While rhubarb can be available throughout the warmer months here in Canada, it’s the first pick that signals the official arrival of spring food in the garden. Nicely coinciding during this time are the abundance of lemons; the last lemon pickings of the season from southern areas of the USA are available in grocery stores or maybe from your own backyard! Plenty of lemons + great supply of rhubarb = these gluten-free muffins with just a hint of sweetness from local honey. I also added some local eggs, ground local flax seed and local yogurt to shine the spotlight on local farmers and producers, and provide even more nutrition.
If you like the combination of honey, lemon, and rhubarb, consider making this recipe before the season is over though you could make them using frozen rhubarb to eat any time. And yes, we can find lemons in our grocery stores any time of the year as well but best to enjoy when in season!
Gluten-free Honey Lemon Rhubarb Muffins
With just a hint of sweetness from honey, each muffin offers rhubarb treasures with subtle lemon flavour. Perfect for a to-go snack or as a side on a breakfast tray.
- 1 1/2 cups oat flour
- 1/2 cup coconut flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt Himalayan or mineral, preferred
- 2 eggs beaten
- 1 3/4 cups yogurt plain, Greek or natural
- 1 lemon zested, squeezed
- 1/3 cup liquid honey
- 1 cup rhubarb heaping, fresh or thawed from frozen, diced
Preheat oven to 400F.
Mix Dry ingredients together. Set aside.
Beat eggs. Add rest of Wet ingredients and slightly beat together.
Pour Wet ingredients into Dry and fold together.
Fold in rhubarb pieces into the batter.
In paper-lined muffin cups, add batter 3/4 full to top in each cup.
Optional: top each muffin cup with a couple rhubarb pieces and more lemon zest.
Bake in oven for 18 to 20 minutes until toothpick tests done.