Rhubarb Muffins Recipe

I’m completely smitten with these tender Rhubarb Muffins, bursting with tangy rhubarb, wholesome oats, maple sweetness, and just the right amount of crunch. Vegan and gluten-free adaptable, they’re the kind of muffin that disappears fast.

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I’m obsessed with these rhubarb muffins because they hit that rare spot between wholesome and snacky without tasting like a compromise. I love the sharp little pops of fresh rhubarb against the mellow sweetness of maple syrup, especially when the tops get a bit craggy and golden.

But the best part is the texture: tender, hearty, and just messy enough to feel homemade in the best way. And I keep coming back for that tangy-sweet bite.

Bright, simple, not too sweet. I like them for breakfast, afternoon grazing, or standing at the counter pretending one more doesn’t count at all.

Ingredients

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Rolled oats make these muffins hearty, chewy, and actually breakfast-worthy.
Spelt or regular flour keeps the crumb soft, not weirdly dense.
Almond flour adds a little richness and that cozy bakery-style tenderness.
Baking powder and baking soda help them puff up instead of sitting flat.
Salt makes the sweet and tart stuff taste way more alive.
Cinnamon brings warm, cozy flavor without making things too dessert-like.
Chia seeds add texture, fiber, and help hold everything together.
Maple syrup sweetens gently, so the rhubarb still gets to shine.
Neutral oil keeps them moist, which honestly matters with oat-based muffins.
Non dairy milk keeps the batter smooth and the muffins totally plant-based.
Vanilla makes everything taste softer, sweeter, and more rounded.
Fresh rhubarb is tangy, bright, and the whole reason we’re here.
Almonds give crunch on top, because soft muffins need a little contrast.
Plus seeds add snacky crunch and make the tops look extra cute.

Ingredient Quantities

1 1/2 cups rolled oats (use gluten free oats if needed)

1 cup spelt flour or 1 cup all purpose flour or 1 cup GF 1-to-1 baking flour

1/2 cup almond flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon ground cinnamon

3 tablespoons chia seeds

6 tablespoons water (for chia “egg”)

1/3 cup maple syrup

1/4 cup neutral oil (vegetable, coconut or light olive oil)

1 cup unsweetened non dairy milk (soy, almond, oat)

1 teaspoon vanilla extract

1 cup chopped fresh rhubarb

1/3 to 1/2 cup chopped almonds or sliced almonds

Optional 2 tablespoons sunflower or pumpkin seeds for topping

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with liners or lightly oil the cups.

2. Whisk together 3 tablespoons chia seeds and 6 tablespoons water in a small bowl and let sit 5 to 10 minutes until thickened.

3. In a large bowl combine 1 1/2 cups rolled oats, 1 cup spelt or all purpose or GF 1-to-1 flour, 1/2 cup almond flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, and 1 teaspoon ground cinnamon.

4. Stir in 1/3 to 1/2 cup chopped or sliced almonds into the dry mix.

5. In a separate bowl whisk the thickened chia mixture with 1/3 cup maple syrup, 1/4 cup neutral oil, 1 cup unsweetened non dairy milk, and 1 teaspoon vanilla extract until smooth.

6. Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing. If you prefer a lighter texture, pulse the oats briefly in a blender before step
3.

7. Fold in 1 cup chopped fresh rhubarb until evenly distributed.

8. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle optional 2 tablespoons sunflower or pumpkin seeds on top of the muffins and a few extra almonds if desired.

9. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let muffins cool in the tin 5 minutes, then transfer to a wire rack to cool completely.

Equipment Needed

1. Oven
2. 12-cup muffin tin (with liners or for oiling)
3. Small mixing bowl and large mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon
7. Cutting board and chef knife (for chopping rhubarb and almonds)
8. Blender or food processor (optional, to pulse oats)
9. Spoon or ice cream scoop (for filling cups)
10. Wire cooling rack

FAQ

Can I make these muffins gluten free? Yes. Use certified gluten free rolled oats and a 1-to-1 gluten free baking flour in place of spelt or all purpose flour; the texture may be slightly different but the muffins will hold well.

What is the chia "egg" and can I replace it? The chia "egg" is 3 tablespoons chia seeds mixed with 6 tablespoons water, left to gel for 5 to 10 minutes. You can replace it with 1 regular egg if you are not keeping the recipe vegan, or use 3 tablespoons ground flax mixed with 6 tablespoons water as an alternative vegan binder.

My rhubarb is very tart. Should I change the sweetener amount? If your rhubarb is extra tart, increase maple syrup toward 1/2 cup to balance acidity. Taste is subjective, so adjust within the 1/3 to 1/2 cup range to suit your preference.

