Delicious, whole-grain, Rhubarb Muffins with lemon, cardamom and vanilla, sweetened with maple syrup. An easy, one-bowl recipe that is vegan adaptable and can be made GF.
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Breakfast got a whole lot easier this week with these whole-grain Rhubarb Muffins – so delicious, easy and healthy! Perfect for breakfast on the go! Made with whole grain flour, oats and only maple syrup to sweeten!
But what I love most about these Rhubarb Muffins is how easy they are to make (10-15 minutes of hands-on time, and made in one bowl) and how adaptable the recipe is. They can be made vegan, or they can be made gluten-free! Give them a whirl and see for yourself!
The only sugar in the recipe is for the sprinkling on top, which is optional. Maple syrup is used here to balance out the tartness of the rhubarb. I’ve also cut down the fat in the muffin and made them with olive oil… so perfect!
Rhubarb Muffin Ingredients Notes
- Nuts: The first batch of Rhubarb Muffins, I made nut-free, and the second batch I added almonds. Brian liked the crunch of the almonds better. I liked them both. Toasted walnuts or pecans or even hazelnuts would taste good too.
- Flour: Today I used spelt flour – an ancient strain of wheat. It’s high in protein and has a nutty, complex flavor that’s sweeter and lighter than whole wheat, which I REALLY like in muffins! I also enjoy the texture.But feel free to use whole wheat or even a gluten-free flour blend.
- Rhubarb: Remember only to use the stems of the rhubarb, the leaves can be toxic.
- Flavor enhancers: We use lemon, cardamom and vanilla here to really bring out rhubarb’s flavor!
See the recipe card for full details.
How to make Rhubarb Muffins
- It really could not be any easier. Whisk all the dry ingredients together in a large bowl, then add all the wet ingredients and whisk together to make a batter. It will quite thick.
- Spoon the batter into well-greased non-stick 12-cup, muffin tin. Sprinkle with almonds if you like, and bake!
- Enjoy your lovely Rhubarb muffins this week- I promise they will bring great joy!
I know you will love these! Let me know what you think in the comments below. 🙂
More recipes you may enjoy:
- Rhubarb Tart with Lemon, Cardamom & Vanilla
- Strawberry Rhubarb Cobbler with Orange and Ginger
- Rhubarb Jam with Chia Seeds
- Strawberry Rhubarb Crisp (vegan & gluten-free)
- Upside Down Rhubarb Cake (Gluten-free)
- Morning Glory Muffins
- Blueberry Muffins
Rhubarb Muffins
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Baked, muffins, breakfast
- Method: baked
- Cuisine: Northwest
Description
Delicious, whole-grain Rhubarb Muffins with lemon, cardamom, and vanilla, sweetened with maple syrup. Easy, healthy one-bowl recipe!
Ingredients
- 2 cups flour (AP, spelt, whole wheat or gluten free flour blend )
- 1/2 cup rolled oats
- 2 1/2 teaspoons baking powder (no lumps!)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1–2 tablespoon chia or flax seeds (optional)
- ——
- 1/3 cup olive oil, melted coconut oil or butter
- 3/4 cup maple syrup
- 1 large egg (see notes for vegan adaptable)
- 1 teaspoon vanilla
- 1/3 cup milk, soy milk or nut milk
- 2 teaspoons lemon zest
- 2 1/2 cups diced rhubarb, stems only, divided (cut into small 1/2 inch dice)
- 1/2 cup nuts (sliced almonds or try pecans or walnuts) optional
- course turbinado sugar, optional
Instructions
- Preheat oven to 350F
- In a medium bowl, add flour, oats, baking powder, baking soda, salt and spices. Mix Well.
- To the bowl add egg, oil (or melted coconut oil or butter) maple syrup, vanilla, milk and lemon zest. Give a good stir to combine. Add 2 cups rhubarb( reserving ½ cup for the top -see notes). Add half the sliced almonds (saving some for the top). Spoon the thick-ish batter into a very well greased , non stick muffin tin or line with muffin cups.
- Sprinkle the top with remaining almonds. Tuck in few of the reserved rhubarb into the batter of each muffin, colorful side up. Sprinkle with course sugar if you like.
- Bake 23-28 minutes, or until a skewer or small knife into the center of a center muffin comes out clean. Different flours may take longer.
- Using a knife, loosen the edges of the muffins to release. These will keep 3-4 days, covered or sealed, at room temp. Delicious for breakfast “on the go”, snack, or warmed up with cardamon ice cream for dessert!
Notes
Reserve ½ cup of the deepest red pieces of rhubarb for the top. For presentation purposes only. 😉
For vegan adaptable, set aside soy or nut milk in a small bowl and increase it to ⅔ cups total. Add 1 teaspoon apple cider vinegar and let curdle. Add to the dry ingredients along with the rest of the liquids.
Nutrition
- Serving Size: one muffin
- Calories: 243
- Sugar: 12.6 g
- Sodium: 66 mg
- Fat: 9.3 g
- Saturated Fat: 1.3 g
- Carbohydrates: 36.4 g
- Fiber: 2.5 g
- Protein: 4.6 g
- Cholesterol: 15.5 mg
These muffins are just delicious! I love the mix of the rhubarb, cardemom and lemon. I used spelt flour and melted coconut oil, with pecans as the nut. Thank you for this healthy and tasty recipe!
Nice Lynn, thanks for sharing your process!