Gluten-Free Rhubarb Apple Ginger Muffins

apple rhubarb muffin recipe

From the moment the alarm goes off, we are on the clock without a moment to spare. Something as simple as a misplaced homework assignment can tip the scales and change the game. And these are the reasons why we should make grab-and-go breakfasts in advance. Make something you love and won’t really mind eating throughout the week. These gluten-free and fruity muffins with a zing are the perfect grab-and-go breakfast! They’re something to look forward to with your coffee during your weekday commute, even as the week comes to an end.

Dairy Free Gluten Free

Ingredients

Nutrition Facts

Recipe: Gluten-Free Rhubarb Apple Ginger Muffins
Servings in this Recipe: 12

Nutrition Facts Per Serving

Calories 102.3

% Daily Value*

Total fat 3.8 g 5.8%

Saturated Fat 1.2 g 6.0%

Trans Fat 0.0 g 0.0%

Cholesterol 15.5 mg 5.2%

Sodium 65.2 mg 2.7%

Total Carbs 15.6 g 5.2%

Dietary Fiber 3.6 g 14.3%

Sugars 8.8 g 0.0%

Alcohol 0.1 g 0.0%

Protein 2.7 g

Vitamin A 1.3%
Vitamin C 5.4%
Calcium 7.5%
Iron 2.4%
Vitamin D 0.9%
Vitamin E 6.2%
Vitamin K 5.2%
Thiamin 0.7%
Riboflavin 1.9%
Niacin 0.4%
Vitamin B-6 1.1%
Folate 1.1%
Vitamin B-12 0.6%
Panto. acid 1.0%
Phosphorus 7.0%
Magnesium 4.3%
Zinc 0.7%
Selenium 2.1%
Copper 0.8%
Manganese 3.1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Directions

  • Preheat oven to 350.
  • Using the Veggie Bullet slicing attachment, slice the trimmed rhubarb and cored apple. Place into a large bowl and sift almond meal and coconut flour right into the bowl. (Always sift all flours that are not all-purpose—it aerates the flour so it is not as dense.)
  • Next, add arrowroot powder, baking powder, cinnamon, and sea salt to the bowl. (*If you are using sugar, add it now. If you are using honey, wait for the next step.)
  • Stir dry ingredients together until thoroughly blended.
  • Now, taking the Veggie Bullet blender, add ginger, almond milk, *honey, egg, vanilla, and orange or lemon juice.
  • Blend until ginger is finely chopped and the mixture is smooth.
  • Pour this mixture into the bowl with the fruit and dry ingredients and stir until everything is evenly distributed and blended.
  • Spoon into sprayed or lined muffin pan, filling each cup about 2/3 full.
  • Bake for 20-25 minutes or until toothpick comes out clean.
  • Allow to cool, and enjoy!

Notes

  • Enjoy one of these right out of the oven with a little bit of lemon curd or ghee, and store the rest in a container in the fridge for up to a week!
  • Don't have a Veggie Bullet? Use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, and a knife and cutting board to slice. Just expect to add additional prep time and use more counter space.

Foods in this Recipe

This Recipe Can Be Made With:

Veggie Bullet
Veggie Bullet




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