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 Dairy Free
Gluten Free Gluten Free


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:


  • 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-purposeā€”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!


  • 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.

This Recipe Can Be Made With:

Veggie Bullet
Veggie Bullet

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