Gluten-Free & Dairy-Free Rhubarb Ginger Lemon Muffins
These Rhubarb Ginger Lemon Muffins are the perfect balance of tart and sweet and a delicious addition to a spring brunch! Plus, they’re gluten-free and dairy-free!
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I am so happy that spring is here and that my favorite spring fruits and vegetables are making their way into supermarkets near me. The strawberries are finally flavorful, the asparagus are crisp and bright green as they should be, radishes can be found in bunches with their greens attached, and fresh rhubarb is available to make rhubarb ginger lemon muffins with!
What is Rhubarb?
Rhubarb is one of those vegetables (yes, it’s a veggie, not a fruit) that people don’t have a clue how to use. When it is consumed, it’s often only in the form of pie or crumbles when paired with strawberries. It can be intimidating to buy a veggie that you’re not familiar with, but that’s also part of the fun of cooking. At least for me it is – my mind is always churning with new recipe ideas, some of which pan out (like my Southwestern Cauliflower Rice Casserole) and some don’t (which you likely won’t see here!).
I’ve experimented with rhubarb before with some great success – just try my Strawberry Rhubarb Mimosas and you’ll see for yourself! But I want to do more with this veggie that’s only available for three months of the year (April through June). On the savory side, I’m looking forward to making Cotter Crunch’s Crispy Rhubarb Lemon Chicken Bake and I’ve seen recipes for roasted rhubarb, which I can’t wait to try too.
Taking Rhubarb Beyond Pies
As you know, there’s no shortage of sweet rhubarb recipes, but I had never used rhubarb in muffins before so I decided to go that route for my next rhubarb experiment. These Rhubarb Ginger Lemon Muffins are one of those recipe ideas that’s been churning around in my head when I started to think about spring, and one day while driving my girls to school I decided it was time to turn the idea into reality. And boy am I glad I did – and I think you will be too!
Rhubarb is a tart vegetable, which is why it is often paired with something sweet, but it also has citrus notes and goes really well with lemon and ginger. I love my desserts, but I don’t like overly sweet muffins, especially if I want to have them at breakfast or brunch. These Rhubarb Ginger Lemon Muffins are just the right balance of sweet and tart, making them perfect for spring bridal or baby showers, Mother’s Day brunch, or to have on hand for quick on-the-go breakfasts (just pair with some protein like yogurt to balance it out).
Chickpea Flour in Muffins? It Works!
At first I was going to make these muffins with white whole wheat flour, my go-to flour for baked goods. But I’ve been having fun experimenting with other flour-like ingredients like almond flour, almond meal, and garbanzo bean (chickpea) flour, and was curious to try making these into a gluten-free muffin by using one of them.
I went with the garbanzo bean flour and was so pleasantly surprised with how they turned out. Using a bean-based flour makes these muffins a good source of protein and fiber – now you can definitely feel good about eating them for breakfast! (If you’re looking for more ways to use garbanzo bean flour, try my farinata recipe.)
I also wanted to keep the recipe dairy-free since a lot of people are looking for those kinds of recipes these days. Plus, since we keep kosher and don’t mix dairy and meat, this is a great treat to have at the end of a meat meal. I often use yogurt to reduce some of the fat and maintain moisture in baked goods, but this time I used natural unsweetened applesauce, which always does the trick.
Like most muffin recipes, these Rhubarb Ginger Lemon Muffins are quick and easy to make. In one bowl you mix your dry ingredients, in another your wet, and then you combine them. Lastly, you fold in the diced rhubarb and portion the batter into muffin tins. Bake for 20 to 25 minutes, cool for about 5, and you have a dozen slightly sweet, slightly tart, and totally delicious muffins ready to serve!
Want to make mini muffins? Use a tablespoon to portion 1-2 tablespoons of batter per mini muffin and bake for 15-20 minutes. Check for doneness by seeing if a toothpick comes out clean.
