Rhubarb and Ginger Muffins
Whenever I buy rhubarb I really find it hard to see past a good old rhubarb crumble. I’m a big fan. You can find my rhubarb crumble recipe here. While it’s still in season and plentiful in the shops I thought I’d add yet another rhubarb inspired recipe here. This recipe for Rhubarb and Ginger Muffins is wheat and dairy free, has no refined sugar and is low in fat.
If you scroll right to the end of this post I’ve also gathered 5 other great recipes from around the net that might inspire you to eat (or drink – in mojito form!) more of the stuff this summer!
For these Rhubarb and Ginger Muffins I adapted my recipe for Blueberry and Banana Bread slightly, using apple sauce in place of bananas to add sweetness. These muffins are perfect for breakfast and freeze very well. Wrap each one individually in cling film and freeze for an easy to grab addition to a lunch box.
Ingredients for Rhubarb and Ginger Muffins
Makes approx 9 muffins
1 Cup Oats
1/4 Cup Coconut Flour
1 Teaspoon Baking Powder
2 Tablespoons Maple Syrup
1 Cup Apple Sauce
1 Teaspoon Vanilla Extract
1 Cup Chopped Rhubarb
1 Thumbsize Piece of Fresh Ginger Root, peeled and grated
Just a little note: I made my apple sauce with bramley apples and added about 1 tablespoon of maple syrup to sweeten per apple. Depending on the sweetness of your apple sauce you may want to use more or less of the maple syrup in the recipe below. I quite like these rhubarb and ginger muffins to be tart rather than sweet so you really get the flavour of the rhubarb and ginger. Also, I find these work better if you chop the rhubarb into quite small pieces so it mixes throughout the muffins better.
1. Preheat your oven to 160C Fan. Process the oats in a food processor until they resemble a fine flour. Always use whole rolled oats, never microwavable ones!
2. In a large mixing bowl, beat the eggs. Add the apple sauce, maple syrup and vanilla extract and mix well.
3. Add the oat flour, coconut flour and baking powder to the bowl and fold it all together.
4. Fold in the chopped rhubarb and grated ginger.
5. Grease a muffin tray or line with muffin cases. Fill the cases with mixture. I got about 9 muffins from this recipe. They will rise a little so fill about 3/4 of the way. Bake for 25 minutes or so.
6. They are ready to come out when golden on top and springy to the touch. Cool in the tray for 5 minutes and then transfer to a wire rack to finish cooling.
If you’re looking for more great recipes to use up your rhubarb, here are five great ones I’ve come across recently:
Five Delicious Rhubarb Recipes
1. A delicious breakfast idea from Gluten Free Rosie.
2. My favourite cocktail gets a new twist with Rhubarb. The Rhubarb Mojito from Evermine Blog.
3. A nice take on a savoury rhubarb dish – Rhubarb with Lentils! At Scissors and Spice.
4. Truly delicious looking Strawberry and Rhubarb Crisp Bars from Smitten Kitchen.
5. From Delia – A Rhubarb and Orange Meringue Pie