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Deli-style Gluten-free Rhubarb Granola Muffins

Deli-style Gluten-Free Rhubarb Granola Muffins

Tangy rhubarb purée joins granola, spices, orange juice, and Greek yogurt to make these deli-style gluten-free Rhubarb Granola Muffins

Course Snack
Cuisine American
Servings 12
My Island Bistro Kitchen My Island Bistro Kitchen


  • oz rhubarb, chopped into ½ inch pieces
  • tbsp orange juice
  • 1 cup one-to-one gluten-free flour
  • 2 tbsp potato starch
  • ¼ cup gluten-free oat flour
  • ¼ cup almond flour
  • ¼ cup coconut flour
  • ¾ tsp xanthan gum
  • ¼ cup gluten-free quick oats
  • tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • tbsp ground chia seeds
  • tsp cinnamon
  • ¼ tsp cloves
  • ½ tsp nutmeg
  • 1/8 tsp ginger
  • ¼ tsp allspice
  • 2 tsp finely grated orange rind
  • 2/3 cup granola (recipe link below)
  • 2/3 cup light brown sugar, lightly packed
  • 2 extra-large eggs, room temperature, lightly beaten
  • ¼ cup coconut oil, melted and cooled
  • tsp vanilla
  • tbsp orange juice
  • ½ cup whole milk
  • 2 tbsp pure maple syrup
  • 1/3 cup cooled rhubarb purée
  • 2 tbsp Greek style coconut yogurt or sour cream
  • tsp rose water optional


  1. In small sauce pan, combine the rhubarb and orange juice. Cook over medium-low heat until rhubarb is softened. Cool slightly then, using the back of a large spoon, mash up the rhubarb or, alternatively, use a handheld immersion blender to purée the rhubarb. Set aside to cool completely.
  2. Preheat oven to 450°F.
  3. Prepare 12 muffin cups (each ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.
  4. Combine flours, xanthan gum, quick oats, baking powder, soda, salt, ground chia seeds, spices, and grated orange rind together in a large bowl. Whisk ingredients well to combine. Stir in granola. Make a well in the center of the dry ingredients. Set aside.

  5. In separate medium-sized bowl or large measuring cup, whisk together the brown sugar, eggs, coconut oil, vanilla, orange juice, milk, maple syrup, Greek yogurt or sour cream, and rose water (if using). Whisk ingredients well. Stir in cooled rhubarb purée.
  6. Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix.
  7. Spoon batter into prepared muffin cups, filling almost to the rim of each cup. Transfer to pre-heated oven and immediately reduce oven temperature to 400°F. Bake for 20-22 minutes, or until muffins are just firm to the touch and a cake tester inserted into center of a muffin comes out clean. Do not overbake or muffins will be dry. Remove from oven and let muffins rest in pans for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely. Muffins freeze well.

Recipe Notes

Link to granola recipe: http://myislandbistrokitchen.com/2016/03/08/the-bistros-great-nut-free-granola/