Rhubarb season is here, friends! And with this fun season comes one of our favorite things: yummy rhubarb desserts. Thankfully, it’s more than possible to have delicious sweet treats that are guilt-free and nutritious! Here’s what we’re loving about these Gluten-Free Healthy Rhubarb Muffins:
- They’re easy to make – simply put everything (except the rhubarb) into a food processor or blender and the batter is ready!
- They’re loaded with fiber, protein, and healthy fats.
- Perfect for the entire family – even my toddler loves these!
- They can be stored in the fridge for up to a week and in the freezer for up to 3 months.
RELATED: Quick & Healthy Weekday Breakfast Recipes
Ingredients
- Rolled oat flour – a great alternative to all-purpose flour. You can purchase oat flour here or simply make your own by blending rolled oats!
- Baking powder – to help the muffins rise.
- Flax seeds & chia seeds – for an extra nutritional boost!
- Eggs – to help bind the ingredients and help the muffins rise.
- Almond butter – gives these rhubarb muffins a delicious and creamy texture. We love this almond butter!
- Banana & dates – to naturally sweeten and help bind everything together.
- Vanilla & cinnamon – delicious natural sweeteners.
- Rhubarb – we used fresh rhubarb in this recipe.
- Coconut sugar – raw sugar or brown sugar also work great!
What Kind of Rhubarb Should I Use?
For this recipe, we used fresh rhubarb. However, frozen or dried rhubarb would work great, too!
This recipe is a variation of the Blueberry Bread recipe, so be sure to check that recipe out and the Pumpkin Muffins recipe for more of these delicious muffin and bread variations!
Gluten-Free Healthy Rhubarb Muffins VIDEO
How to Make Healthy Rhubarb Muffins in 5 Easy Steps
- Blend the dates.
- Cut the rhubarb into small cubes.
- Mix all of the ingredients together in a food processor (except for the rhubarb), then hand mix most of the rhubarb into the batter.
- Pour the batter into an oiled or lined muffin pan and sprinkle the extra cubed rhubarb over each muffin.
- Bake for about 30 minutes (or until the middles are done).
These Gluten-Free Healthy Rhubarb Muffins are easy to make, loaded with nutrition, and taste amazing. They’re the perfect guilt-free summer sweet treat!
Storage Suggestions
When these muffins have cooled you can store them in a cool dry place and they’ll last about a week. Perfect for grab-and-go quick and easy breakfasts or snacks! You can also freeze these muffins in airtight containers for up to 3 months!
More Healthy Breakfast Recipes You’ll Love:
- Wholesome Peach Muffins
- No-Bake Oatmeal Protein Bars
- Healthy Homemade Granola
- Easy Healthy Pumpkin Bread Recipe
Gluten-Free Healthy Rhubarb Muffins
Ingredients
- 10 dates
- 3 small stalks rhubarb (6-8 inches long)
- 1 1/3 cup oat flour (or about 1 cup rolled oats blended)
- 1 tsp baking powder
- 2 Tbsp flaxseed
- 2 Tbsp chia seeds
- 3 large eggs
- 1/2 cup almond butter
- 1 banana
- 1 tsp vanilla
- 2 tsp cinnamon
- 1/3 cup coconut sugar (or raw sugar)
- pinch of salt
Instructions
- Preheat oven to 350 degrees.
- Blend the dates.
- Cut the rhubarb into small cubes (about 1/8-1/4 inch).
- Mix all of the ingredients together in a food processor except for the rhubarb.
- Mix in most of the rhubarb by hand.
- Pour the batter into an oiled muffin pan and sprinkle the leftover cubed rhubarb over each muffin.
- Bake for about 30 minutes (or until the middles are done).
- Serve and enjoy!
Video
Notes
- Don’t have rolled oat flour? Simply blend rolled oats to create a flour-like texture!
- Coconut sugar can be substituted with raw sugar or brown sugar instead.
- These rhubarb muffins can be stored in an airtight container for up to a week and frozen for up to 3 months!
Anvita says:
These look so good Christine. Muffins make an awesome breakfast / snack option on the road. They are filling too.
Christine McMichael replied:
Thank you, Anvita!
Marisa Franca @ All Our Way says:
The muffins look fantastic! I like using flaxseed in my muffins but I’ve never tried the chia seed and the almond butter. I’ll have to pick up both next time I get at the store.
Christine McMichael replied:
Thanks, Marisa! Enjoy! 🙂
Ashley - Forking Up says:
I made a very similar recipe a few years ago! Rhubarb is so much fun to cook with.
Christine McMichael replied:
That’s so awesome, Ashley! Me too, love it.
Kylee from Kylee Cooks says:
These are SO pretty! And even better that they are gluten free. I can make them and share with EVERYONE at my office!
Christine McMichael replied:
Thank you, Kylee! That’s perfect!!
Molly Kumar says:
These look so cute and would make a great snack or even breakfast. I love oats muffins and the combination with fresh rhubarb sounds totally delicious!
Christine McMichael replied:
Thank you, Molly! Me too!
Veena Azmanov says:
I have never made rhubarb yet.. Never ever cooked anything with rhubard.. Not sure why.. Very intrigued.. This looks so delicious.
Christine McMichael replied:
I only recently tried it for the first time. It has a tart flavor on it’s own, but it’s wonderful in baked goods! I hope you enjoy the recipe, Veena!
Adriana Lopez Martn says:
Rhubarb rocks has a very nice tart flavor and it is perfect for baked bites. Loving your recipe very nice and the photos incredible.
Christine McMichael replied:
Definitely love the tart flavor, too. Thanks, Adriana! 🙂
valmg @ From Val's Kitchen says:
I do enjoy a freshly baked muffin, particularly when it’s chilly out. These look like they have grest texture.
Christine McMichael replied:
Me too, Val! 🙂 I hope you enjoy the recipe!
Lauren says:
I have never tried rhubarb! I really need to get with it because these look amazing and I love that they are gluten free too!
Christine McMichael replied:
It’s so popular around this time of year! Thanks, Lauren! 🙂
Pam Wattenbarger says:
I have seen so many great recipes for rhubarb this year. It makes me want to head to the farmer’s market!
Christine McMichael replied:
Yes! Loving rhubarb right now!
Megan | Strawberry Blondie Kitchen says:
These rhubarb muffins look delicious! My husband and I are huge fans of rhubarb so I’ll have to make these for us ASAP!
Christine McMichael replied:
Thank you, Megan! I hope you enjoy the recipe!
Earline says:
I have never eaten rhubarb! I would like to use frozen rhubarb, how would that measure?
Christine McMichael replied:
I’ve actually never tried it with frozen rhubarb! I would *estimate* maybe 1/4-1/2 cup? It’s hard to say without trying it out! You’ll have to let me know how it turns out! 🙂
Brenda says:
Should be more specific on the rhubarb amount. Two stalks can be quite different. Should specify 1 cup or similar measurement. I must have used too much because center of muffin was not cooked through.
Christine McMichael replied:
So sorry about that, Brenda! You are totally right, I’ll adjust the recipe for sure. I used two small stalks. Thank you for your feedback!
Keith @ How's it Lookin? says:
They look delicious. A new muffin to add to my list, thanks a lot
Christine McMichael replied:
Thank you, Keith! Perfect! 🙂
[email protected] a Dash of Cinnamon says:
These look delectable. I also love rhubarb!
Christine McMichael replied:
Thank you! I do too, so good!