Posted on

Summer-Inspired Gluten-Free Strawberry Rhubarb Muffins

Gluten Free Strawberry Rhubarb Muffins

Before having children, my husband and I lived in a neighborhood called Park Hill in Denver.  Our house was built in 1942, and rhubarb was planted in the back yard.  We’ve since planted rhubarb at our newer home in a suburb of Denver to remind us of our first home together.  The first growths signal spring, and then I know it’s summertime when the plant has taken over it’s entire corner of the yard.

Why Eat Rhubarb?

Before living at our house in Park Hill, I had never tried rhubarb.  And, even then, I had to learn what to do with it (I wasn’t even sure what the strange plant was at first).  I was curious to find out about the nutritional benefits of this vegetable, and it turns out it is good for you!  The most prominent nutritional benefits include being high in fiber (aids in digestion and weight loss), low in calories, high in vitamin K (important for neural health), and contains several different types of antioxidants (fight off harmful free radicals).

A New Way to Enjoy Rhubarb

This week, my kids and I harvested some rhubarb and wanted to try out a new way to use it.  I’ve made strawberry-rhubarb pies, but these are usually for a special occasion since we limit our sweets most of the time.  I found a recipe for Strawberry Rhubarb Muffins, and decided to modify it a bit.  Here’s the recipe as I modified it…these are super yummy, y’all!

Gluten-Free Strawberry Rhubarb Muffins

Gluten Free Strawberry Rhubarb Muffins

(makes 18 muffins)

1/2 cup butter (you could try using the same coconut oil instead)

3/4 cup coconut sugar (you can use brown sugar if needed)

1 egg

1 tsp vanilla extract

2 1/2 cups gluten free all purpose flour (I used Cup 4 Cup)

1/4 cup flaxseed meal

1 tbs baking powder

1/2 tsp baking soda

1 tsp cinnamon

1 cup buttermilk (or 1 cup milk + 1 tbs vinegar)

1 cup chopped fresh strawberries

3/4 cup diced rhubarb

Cooking Instructions:

  1. Preheat oven to 375.
  2. Line muffin tins with muffin cups.
  3. In a large bowl, beat the butter and brown sugar until light.
  4. Add egg or egg substitute and vanilla.  Mix until incorporated.
  5. In a separate bowl, mix together the dry ingredients.
  6. Stir in the dry ingredients and buttermilk, alternating small amounts until all is combined.
  7. Stir in chopped strawberries and rhubarb.
  8. Fill muffin cups 2/3-3/4 full.  Place in oven and bake for 20-25 minutes or until a toothpick comes out clean.

(recipe adapted from Gluten Free Strawberry Rhubarb Muffins: www.gfjules.com)

Tips for Enjoying as Part of a Healthy Diet

The fiber in these muffins help your body metabolize the sugar at a slower rate, so they are a good choice for breakfast or a pre-workout snack.  Add some protein from hard-boiled eggs for a breakfast on-the-go, or serve with some Greek yogurt (or your favorite non-dairy yogurt) for an afternoon pick-me-up.  I also enjoyed one as an evening treat instead of a dessert with higher sugar, calories, or fat.

When you try these, let me know how you enjoyed yours!

Leave a Reply

Your email address will not be published. Required fields are marked *