
Ingredients
- 1/2 C Almond flour
- 1/2 C Oat flour
- 2 Tbsp Potato OR Tapioca Starch
- 1 Tbsp Ground flax
- 1/3 C Coconut sugar
- 1/8 tsp Salt
- 1 tsp Baking powder
- 3/4-1 tsp Ground ginger
- 1/4 C Unsweetened apple purée OR 2 Tbsp oil + 2 Tbsp apple purée
- 1/2 tsp Vanilla extract
- 1/2 C (scant) Almond milk
- 1/2 tsp Apple cider vinegar
- 3/4 C (scant) Chopped rhubarb
Instructions
- Preheat oven to 180C/350F and line a muffin tin with paper cases.
- Whisk or sieve together all the dry ingredients in a large bowl.
- In a medium bowl, whisk together the wet ingredients.
- Add wet to dry and stir until well combined.
- Fold in chopped rhubarb.
- Fill paper cases 3/4 of the way full and bake for approx 22 minutes.
- Leave to cool for 5 minutes in the tin then place on a cooling rack to cool fully.
Notes
* I grind my own oat flour in my high-powered Froothie blender
Is anyone growing anything this year? I don’t have my own garden in London unfortunately but I’m growing some mushrooms with this snazzy kit!
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These look so good…. and not massive- so perfect for snacking on! Now I’m even more disappointed that our rhubarb hasn’t come up this year…
Aaaw, that’s a shame. Perhaps you have a generous friend or neighbour growing some who can share? And yes, lovely & little - so you can have 2!
These look great! I’ve never tried to cook with rhubarb before. I might just have to try!
You have to try it! It’s great for baking with but I adore that stewed rhubarb with orange I linked to. So quick and easy too.
So springy!
When I updated my site it was immediately apparent that I am woefully lacking in salads and side dishes - - but not, not surprisingly, in desserts :-)!
Thanks Annie! And I’ve got salads aplenty. Perhaps we should so some swapping 😉
It’s brilliant to see some rhubarb posts- I just posted about it myself, today as well! Will try making these- they look yummy; thanks for sharing
We are just getting our allotment and garden into shape for the growing season. The rhubarb’s nearly ready, we have kale, beetroot, parsnips and pumpkin left from last year and some spinach and mustard greens. We have sown tomatoes, broad beans, climbing French beans and mangetout so far, and an early crop of salad potatoes as well. We will also plant pumpkin, marrow and courgette. You’d think we lived in some rural idyll, but actually we are urban gardeners living in Birmingham!
WOW! That sounds amazing Sarojini! Fantastic that you can grow all those things in the city.
Enjoy the muffins!
These sound delicious and that rhubarb really is beautiful. I make muffins less than I should given how much I like them, and these look like a way to rectify that!
I’m hoping for another garden rhubarb delivery later this week 😉 I ended up making a mini rhubarb & strawberry crumble with the rest of it and am now in need of a rhubarb top up!
We are just coming to the end of the fruitful time of year - lots of nice apples but the produce is thinning out which makes me a little sad esp when you talk of looking forward to it. Love your muffins (though I had recently had problems finding both tapioca starch and potato starch - what is it with starches!) I am constantly searching for a recipe on my blog and surprised to find how little there is of something I love. But it is always good to feel there is lots of new ground still to cover.
That’s strange about the starches. Maybe gluten-free isn’t such a big thing in Australia?!
I’m sure you could make these with spelt flour instead of the GF flours though.
And yes, you’re right- it’s got me brainstorming muffin flavours!
Rhubarb and ginger in muffins, i love them - but have never tried a vegan version, though have made a Rhubarb and Rose Bread from How it all Vegan. Would love to give this a go when my rhubarb stems mature and like Johanna says access to tapioca starch, don’t think I’ve seen it here.
Rhubarb & Rose Bread sounds lovely. I have a copy of How it all Vegan around somewhere so will look that one up once I find it!
That’s strange about the starches. They’re pretty necessary in gluten free baking. I’m sure you could make these with spelt flour instead though if you don’t need them to be gluten free. Try approx 1 cup.
Yum! rhubarb and ginger, what a wonderful combination. I’ve started seeing rhubarb here at the market, I’d love to try these muffins
Hope you pick up some rhubarb and give these a try. I’m hoping for another rhubarb delivery so I can make a crumble 😉
I love rhubarb. It seems to be disproportionately expensive in the supermarkets, so I’m glad you’ve got some from the garden. Such a pretty colour indeed! Those mushroom kits look like a great idea - tell us how you get on with them, I quite fancy having a go!
The supermarket stuff always looks a bit insipid too, doesn’t it? At least in comparison to this bunch! I’ll keep you posted on the mushrooms. They’re supposed to take 2 weeks and I’ve only just started with mine so no sign of anything much yet.
Love the color of the rhubarb, so pretty! I especially love the ginger, don’t know if you remember, but I’m a big ginger fan like you are
Thanks Brandi - and YES to ginger!
Ugh my phone cut off my comment…always does that when I type for my phone. Anyways I was just saying that we both love ginger and they look scrumptious!
The colour of that rhubarb is beautiful! Great recipe, yum!
Isn’t it?! Such a pretty pink. I really need to request another bunch from home when I next get a visit 😉