A whole grain, Rhubarb Muffin Recipe- made with oats, your choice of flour, optional seeds and nuts, sweetened with maple syrup. Easy, one bowl recipe. Delicious and healthy, vegan and GF adaptable!
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Breakfast got a whole lot easier this week with these whole grain Rhubarb Muffins – so delicious, easy ( just one-bowl!) and healthy TOO, perfect for breakfast on-the-go! Made with whole grain flour, oatmeal and only maple syrup to sweeten!
But what I love most about this Rhubarb Muffin recipe is not only how easy it is to make (10-15 minutes of hands on time, and like I said, one bowl) but how adaptable the recipe is. They can be made vegan, or they can be made gluten free! Give them 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!
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.
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 really like in muffins! I also enjoy the texture.
But feel free to use whole wheat, or even a gluten-free flour blend.
Simple, easy and delicious whole grain Rhubarb Muffins! A one-bowl rhubarb muffin recipe made with oats, your choice of flour, optional seeds and nuts, sweetened with maple syrup. Vegan and GF adaptable! Let me know how you like them in the comments below.
PrintRhubarb Muffin Recipe
A whole grain, Rhubarb Muffin Recipe! Simple healthy one-bowl recipe made with oats, your choice of flour, optional seeds and nuts, sweetened with maple syrup. Vegan and GF adaptable!
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Baked, muffins, breakfast
- Method: baked
- Cuisine: Northwest
Ingredients
- 2 cups flour (spelt, whole wheat or gluten free flour blend )
- ½ cup rolled oats
- 2 1/2 teaspoons baking powder (no lumps!)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cardamon
- ½ teaspoon cinnamon
- 1–2 tablespoon chia or flax seeds (optional)
- ——
- ⅓ cup olive oil, melted coconut oil or butter
- ¾ cup maple syrup
- 1 large egg ( see notes for vegan adaptable)
- 1 teaspoon vanilla
- ⅓ cup milk, soy milk or nut milk
- 2 teaspoons lemon zest
- 2 ½ cups diced rhubarb, divided (cut into small ½ inch dice)
- ½ cup nuts ( sliced almonds or try pecans or walnuts) optional
- course turbanado 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 23-25 minutes. Check doneness by inserting a skewer or small knife into the center of a center muffin. If it comes out clean they are done. Let cool.
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.
Keywords: Rhubarb muffins, spelt muffins, healthy muffins, rhubarb recipes, best rhubarb muffins, best rhubarb recipes,
Hi Sylvia , could I use frozen rhubarb?
Hi Jen- You can try but it may get too mushy?
This was incredible! I used 1C regular flour, 1C almond flour. For the fat, I used coconut oil. I also included 1T chia seeds and 1.5T flax seeds. Also added in about 3/4C frozen blueberries and chopped up cashews. Wanted to add white chocolate, but only had mini milk chocolate chips so added around a 1/3C of those. Just an extra added sweetness, not enough to overpower the other flavors. 5 stars! Will definitely bake again.
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I don’t have great access to rhubarb where I live, is there any fruit or ingredient I could use as a substitute for the rhubarb?
Yes, tart berries would work great!
I just made these muffins and they are delicious!
★★★★★
So happy you liked them, thanks for sharing!
Yummy! I just made these and they were excellent! Thank you Sylvia for all of the suggestions of substitutions. I used Graham flour, melted coconut oil and substituted buttermilk for the milk. I noticed that baking soda was in the ingredient list but not listed in the process. I added it to the flour along with the spices and baking powder. Again, thank you for his delicious recipe!
★★★★★
Thanks Nancy, glad you liked …. and I will fix the recipe!
So good. We used a gluten free flour blend and replaced egg and regular mil with 2/3 C buttermilk with success!
★★★★★
Perfect!!! Thanks for sharing your adaptions and glad you liked them~!!!
Just made these Rhubarb Muffins and they are so good. I used half whole wheat and half spelt flour and Im excited to use this recipe with other fruit too!
★★★★★