Serving Up Rhubarb Ginger Lemon Muffins
You can easily enjoy these muffins as they are without any toppings, but who doesn’t love a sprinkling of powdered sugar?! That dusting also makes them look extra pretty. You can also make a lemon icing by combining powdered sugar and lemon juice (like the icing on these Lemon Poppy Seed Thumbprint Cookies), which can be drizzled on top before serving.
However you decide to top them (or not), I hope you enjoy them as much as my family and friends did. And more importantly, I hope they inspire you to cook with something new in the kitchen!
Rhubarb Ginger Lemon Muffins
Rhubarb, lemon zest and juice, and grated ginger add zing to these deliciously tart and sweet muffins perfect for spring bridal and baby showers, Mother's Day, or any brunch. Made with garbanzo bean (chickpea) flour and unsweetened applesauce, these muffins are also gluten-free, dairy-free, and a good source of protein and fiber.
Gluten-Free, Dairy-Free, Nut-Free, Vegetarian, Kosher
- 2 cups garbanzo bean (chickpea) flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup canola oil
- 1/2 cup natural unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from ~1 large lemon)
- 2 tablespoons lemon juice
- 1 teaspoon freshly grated ginger
- 1 1/2 cups diced rhubarb (~2 large stalks)
- Powdered sugar (optional)
- Preheat oven to 375° F. Line a 12-cup muffin tin with liners or spray with cooking spray.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together eggs, oil, applesauce, vanilla, lemon zest, lemon juice, and ginger.
- Add wet ingredients to dry ingredients and stir until just combined, being careful not to over-mix. Fold in rhubarb.
- Scoop 1/3 cup of batter into each muffin cup. Bake for 20 to 25 minutes, until golden brown on top and a toothpick inserted into the center of muffins comes out clean.
- Remove from the oven and let cool for 5 minutes before transferring to a wire rack to finish cooling. Serve sprinkled with powdered sugar, if desired.
Store in an airtight container lined with paper towels on the bottom and top for 2 to 3 days.
To make mini muffins, scoop 1-2 tablespoons of batter into each mini muffin cup in a 24-cup muffin tin. Bake for 15-20 minutes, checking for doneness with a toothpick as you would for full size muffins
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Nutrition Information:Yield: 12 Serving Size: 12 Servings
Amount Per Serving: Calories: 229Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 290mgCarbohydrates: 31gFiber: 3gSugar: 23gProtein: 4g
Nutrition information was calculated by Nutritionix. It may not be 100% accurate.
Have you cooked with rhubarb yet?
If so, what’s your favorite rhubarb recipe?
Share with me in the comments below.
I love rhubarb! I will be making this recipe once I pick up rhubarb at my next grocery visit 🙂
Woohoo! Can’t wait for you to try them!
I am 1000% on board with this recipe!! You made these with chickpea flour, so I’m totally in love. DEFINITELY going to make this with the frozen ‘barb I have at home!
I’m so happy to hear that! I hope you enjoy them as much as we do!
I never know what to do with rhubarb (besides strawberry pie of course)! This is just perfect because I spotted some at the store the other day and have been wanting to make something with it.
Yay, so glad to hear that and can’t wait for you to try the recipe. LMK how it comes out!
I’m definitely going to save this so I can whip these up when I get my CSA! Rhubarb is one of my favourites.
So much fun being part of a CSA. I used to be in one and it was cool to try new veggies I wasn’t familiar with. I hope you enjoy this recipe when your rhubarb arrives!
So happy that it’s rhubarb season! Love that you used bean flour in here. Looks great!
Me too!! Thanks – I was so excited that it came out so well using it!
I really appreciate this recipe!! My husband just went dairy free and that whole world is new to me! This recipe will work wonders!
I’m so glad that this recipe will help you with that change. I could never give up dairy and am so grateful i don’t have to, but these days so many people are dairy free and gluten free that I wanted this to be enjoyed by as many people as possible!
You’ve appealed to my girls yet again! They love Rhubarb (one actually included it in her opinion-piece on favorite pies). Thanks for sharing such tasty recipes I can enjoy with my girls!!
Oh yay, that makes me so happy to hear! My girls loved these muffins. Hope you have fun making them and enjoying them with the girls!
