Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 4

½ cup finely ground almonds
¼ cup brown rice flour
½ cup buckwheat flour
1/8 cup unrefined raw sugar
2 tbsp. arrowroot flour
1 tbsp. linseed meal
2 tbsp. crystallized ginger, finely chopped
½ tsp. ground ginger
½ tsp. ground cinnamon
2 tsp. gluten-free baking powder
A pinch of fine sea salt
1 small apple, peeled and finely diced

1 cup finely chopped rhubarb
1/3 cup almond/ rice milk
1 large egg
¼ cup extra virgin olive oil
1 tsp. pure vanilla extract


  1. Set your oven to 350Fgrease an eight-cup muffin tin and line with paper cases.
  2. Combine the almond four, linseed meal, ginger and sugar in a mixing bowl. Sieve this mixture over the other flours, spices and baking powder and use a whisk to combine well.
  3. Stir in the apple and rhubarb in the flour mixture until evenly coated.
  4. In a separate bowl, whisk the milk, vanilla, and egg then pour it into the dry mixture. Stir until just combined – don’t overwork the batter as this can yield very tough muffins.
  5. Scoop the mixture into the arrange muffin tin and top with a few slices of rhubarb. Bake for at least 25 minutes, till they start turning golden or when an inserted toothpick emerges clean.
  6. Take off from the oven and let sit for at least 5 minutes before transferring the muffins to a wire rack for further cooling.
  7. Serve warm with a glass of squeezed juice.
  8. Enjoy!

Calories: 325 kcal
Protein: 6.32 g
Fat: 9.82 g
Carbohydrates: 55.71 g