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!
janey says:
This was a wonderful recipe incorporating healthy foods and not a ton of sugar. Thank you so much for sharing it.
Teresa says:
Great recipe for delicious muffins. I don’t have a food processor, used chopped dates, threw everything in the mixed (minus the rhubarb) and they turned out so well! Will definitely make again – thank you!
Diane says:
Just made these amazing rhubarb muffins….using flax seed and water instead of the eggs. LOVE them! Thanks for sharing the recipe. Newer to the non-dairy and eggs baking. Exciting to find a great recipe!!!
Carla says:
Just a question- when you say blend dates does that mean in a food processor- do you have to soak them first as well?
Christine McMichael replied:
Yes, a food processor or even a blender works great. It helps to soak the dates for a smoother texture, but it’s not required. Enjoy the recipe!
Alison says:
These are fantastic- a great consistency and super tasty. My whole family loves them.