Delicious, whole-grain Rhubarb Muffins with lemon, cardamom, and vanilla, sweetened with maple syrup. This an easy, one-bowl recipe that is vegan, adaptable, and can be made gluten-free.
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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!
Storing Rhubarb Muffins
Store in a sealed container at room temperature for 3-4 days, refrigerate for up to 7 days, or freeze for up to 3 months. Refresh in a toaster oven until warmed through.
Serving suggestions
Serve these Rhubarb Muffins with a warm, cozy cup of Delicious Authentic Masala Chai, or try our London Fog Latte!
I know you will love these! Let me know what you think in the comments below. 🙂
More recipes you may enjoy!
- Homemade Carrot Cake Recipe
- Apple Oat Muffins
- Strawberry Rhubarb Cobbler with Orange and Ginger
- Rhubarb Jam with Chia Seeds
- Upside Down Rhubarb Cake (Gluten-free)
- Morning Glory Muffins
- Blueberry Muffins
- Lemon Poppy Seed Cake
Rhubarb Muffins
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 12
- 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
I had some sad rhubarb forgotten in the back of the crisper drawer, that I soaked in cold water to revive. These muffins were the perfect motivation to start the morning and were delicious. I used AP/WW mixed and subbed in honey for some of the maple syrup. I also used buttermilk. Lovely!
Perfect Gina! Love that you adapted and saved the sad rhubarb!
Who knew healthy muffins could taste so delicious? I used coconut oil and pecans. The dough had so many lovely flavor notes.
Wonderful to hear! Thanks for taking time to leave a review. 🙂
Très bon muffins ! J’ai rajouté des pépites de chocolat miam miam à refaire merci ! Quantité 12 et le temps 24 minutes sont parfaits !
Glad you enjoyed this Didi!
I’m not a baker, but made these and loved them! Wanted to make more today, but am out of wholewheat flour. I do have wholemeal bread flour, could I use this, or would it spoil the recipe?
You can use wholemeal flour, no problem Julie! Glad you enjoyed the muffins!
My kids LOVED these! I’m always looking for naturally sweetened muffin recipes. I used fresh milled, hard red flour in the same amount as the recipe called for and salted butter for the fat. They were perfect. ❤️
Awesome to hear this Anne!
absolutely delicious! Send to a friend to try immediately
Thanks for this! Appreciate you taking time to leave us a review. 🙂
What’s the best way to to make these gluten free? Can I substitute almond flour?
Just getting the hang of gluten free as my grandson is needing gluten free.
Hi Robin, People have commented with success in using a gluten free flour blend. Bob’s Red Mill has a 1:1 gluten free mix you can substitute for the flour. Almond flour may take a little more experimentation often requiring a different ratio.
These were very easy to make and delicious. I didn’t have Cardamom so used apple pie spice instead. Used gluten free almond flour and used muffin cups. Made 12 which are a perfect size!
Very moist and definitely will make again!
Thank you for sharing this recipe
So glad you made these work for you Donna! Appreciate you sharing your process and reviewing!
forgot to rate it
Thank you!
hi Sylvia, do you think I could make these in a 9×5 inch loaf pan instead of muffins? And would it work to use honey instead of maple syrup as I have run out of maple syrup. I made the muffins and they were delicious! Now I want to make a loaf bread to bring to a party and I will put a glaze on top like you use on your other cakes. Thanks!
It should work Sandy. I would guess you’ll need to bake 45-60 minutes.
Oops! Forgot the 5 stars!
Thanks Claudia!!
Turned out great!
We loved this recipe! It helped us use up rhubarb in a delicious, nutritious way. I used half AP, half whole wheat flour, coconut oil, cardamom for the first time (yum), and topped with sliced almonds and diced strawberries instead of rhubarb. Perfectly sweet:) Thank you!
Nice Margie! So glad you enjoyed.
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!