These Healthy Oat Rhubarb Muffins are made with oat and almond flour, bursting with cinnamon and tart rhubarb for an easy breakfast treat. Gluten-free, dairy-free, refined sugar-free.
Whether you want to start your day with a tasty muffin or need a healthy snack, these delicious rhubarb muffins are for you. Oat flour gives these muffins a whole wheat flour type of flavor and the tart rhubarb, cinnamon, and maple syrup are balanced perfectly.
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Why you'll love this recipe
- Healthy muffins with whole grain flour
- Sweetened with maple syrup
- One-bowl easy recipe
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Oat flour - If you are Celiac or gluten-intolerant, use certified gluten-free oat flour or certified gluten-free rolled oats to make your own oat flour. Do note that store-bought oat flour has more of a fine flour texture than homemade. The best way to measure is by weight with a kitchen scale.
Almond flour - This gluten-free flour adds protein and a moist crumb.
Fresh rhubarb - You'll want to finely chop the raw rhubarb into small pieces. I like to slice it and then cut the slices in half. You can use frozen rhubarb but it must be thawed. Press excess moisture out of it before adding to the muffin batter.
Rhubarb lover? You must try my rhubarb baked oatmeal and rhubarb bourbon sour!
Ground flaxseed - Also known as flaxseed meal, ground flax seeds are a good source of omega-3 fatty acids and fiber. The ground flax will be mixed with water to create a "flax egg". You can use whole flaxseeds in a coffee grinder, blender, or food processor.
Maple syrup - An unrefined sweetener that adds a great flavor.
Almond milk and lemon juice - When combined, this creates our dairy-free "buttermilk" and makes for tender muffins.
Olive oil - A healthy fat and gluten-free oil that adds richness.
Ground cinnamon - Used for the muffin batter and the optional topping.
Organic cane sugar (optional) - Mixed with cinnamon for a sweet, crunchy topping. Feel free to use coconut sugar instead.
How to make oat rhubarb muffins
Before you start: Prepare your flax eggs in a small bowl or cup and set aside. Add one tablespoon of lemon juice to the cup of unsweetened almond milk, stir, and set aside. Preheat the oven to 350 degrees Fahrenheit. Line a 12-tin muffin tray with paper liners.
Step 1: In a medium bowl, add almond flour, oat flour, baking powder, and salt. Whisk to combine.
Step 2: Add the maple syrup, olive oil, vanilla extract, flax eggs, and almond milk mixture to the dry ingredients. Stir until thoroughly combined and all ingredients are moistened. Gently fold in your rhubarb pieces.
Step 3: Using a cookie scoop, fill each cup ¾ of the way full, then divide the remaining batter amongst each cup. Gently, shake the muffin tray side to side to level out the batter in the cups.
Step 4: If using, combine topping ingredients and sprinkle tops of each muffin cup. Bake for 34-38 minutes. Tops should be golden and a tester toothpick comes out mostly clean.
Helpful tips
Chop the rhubarb into small pieces so the rhubarb is evenly dispersed in the batter.
Allow the muffins to cool completely in the pan on a wire rack.
More gluten-free muffin recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Healthy Rhubarb Muffins
Ingredients
- 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons water
- 1 tablespoon lemon juice
- 1 cup unsweetened almond milk
- 1 cup gluten-free oat flour
- 2 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup maple syrup
- 1 tablespoon olive oil
- 1 teaspoon pure vanilla extract
- 1 cup fresh rhubarb chopped
Optional Cinnamon-Sugar Topping
- 2 tablespoons organic cane sugar or coconut sugar
- ½ teaspoon ground cinnamon
Instructions
- Prepare your flax eggs in a small bowl or cup and set aside. Add one tablespoon of lemon juice to a cup of unsweetened almond milk, stir, and set aside. Preheat the oven to 350 degrees Fahrenheit. Line a 12-tin muffin tray with paper liners.
- In a medium bowl, add almond flour, oat flour, baking powder, and salt. Whisk to combine.
- Add the flax eggs, maple syrup, olive oil, almond milk, and vanilla extract to the dry ingredients. Stir until thoroughly combined and all ingredients are moistened. Gently fold in your rhubarb pieces.
- Using a cookie scoop, fill each cup ¾ of the way full, then divide the remaining batter amongst each cup. Gently, shake the muffin tray side to side to level out the batter in the cups.
- If using, combine topping ingredients and sprinkle tops of each muffin cup. Bake for 34-38 minutes. Tops should be golden and a tester toothpick comes out mostly clean.
- Remove rhubarb muffins from oven and place tray on a wire cooling rack. Allow to cool completely in muffin tray before storing or removing liners.
Liz
These muffins were amazing! I made them for breakfast this morning and my siblings and dad loved them! I will be making them again!
Tessa
I'm so happy you all enjoyed them! Thank you, Liz. <3
Cindy Rodriguez
The weather in California is never a good indicator of the season, but man rhubarb is! It's spring- Love it. These muffins look like a perfect spring breakfast, Tessa!
Tessa
Thanks, Cindy! Our weather here has been all sorts of crazy lately - rhubarb is the way to know! ;)
Denisse | Le Petit Eats
I've been loving rhubarb lately too- I don't think I've tried adding it to muffins yet, sounds amazing!
Tessa
It was such a nice surprise adding it to muffins. Makes for jammy little bites!
Mary Ann | The Beach House Kitchen
I was just out yesterday in quest of some rhubarb Tessa, and no luck!! I'm dying to get my hands on some. These muffins look delicious! Happy weekend!
Tessa
Fingers crossed it pops up soon!! Thanks, Mary Ann! xo
Shelly @ Vegetarian 'Ventures
Yess - I haven't got my hands on rhubarb yet this year but adding these to my list for when it does start popping up here!
Tessa
Hopefully it does soon! Although, I feel like the weather reverted back to winter this week - hope it was warmer for you!
Abby @ Heart of a Baker
Oh man, I don't ever do enough with rhubarb! I'm also with you, muffins aren't always on my radar, but they really should be! xo
Tessa
Muffins bring so much morning happiness! :) xo