Banchory Chiropractic Clinic

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Anti-inflammatory Rhubarb, Apple and Ginger Muffins

Ginger is well known for its many benefits to your health. The spice not only creates delicious recipes but also has anti-inflammatory properties to help ease joint pain. On top of this it is great for combating nausea, making it a friend to anyone suffering from motion or morning sickness. These muffins are easy to transport making them useful as an on-the-go breakfast or a daytime snack. The recipe has the added benefits of being both gluten and dairy free.

This recipe makes 8 muffins and takes around an hour to complete. The muffins can be stored in an airtight container for 2-3 days or frozen in zip-lock bags for longer.



55g almond meal (ground almonds)
50g unrefined raw sugar
2 tablespoons finely chopped crystallised ginger
1 tablespoon ground linseed meal
105g buckwheat flour
2 tablespoons cornflour or true arrowroot
2 teaspoons gluten-free baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
a good pinch fine sea salt

1 cup finely sliced rhubarb
1 small apple, peeled, cored and finely diced

95ml rice or almond milk
60ml olive oil or melted coconut oil
1 large free-range egg
1 teaspoon vanilla extract


  1. Preheat oven to 180C. Grease or line eight 80ml cup capacity muffin tins with paper cases.
  2. Place almond meal, sugar, ginger and linseed meal into a medium bowl. Sieve over flour, baking powder and spices, then whisk to combine evenly.
  3. Stir in rhubarb and apple to coat in the flour mixture.
  4. In another smaller bowl whisk milk, oil, egg and vanilla before pouring into the dry mixture and stirring until just combined.
  5. Evenly divide batter between tins/paper cases (scatter with a few slices of rhubarb if desired) and bake for 20-25 minutes or until risen, golden around the edges and when a skewer is inserted into the centre it comes out clean. Remove from the oven and set aside for 5 minutes before transferring to a wire rack to cool further.




Felicity Rogers

Felicity graduated from the Welsh Institute of Chiropractic in 2007 upon completion of a BSC degree in Chiropractic and has been working as a Chiropractor in the UK for over 7 years.

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