These Gluten-Free Rhubarb Muffins use wholesome, gluten-free ingredients for a perfect balance of flavor and texture. Here’s what you need and why each one matters:

• Finely Blanched Almond Flour (1½ cups, 180 grams): Provides a moist, nutty base; blanched ensures a smooth texture.
• Oat Flour (1 cup, 120 grams): Adds structure and a hearty, gluten-free grain flavor; use certified gluten-free.
• Coconut Sugar (⅔ cup, 100 grams): Sweetens with a mild caramel flavor, lower glycemic than white sugar.
• Baking Powder (1 teaspoon): Helps muffins rise and stay light.
• Baking Soda (½ teaspoon): Works with acidic ingredients (maple syrup, milk) for lift and tenderness.
• Sea Salt (½ teaspoon): Enhances flavors and balances sweetness.
• Large Eggs (2): Bind the batter, add richness, and contribute to structure.
• Maple Syrup (¼ cup): Adds natural sweetness and moisture with a subtle maple flavor.
• Milk (¼ cup, 2% or whole): Provides moisture and tenderness; higher fat content enhances flavor.
• Sunflower or Roasted Almond Oil (¼ cup + 1 tablespoon): Keeps muffins moist; almond oil amplifies nutty notes.
• Vanilla Extract (1½ teaspoons): Adds warmth and depth to the flavor profile.
• Finely Chopped Rhubarb (1 cup, 100 grams, + 1 extra stalk for decoration): Brings tart, juicy bursts; extra stalk creates a decorative top.
• Chopped Raw Almonds (¼ cup): Adds crunch and nutty flavor to the topping.

Substitutions and Variations

• Almond Flour: Swap for hazelnut flour (same weight) for a different nutty flavor; avoid coconut flour (too absorbent).
• Oat Flour: Replace with sorghum flour or rice flour (120 grams); ensure gluten-free certification.
• Coconut Sugar: Use brown sugar or granulated sugar (same weight); brown sugar adds more molasses flavor.
• Baking Powder/Soda: Ensure fresh; no direct substitute without altering texture.
• Eggs: Use flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, let sit 5 minutes) for vegan, but muffins may be denser.
• Maple Syrup: Substitute with honey or agave nectar; honey is slightly sweeter.
• Milk: Use plant-based milk (e.g., almond, oat) for dairy-free; unsweetened ensures balanced sweetness.
• Oil: Swap for avocado oil, melted coconut oil, or melted butter (not dairy-free); coconut oil may solidify when cold.
• Vanilla Extract: Omit or use ½ teaspoon almond extract for a nuttier flavor.
• Rhubarb: Use frozen rhubarb (thawed, drained, patted dry) or replace ½ cup with chopped strawberries (reduce maple syrup by 1 tablespoon).
• Almonds: Swap for pecans, walnuts, or sunflower seeds; omit for nut-free (add 2 tablespoons oats to topping).
• Add-Ins: Mix in ¼ cup dried cranberries or white chocolate chips for sweetness; add ½ teaspoon cinnamon for warmth.

Pro Tip: Weigh ingredients (e.g., 180 grams almond flour, 100 grams rhubarb) for precision, as gluten-free baking benefits from accuracy. Use certified gluten-free oat flour to avoid cross-contamination; chop rhubarb finely for even distribution.

Essential Equipment

• 12-Cup Muffin Pan: For baking standard-sized muffins.
• Muffin Liners: Prevent sticking and ease cleanup; paper or silicone work well.
• Large and Medium Bowls: For mixing dry and wet ingredients.
• Whisk: To blend wet ingredients smoothly.
• Spatula: For folding rhubarb and scraping batter.
• Large Cookie Scoop: For evenly portioning batter into liners.
• Wire Rack: For cooling muffins to prevent sogginess.
• Toothpick: To test doneness.

Pro Tip: Use a cookie scoop (about 3 tablespoons) for uniform muffins; lightly grease liners if using paper to ensure easy release.