Gluten-Free Strawberry Rhubarb Muffins

We’re still not exactly basking in summer weather, but good strawberries are available so we can delude ourselves into thinking warmer weather is here. And fresh rhubarb can be had for $1 a pound at our local Carpinito Brothers. Seeing it reminded me of all the tangy, juicy strawberry rhubarb pies my mom used to make for us when we were growing up in rural Wyoming.

These gluten-free muffins are a spin on the bluberry muffins I recently posted. Muffins have become our go-to morning snack for Lupe, and she likes them so much the challenge is keeping her from snacking on them all hours of the day.

Wash a stalk of rhubarb and chop off the ends. Then, slice and dice into 1/2 inch cubes. I used a half cup of rhubarb and 1 cup of strawberries. You can use more rhubarb if you prefer–I just aim for 1 1/2 cups of fruit for this muffin recipe.

Slice enough strawberries to equal one cup.

Mix together 2 1/2 cups of gluten-free flour (this is the mix I use), 2 tablespoons of flaxseed meal if you’ve got it, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/4 teaspoon salt in a mixing bowl.

Beat 3 large eggs. Add 3/4 cup milk, 1/3 cup vegetable oil, 1/2 cup honey, and 2 teaspoons applesauce.

Add the dry ingredients and stir.

Then, the fun begins. Add the rhubarb, strawberries, and copious, copious amounts of lemon and orange zest. Stir it up.

Divvy into a muffin tin that you’ve either coated with nonstick spray or lined with papers. I like these muffin papers by If You Care. They’re unbleached and compostable. They’re available at lots of stores but I add mine to my monthly Spud order.

If you want a little extra sweetness, sprinkle turbinado sugar on each muffin. Pop into a 325-degree oven and bake for approximately 20-25 minutes, or until a cake tester comes out clean.

And here it is with a friend.

Strawberry Rhubarb Muffins


2 1/2 cups gluten-free flour blend

2 tablespoons flaxseed meal (optional)

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

3 eggs

3/4 cup milk

1/3 cup vegetable oil

1/2 cup honey

2 teaspoons applesauce

1 cups sliced blueberries

1/2 cup rhubarb, diced

zest of half a lemon

zest of half an orange

Turbinado sugar for sprinkling (optional)


1. Preheat oven to 325 degrees.

2. Mix flour, flaxseed meal, baking soda, baking powder, and salt in a medium-sized bowl.

3. Use a standing or electric mixer to beat the eggs.

4. Add the milk.

5. Add the vegetable oil, honey, and applesauce. Mix until well-blended, using a rubber spatula if necessary.

6. Pour the dry ingredients into the wet ingredients and mix until blended.

7. Add the fruit and zest.

8. Pour the batter into a greased or lined muffin pan. Sprinkle with sugar, if desired. Bake 20-25 minutes, or until a cake tester inserted into a muffin comes out clean. Cool on a wire rack.


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