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!
Melanie Aptt says:
What would you substitute for almond butter, if you didn’t have any?
Rosemary says:
Ok. These muffins are talking to me and crying out to be made. I love all the healthy ingredients. I haven’t tried coconut sugar so this would be a great way to test it out. Definitively saving this recipe and making it this weekend 🙂 Yum!
kim says:
Yum! These are fabulous and I love that they’re healthier! Will definitely be making all season long.
Carrie Robinson says:
I wish one of these had been my breakfast this morning! 🙂 They look perfect.
Noelle says:
These muffins are to die for! Loved all the flavors, thanks for sharing! Saving to make again soon.
Cookilicious says:
OMG they look pretty and tempting! I want them all! Will surely be trying this recipe
Erika says:
These. muffins look delicious. I can’t believe I’ve never baked with rhubarb before. I can’t wait to try these!
Maria says:
Can I sub eggs with flax eggs?
Christine McMichael replied:
Absolutely!
Jill says:
Thank you for this recipe. They’re cooking now! However mine only made seven small to medium-sized muffins. Not sure how you got 12 muffins from the recipe?
Stephanie says:
How many muffins does this recipe yield? And are they mini muffins or regular sized muffins?
Christine McMichael replied:
It yields 12 medium sized muffins. I hope you enjoy the recipe!
Annie H says:
These were absolutely delicious and I admit I was a little sceptical at first! I also added a spiced vanilla essence to them for extra flavour and it definitely added to the flavour. Mine didn’t rise as high as a regular muffin but the taste was as good if not better than a regular one. Would highly recommend baking these muffins.
Christine McMichael replied:
I’m so glad to hear that, Annie! Such a great idea to add spiced vanilla to the recipe. Sounds amazing!
Emily Kemp says:
These are so pretty, I absolutely love rhubarb so can’t wait to give these a go!
Christine McMichael replied:
Me too! So good!
Emma says:
Hey Christine – wondering what you would sub for the dates? I have an allergy and don’t just want to skip in case they are needed for binding, etc.
Christine McMichael replied:
Hi, Emma! I would try replacing them with 1/4 cup of honey. I hope you enjoy the recipe! 🙂
Inci @ Bella's Apron says:
These look wonderful I love Rhubarb and I have been wanting to try Gluten Free more and more so I’m looking forward to making this recipe
Christine McMichael replied:
Thank you so much! 🙂 Love it. Enjoy!
Karyn says:
Now your talking my kind of language Muffins!!!! I really love the look of these so fresh and healthy..lovely photos too
Christine McMichael replied:
Thanks, Karyn! Enjoy! 🙂