Rhubarb is a wonderful ingredient for baking, especially in spring when it is fresh and abundant. It adds a tart and tangy flavor to muffins, cakes, pies and more. In this recipe, I will show you how to make healthy and delicious rhubarb muffins using whole grains, oats, maple syrup and olive oil. These muffins are vegan and gluten-free adaptable, and they are easy to make in one bowl. They are perfect for breakfast, snack or dessert!
Ingredients
- 2 cups of flour (you can use spelt, whole wheat or gluten-free flour blend)
- 1/2 cup of rolled oats
- 2 1/2 teaspoons of baking powder (make sure there are no lumps!)
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 teaspoon of cardamom
- 1/2 teaspoon of cinnamon
- 1-2 tablespoons of flax seeds or chia seeds (optional)
- 1/3 cup of olive oil, melted coconut oil or butter
- 3/4 cup of maple syrup
- 1 large egg (see notes for vegan option)
- 1 teaspoon of vanilla extract
- 1/3 cup of milk, soy milk or nut milk
- 2 teaspoons of lemon zest
- 2 1/2 cups of diced rhubarb (cut into small 1/2 inch pieces)
- 1/2 cup of nuts (sliced almonds, pecans or walnuts are good options)
- Some coarse turbinado sugar for sprinkling on top (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, cardamom, cinnamon and flax seeds or chia seeds if using.
- In a medium bowl, whisk together the oil, maple syrup, egg, vanilla, milk and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in 2 cups of the diced rhubarb and the nuts if using.
- Divide the batter evenly among the prepared muffin cups. Sprinkle some turbinado sugar on top if you like.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool slightly in the pan before transferring them to a wire rack to cool completely.
- Enjoy your healthy and delicious rhubarb muffins!
Notes
- To make these muffins vegan, you can replace the egg with a flax egg (mix 1 tablespoon of ground flax seeds with 3 tablespoons of water and let it sit for 15 minutes) or a chia egg (mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit for 15 minutes).
- To make these muffins gluten-free, you can use a gluten-free flour blend that works well for baking. I recommend using one that contains xanthan gum or adding some to the recipe to help with the texture and binding.
- You can store these muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for up to 3 months and thaw them at room temperature or in the microwave before enjoying.