Rhubarb Muffins Recipe

July 21

rhubarb muffins
For the past few weeks we’ve been living with our friend in Calgary. We’re moving away at the end of this month but we got rid of our apartment a month too early so we were lucky enough to have a place to stay. One of the great perks of living in this house is the outdoor space. I’ve never even had a balcony, so being able to sit and work on the porch or the backyard has been amazing. Nothing beats fresh air and the neighbourhood cats that come to visit every once in a while. There was even a small family of red robins that build a nest in her tree and I got to sit and watch the babies take their first flight. Basically, the outdoors is filled with the best distractions. To top it all off, she has a small garden with some herbs and rhubarb. The rhubarb wasn’t being used, so our friend suggested that I make some rhubarb muffins so that it wouldn’t go to waste.
rhubarb muffins
rhubarb muffins
I have never really cooked with rhubarb before. It’s not something that I grew up eating or have any memories of but I figured I could treat it like any other fruit, cut it up into small pieces and let it get all jammy and sweet as it cooks in the muffins. I was extremely unprepared when I made these muffins. I made a few assumptions about what would be in the house. In particular, I thought that there would be some sort of flour hanging around. The only thing I could find was almond meal so these wound up being an almond meal muffin (which also makes them gluten free!). The almond meal definitely changes the texture of the muffin: they are more like moist mini cakes that are studded with rhubarb, barely sweet, with a delicious cinnamon-sugar top. I’m still seeing tons of rhubarb in the farmer’s market here, so if you can get your hands on some before it goes out of season, give these a go!
rhubarb muffins

Rhubarb Muffins Recipe

Total Time: 40 minutes

Serving Size: 12 muffins

Rhubarb Muffins Recipe

Adapted from Smitten Kitchen

These muffins don't freeze the best. Personally, I enjoyed storing them in the fridge and eating them cold but they should also be fine covered at room temperature.

1 large egg
3/4 cup mashed bananas
1/3 cup brown sugar
5 tablespoons melted coconut oil
1 1/2 cups almond flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup diced rhubarb (about 1/2 inch pieces)
1 tablespoon brown sugar
2 teaspoons ground cinnamon

In a large bowl, mix together the egg and mashed banana.

Add the sugar and coconut oil, mixing until combined.

Add almond flour, baking powder, baking soda, salt and mix until combined (a few lumps are fine).

Fold in rhubarb.

In a small bowl mix together brown sugar and ground cinnamon.

Spoon muffin batter into a lined muffin tin and sprinkle with the cinnamon sugar.

Bake for 15 minutes, until golden brown and a toothpick comes out clean.

Cool on a wire rack.