How do I prevent the muffins from becoming soggy from the rhubarb? Chop rhubarb into small, even pieces and toss them lightly with a tablespoon of flour from the recipe before folding into the batter. This helps absorb excess moisture and distributes the fruit evenly.

Can I substitute the almond flour and almonds if I have a nut allergy? Yes. Replace almond flour with extra spelt or all purpose flour or use a neutral gluten free flour if needed. Omit the chopped or sliced almonds and, if you want a crunchy topping, use sunflower seeds or pumpkin seeds instead.

How should I store and freeze the muffins? Store cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap individual muffins or place them in a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a low oven.

Rhubarb Muffins Recipe Substitutions and Variations

Rolled oats:
- Quick oats, lightly pulsed in a food processor for finer texture
- Certified gluten free oats if you need GF oats
- Quinoa flakes for a slightly nuttier, protein rich swap
Spelt flour or all purpose flour:
- Whole wheat pastry flour for a heartier, slightly denser result
- Gluten free 1-to-1 baking flour to keep the same measurements and rise
- White whole wheat for a milder whole grain flavor
Almond flour:
- Ground sunflower seeds to keep it nut free while similar in fat content
- Coconut flour, use much less and add extra liquid, about 1/4 the amount and more milk
- Extra all purpose or spelt flour for a straightforward swap with slightly different texture
Maple syrup:
- Honey in equal measure if not vegan
- Brown rice syrup for a milder, less sweet option
- Agave nectar for a similar viscosity and sweetness

Pro Tips

1. To keep the rhubarb from making the muffins soggy, toss the chopped pieces in a teaspoon of flour before folding them into the batter. This helps absorb excess moisture and prevents big wet pockets.

2. If you want a lighter, airier crumb, let the wet and dry mixes rest separately for 5 minutes before combining. That gives the oats time to hydrate slightly and the baking powder a moment to activate, so the muffins rise more evenly.

3. For extra texture and toasty flavor, lightly toast the chopped or sliced almonds in a dry skillet until fragrant before stirring them into the batter. Watch them closely so they do not burn.

4. Don’t overfill the muffin cups. Filling to about 3 quarters full gives the batter room to rise without spilling over, and leaves a nice domed top. If you prefer a craggy top, give the tins a quick tap on the counter before baking to release large air bubbles.

5. If using gluten free oats or a lighter gluten free flour, add 1 to 2 tablespoons more non dairy milk if the batter looks very thick. A slightly looser batter yields moister muffins; just avoid making it soupy.

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

312

kcal

Equipment: 1. Oven
2. 12-cup muffin tin (with liners or for oiling)
3. Small mixing bowl and large mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon
7. Cutting board and chef knife (for chopping rhubarb and almonds)
8. Blender or food processor (optional, to pulse oats)
9. Spoon or ice cream scoop (for filling cups)
10. Wire cooling rack

Ingredients

1 1/2 cups rolled oats (use gluten free oats if needed)
1 cup spelt flour or 1 cup all purpose flour or 1 cup GF 1-to-1 baking flour
1/2 cup almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
3 tablespoons chia seeds
6 tablespoons water (for chia "egg")
1/3 cup maple syrup
1/4 cup neutral oil (vegetable, coconut or light olive oil)
1 cup unsweetened non dairy milk (soy, almond, oat)
1 teaspoon vanilla extract
1 cup chopped fresh rhubarb
1/3 to 1/2 cup chopped almonds or sliced almonds
Optional 2 tablespoons sunflower or pumpkin seeds for topping

Directions

Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with liners or lightly oil the cups.
Whisk together 3 tablespoons chia seeds and 6 tablespoons water in a small bowl and let sit 5 to 10 minutes until thickened.
In a large bowl combine 1 1/2 cups rolled oats, 1 cup spelt or all purpose or GF 1-to-1 flour, 1/2 cup almond flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, and 1 teaspoon ground cinnamon.
Stir in 1/3 to 1/2 cup chopped or sliced almonds into the dry mix.
In a separate bowl whisk the thickened chia mixture with 1/3 cup maple syrup, 1/4 cup neutral oil, 1 cup unsweetened non dairy milk, and 1 teaspoon vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing. If you prefer a lighter texture, pulse the oats briefly in a blender before step
Fold in 1 cup chopped fresh rhubarb until evenly distributed.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle optional 2 tablespoons sunflower or pumpkin seeds on top of the muffins and a few extra almonds if desired.
Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let muffins cool in the tin 5 minutes, then transfer to a wire rack to cool completely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.