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!
Heidy says:
These Gluten-Free Healthy Rhubarb Muffins were perfect for my best friend Tricia’s Birthday Breakfast. We all enjoyed the flavor, and several people asked for your recipe. I gave them your link!
Mama Maggie's Kitchen says:
It looks delicious. I wish this rhubarb muffins were in front of me right now.
Chef Dennis says:
I am looking for a new flavor of muffins and your Rhubarb Muffins look absolutely delicious and mouthwatering!
Alexandra says:
Delicious muffins – love the rhubarb! Perfect with our morning coffee.
Chef Dennis says:
Hmm yum! These muffins are really mouthwatering! I can’t wait to have a bite.
Estelle Forrest says:
These look so tasty and would make a great afternoon snack for the kiddos! Thanks for posting
Sue says:
It’s so hard to find good recipes for rhubarb. This one rates for sure!
Shelley says:
I’m so inspired by these! Great flavors, but also so, so much wonderful nutrition! I love that they include both flax and chia, as well as protein-rich almond butter. So excited to give these a try – thanks for the recipe and terrific hints and tips!
Emily Flint says:
These muffins are the perfect way to use up all of that rhubarb in my garden and every ingredient is healthy! Love it!
Amanda says:
These muffins turned out beautifully! It’s such a great way to enjoy rhubarb, and I love that it’s filled with healthy ingredients. Perfect summer muffin!
Angela says:
I am always looking for ways to use fresh rhubarb! This muffin recipe was perfect, so delicious that I can’t wait to make them again!!!
Milk says:
I have done it successfully, it was great. My family loves this recipe. Thank you for sharing
Sarah says:
I’ve been wanting to bake with rhubarb for so long and this looks like a great way to do so!
Deborah Brooks says:
I don’t know why but I’ve actually not cooked with rhubarb before! These look like a great place to start
Kelly Page says:
Love all the healthy swaps. Rhubarb is so fun to work with and so tasty in here!