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Delicious, whole-grain Rhubarb Muffins with lemon, cardamom, and vanilla, sweetened with maple syrup. Easy, healthy one-bowl recipe!

Rhubarb Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 31 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: Baked, muffins, breakfast
  • Method: baked
  • Cuisine: Northwest


Delicious, whole-grain Rhubarb Muffins with lemon, cardamom, and vanilla, sweetened with maple syrup. Easy, healthy one-bowl recipe!


Units Scale
  • 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
  • 12 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


  1. Preheat oven to 350F
  2. In a medium bowl, add flour, oats, baking powder, baking soda, salt and spices. Mix Well.
  3. 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.
  4. 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.
  5. 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.
  6. 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!


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.


  • 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