Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, melted and cooled. 2 large eggs. 1 tsp vanilla extract. 1/2 cup plain Greek yogurt. 1 1/2 cups diced rhubarb. 1/2 cup gluten-free granola. 1/4 cup chopped nuts optional. 1/4 cup milk dairy or non-dairy.
Instructions: Warm up the oven to 350F 175C and put paper liners in a muffin tin. Gather the gluten-free flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Use a whisk to mix the ingredients together. Put the melted butter, eggs, and vanilla extract in a different bowl and mix them together well. Mix the wet and dry ingredients together until they are just mixed. Add the Greek yogurt, rhubarb dice, gluten-free granola, and nuts, if using. If using, chop the nuts. To get the batter to the right consistency, add 1/4 cup of milk if it's too thick. Fill each muffin cup about two thirds of the way to the top with muffin batter. After the oven is hot, bake the muffins for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. After taking the muffins out of the oven, let them cool for 5 minutes in the muffin tin before moving them to a wire rack to cool all the way through. Your gluten-free rhubarb granola muffins are ready to eat once they are cool.
