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.
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Rhubarb Muffin Recipe
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Baked, muffins, breakfast
- Method: baked
- Cuisine: Northwest
Description
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!
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 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: 240
- Sugar: 12.6 g
- Sodium: 66 mg
- Fat: 9.3 g
- Saturated Fat: 1.3 g
- Carbohydrates: 36 g
- Fiber: 2.4 g
- Protein: 4.5 g
- Cholesterol: 15.5 mg
Keywords: Rhubarb muffins, spelt muffins, healthy muffins, rhubarb recipes, best rhubarb muffins, best rhubarb recipes,
I used almond meal/flour and after 30 minutes they are still very moist inside and almost falling apart:( do you recommend cooking longer? Also at altitude here 6,500 feet…?
Yes, I’d bake longer!
I have made these three times now, and they are becoming my new base muffin. Most recently I added all the fresh berries from the garden (strawberry, blueberry, raspberry and marionberry). I also used half almond flour last time and they were still great.
★★★★★
Awesome! Glad you are making them your own.
A fine recipe with various possible additions. I thought 3/4 C maple syrup sounded awfully sweet, so I used a 1/2 C combined honey and maple syrup and graham flour. Batter was though on the ‘dry’ side. Next time I think I’ll add a little more milk. Mine were ready after 17 minutes…..
Thanks Dianne!
Mine were done in 28 min (I didn’t check before then). Perfect texture (used 1:1 gluten free and whole wheat). Muffin was moist (not dry or crumbly) and rhubarb very soft (not hard). I did mix all wet ingredients together before dumping it into the dry ones because both baking powder and baking soda starts reacting and releasing CO2 immediately upon contact with acid and liquid and I don’t want to jeopardize the rise by mixing them too early.
★★★★★
Thanks Bowie! Helpful!
Delicious but it took me 40 minutes in the oven for the knife to come out clean. Perhaps the rhubarb was juicier.
★★★★★
Oh interesting, Noor. What type of flour did you use?
Amazing muffins. I didn’t have enough rhubarb so I substituted one cup rhubarb for one cup whole cranberries . They were so good – I think I would always add cranberries. Also made the muffins look like they were bursting with fruit.
★★★★★
Great to hear- love the addition of cranberries!
dry and crumbly. i am an experienced baker and these were awful.
★
Sorry about that. What type of flour and oil did you use? any other changes?
Delicious! I added slivered almonds and 1 T each of chia seeds and flax seeds with whole wheat flour.
★★★★★
Yum!
Hi, there! I made these a lot during rhubarb season, and I loved them! It didn’t feel like I was eating a cupcake, as I often do with muffins. Since rhubarb season is over, I decided to try making it with chopped apples instead. The result was a tasty, but dryish muffin. I have tried the recipe using olive oil, coconut oil, and melted butter. I think I prefer the results with either of the oils. Today I tried using grated apples supplemented with a bit of carrot and I used oat milk, because I had some I needed to use up. I added the vinegar that was recommended for the vegan option, though I may have misunderstood the reason for it. My version isn’t vegan, since I used the egg. I did use almost 2/3 of a cup of oat milk, since I only realized too late, that that was only recommended if you weren’t going for the egg. I think it was a good idea, though, because they are must more moist. I would give this version a thumbs up! Hope others give it a try. P.S., I used all spelt flour.
★★★★★
Thanks Vivian- good to know!
Hi,
I made these today – the muffin itself was fantastic and the cardamom takes it to another level. But I was a bit disappointed with the texture of the rhubarb. I’ve never cooked with rhubarb before and was expecting it to go soft and mushy but it was firm and not very pleasant to eat. The muffin batter was quite dense don’t know if it needed more liquid to help the rhubarb. Any feedback would be helpful – I’d love to give this another try
That is strange Patsy, it usually gets pretty soft. I wonder if the stalks you used were older/tougher? Could that be possible?