Chia Rhubarb Ginger Muffin Tops

Rhubarb is one of my favorite fruits  vegetables. Yes, it is officially a vegetable, but  I still think of it as a fruit.  I've been looking for it for the past month, but it seems later than I remember this year. Anyhow - I found some this week and so had to make something with it!


I made some chia rhubarb and ginger muffin tops.  Gluten free, dairy free, refined sugar free.  The chia seeds add some great omega-3 fats to the muffin too.  You'll be seeing more chia, flax and hemp recipes and posts here, as my Food as Medicine classes next week are all about essential fatty acids.



I made these gluten free, using a GF oat flour, but you could easily substitute for a whole grain flour with gluten, such as spelt or wheat or.....  They will probably rise a little more with a flour with gluten too, so if you try them, send me a photo.

Here is the recipe: Chia Rhubarb Ginger Muffin Tops

Ingredients:
3 tbsp chia seeds
1/4 cup water
1 1/2 cups GF oat flour (or whole grain flour)
1/2 cup GF rolled oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 cup coconut nectar
2 tbsp coconut oil
1/2 cup orange juice
1 tsp vanilla extract
1 1/4 cup finely chopped rhubarb (approx 2 - 3 stalks)
1/3 cup raisins (or other dried fruit)
Optional - seeds or nuts or oats to sprinkle for topping



  1. Mix the chia seeds with the water in a jug and set aside while you prepare all the other ingredients
  2. Preheat oven to 350F. Line a muffin tin with liners or spray with coconut oil spray
  3. In a large mixing bowl, combine the flour, oats, baking powder, baking soda and spices and mix.
  4. In a smaller separate bowl, combine the oil, coconut nectar, orange juice and vanilla extract.  Add the thickened chia seed mix and whisk until smooth.
  5. Add the wet ingredients to the dry ingredients and stir until just combined. Add the rhubarb and raisins and stir thoroughly.
  6. Spoon the batter into 12 muffin cups. If using, sprinkle the topping on each muffin. Bake for 25 - 30 minutes until springy to the touch.  Cool.



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