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
just wondering which you think best to add, olive oil, coconut oil or butter. I can’t decide which to use
Just a personal prefernce. I liked the olive oil for cholesterol reasons but both coconut oil and butter would taste amazing.
Absolutely delicious! So moist! Best rhubarb muffins I’ve ever tasted. Sent the recipe to a friend. Thanks so much!
Thanks Lynn!
These look amazing! But quick question: Can I sub blueberries? I have lots to use…..
Of course! Any Berry would work. With blueberries, I might cut the sweetener back slightly.
Excellent! Used half whole and half whole wheat flour
Perfect Mary!
These muffins are so delicious! I actually am trying to increase milk production for my baby, so I added some extra oats, used the flax seed, and added a few tablespoons of Brewers Yeast as well. So happy I made a double batch, will freeze for later, they are so scrumptious!
Thanks so much and so happy you liked it! 👏
These were 100%!!!! I like a healthyish, flavorful muffin with a good muffin texture and these were PERFECT!!!
Thank you!!
I made the muffins using applesauce instead of oil and they turned out well! Moist, flavourful. I didn’t add the topping.
I’d like to find a way to reduce the maple syrup as it’s high in sugar but still a better choice than actual sugar but I’m very happy with the results!
Great to hear! Try lowering the maple a bit?
I’m wondering if I could substitute applesauce for the oil? Plan to bake this morning.
I’m not sure! If you try, let me know… thanks!
Made these tonight. Used oat flour and allspice in place of cardamom (didnt have it).
We loved them! The kids had seconds and my husband told me to write it down since we are going to have lots of rhubarb coming up!
Did you only use Oat flour? No regular flour? Just curious!
I have made these a couple of times and plan to do so tonight, they are a delicious snack for mid-morning when working. I use hazelnuts and they are a delicious addition. Thank you!
Yum! Hazelnuts sound tasty!
had skip the lemon zest so added extra 1/2 tsp cardamom- yummy!
I just made 12 of these with white whole wheat, lime juice/1% milk, lime zest, 1.5 tbs flax meal, sliced almonds, and 2.5 cups rhubarb (bc I mis-read the instructions). They were fantastic!
Made these with fresh rhubarb from our CSA today… absolutely amazing! I added 2C total rhubarb, pecans instead of almonds, 1tbsp flax meal, and a 1/2C of milk and they were so fragrant and yummy… I’m hoping for more rhubarb in next week’s share so I can make more. I can’t wait to enjoy these with my morning coffee tomorrow, especially with these cool mornings out on the deck. Husband and toddler love them as well! Brilliant recipe, I can’t gush about these enough. Thank you!
Awww thanks Jen!
Just made these and actually followed the recipe and they turned out fabulous! Probably the best muffins I have made for years.
Thank you.
Wow!!! Thanks Maureen!
I replaced the rhubarb with frozen raspberries since rhubarb is not on the market yet. I should have stirred them in at the very last but I didn’t so they turned to be mushy. It was still delicious in the end. The sour dough starter is now on my to-do list. I am excited to give it a try.
Just made these. So happy with the sweetness level…just right. Thanks!
Great to hear Tom!
Just made these. So happy with the sweetness level…just right. Thanks!
these look so good…making them in the morning 🙂 thanks Deborah
Awesome!
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.
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!