These look so yummy! I just love rhubarb. I really need to plant some.
Thanks Kerri! Hope you give them a try soon, before rhubarb season ends!
I love rhubarb and wish my family shared the same love. My youngest likes it but only in certain things. Mine should be ready to pick from the garden soon and I might have to make a half batch for myself or to share with my dad.
So much fun you have your own rhubarb to pick Sarah. What a shame your family doesn’t like it as much as you do though. I’d love to know if your youngest likes these muffins. If not, definitely share some with your dad. I also think they’ll freeze pretty well – I put some in the freezer when I made a second batch last week – will see how they are when I go to eat them!
I know the powered sugar is optional but I feel like it makes these muffins!
Of course! Powdered sugar makes everything better 😉
These look so light, fluffy and delicious!
They’re definitely light and delicious. Not the fluffiest b/c garbanzo bean flour is a little more dense, but still delicious!
Yes I saw these on your Instagram and not only do I love the muffin idea but that powdered sugar on top is everything 🙂
Thanks Maria! Nothing better to top a muffin than powdered sugar. Well, maybe frosting, but they’re neck and neck!
I could seriously go for one of these right now! Love that sprinkling of powdered sugar on top! Perfection!
Thanks Taylor! They’re pretty quick to make – go whip up a batch 😉
I’ve never cooked with rhubarb! I’m going to have to get on board with these yummy muffins.
I think a lot of people are afraid to cook with rhubarb – they don’t know what to do with it! Hope you give these yummy muffins a try 🙂
These look fantastic! Looking forward to getting some rhubarb 🙂
Thanks so much Abbie! Can’t wait to hear how you like them!
I’m a huge fan of tart flavors, so I love rhubarb! These muffins are right up my alley! Gotta try them!
I hope you like them Jenn!
Yum! Rhubarb in a muffin sounds amazing! I’m in love with all the spring recipes popping out again. I heart spring.
Thanks Kristina! I’m loving all the spring recipes too!
What a delightful muffin flavor and I love that they aren’t too high in sugar.
Thanks so much Alisa! I’m not a big fan of overly sweet muffins and treats, so I always try to keep the amount lower while still delicious!
I can’t wait to pick up some chickpea flour from the store!! You know I’m new to the GF & DF thing, so I’m really excited to make these!!
And I can’t wait for you to make them Emily! So happy it’s a recipe that fits with your new dietary changes!
I never use rhubarb for anything! These sound like a tasty way to give it a shot (I love it when other people use it lol)
You have to try it! I’m actually making another recipe with it today!
I’ve only ever made wine with rhubarb! But I know my kids would love these!
wine with rhubarb?! That’s a new one for me. I’m intrigued!!
Okay these made me so hungry! They look divine!!
Thanks Daniela! Hope you make a batch soon!
I pinned these earlier and had to stop back! So pretty and healthy!
Thanks Melissa. Hope you get a chance to make them soon!
These look yummy! The ginger and lemon sounds like a fun tasty twist. 🙂
Thanks Julia! It’s a delicious flavor combination I hope you will try!
I’ve never had rhubarb before so I would have no idea what to expect in terms of flavor – but I do love me some ginger!!
Say what?! GiGi that is crazy! You must make these asap so you can try rhubarb!!
I have a bunch of baking supplies I’ve been meaning to use up! These muffins look delicious! *-*
Well how perfect is that! Hope you get to make them soon!
These sound delicious! Love the flavor combo of the lemon and the rhubarb!
Thanks Mikki – it’s a really nice flavor combination.
I’m so excited for all the spring and early summer fruits! Have to add this one to the list of recipes to make soon. 🙂
Can’t wait for you to try it Emily — as soon as spring actually arrives 😉
Such a delicious idea for rhubarb! The addition of fresh ginger sounds perfect!
Thanks so much Kathryn. Hope you get a chance to make a batch!
The muffins looks delicious Jessica. And gluten free too. Sweet!
Thanks Jill! I’m so glad I tried making them with the chickpea flour to keep them gluten-free. It worked so well! Hope you enjoy!