Soft, moist, and bursting with sweet-tart flavor, these rhubarb almond flour muffins are the perfect gluten-free treat. Made with wholesome ingredients like almond flour, coconut sugar, and maple syrup, they come together in just one bowl with no mixer required.
Whether you’re baking for breakfast, snacks, or meal prep, these muffins are light, tender, and incredibly satisfying.
Mary Berry Rhubarb Almond Flour Muffins Recipe (Gluten-Free & Easy)
Course: SnackCuisine: British12
servings15
minutes25
minutes150
kcalIngredients
1 ½ cups (180g) almond flour
1 cup (120g) oat flour
2/3 cup (100g) coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs
1/4 cup maple syrup
1/4 cup milk (dairy or dairy-free)
1/4 cup + 1 tablespoon sunflower oil (or almond oil)
1 ½ teaspoons vanilla extract
1 cup finely chopped rhubarb
1 extra rhubarb stalk (optional, for topping)
1/4 cup chopped almonds (optional)
Directions
- Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together almond flour, oat flour, coconut sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk eggs, maple syrup, milk, oil, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
- Gently fold in chopped rhubarb.
- Divide batter evenly between muffin cups, filling almost to the top.
- Decorate with rhubarb pieces and sprinkle chopped almonds on top.
- Bake for 24–26 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Why You’ll Love This Recipe
- Naturally gluten-free
- Ready in under 40 minutes
- Made in one bowl, no mixer needed
- Perfect balance of sweet and tart
- Freezer-friendly and great for meal prep
What Do Rhubarb Muffins Taste Like?
Rhubarb adds a bright, tangy flavor that softens as it bakes. Combined with coconut sugar and maple syrup, these muffins have a perfectly balanced sweetness with a subtle tart bite in every mouthful.
Ingredients You’ll Need
- Almond flour
- Oat flour
- Coconut sugar
- Baking powder
- Baking soda
- Sea salt
- Eggs
- Maple syrup
- Milk (dairy or dairy-free)
- Sunflower oil or almond oil
- Vanilla extract
- Fresh rhubarb
- Chopped almonds (optional topping)
Tips for the Best Muffins
- Use finely ground almond flour for a soft texture
- Don’t overmix the batter—just combine until smooth
- Coat rhubarb lightly in flour to prevent sinking
- Let muffins cool completely to set their structure
How to Store & Freeze
To store:
Keep muffins in an airtight container in the fridge for up to 4 days. Add a paper towel to absorb moisture.
To freeze:
Freeze in a sealed container for up to 2 months. Thaw at room temperature before serving.
Notes
- For best results, use weight measurements for flours
- You can halve the recipe to make 6 muffins
- Muffins are naturally moist due to almond flour
- Works well with dairy-free milk for a fully dairy-free option
Serving Ideas
- Enjoy warm with butter
- Pair with yogurt for breakfast
- Serve as a snack with coffee or tea
FAQ
Can I make these rhubarb muffins dairy-free?
Yes! Simply use a dairy-free milk like almond, oat, or coconut milk. The recipe already uses oil instead of butter, so it’s easy to adapt.
What does rhubarb taste like in muffins?
Rhubarb has a naturally tart flavor that becomes softer and slightly sweet when baked. It balances perfectly with the coconut sugar and maple syrup.
Can I substitute almond flour in this recipe?
Almond flour is key to the texture, so it’s not recommended to substitute it directly. However, you can experiment with other nut flours if needed.
How do I store rhubarb almond flour muffins?
Store them in an airtight container in the refrigerator for up to 4 days. Place a paper towel inside to absorb excess moisture and keep them fresh.
Can I freeze these muffins?
Yes! These muffins freeze very well. Store them in a freezer-safe container for up to 2 months and thaw at room temperature when ready to eat.
Can I halve the recipe?
Absolutely. Halving the recipe works perfectly and will yield about 6 muffins.
Why are my muffins too moist?
Almond flour creates a naturally moist texture. If they seem too wet, ensure they are fully baked and cooled completely before storing.
Other Similar Recipes:
- Mary Berry Strawberry Rhubarb Jam Recipe
- Mary Berry Gluten-Free Rhubarb Crisp Recipe
- Mary Berry Lemon Rhubarb Sourdough Discard Cake Recipe