I turned pantry oats, maple syrup, chia and almonds into Rhubarb Oatmeal Muffins with a clever one bowl trick and a secret flour swap that makes them vegan friendly and easy to adapt to gluten free.

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I love how these Rhubarb Oatmeal Muffins catch you off guard with a bright tart bite and a chewy oat texture. I used rolled oats so they feel hearty without being heavy, and a touch of maple syrup keeps them naturally sweet.

I baked a batch for a weird weekend and everyone kept asking what made them so bright, nope only rhubarb. Sometimes I forget about them in the fridge and then discover they taste even better, little surprises like that make cooking fun.

They’re simple, a little rustic and totally keeper.

Ingredients

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Rolled oats add chew and lots of fiber give slow burning carbs and nutty flavor.
Rhubarb is tart and bright low in calories with vitamin C, adds tang.
Almond meal keeps muffins moist adds healthy fats and a tender crumb.
Pure maple syrup sweetens naturally adds caramel notes less processed than sugar.
Flax eggs bind the batter add omega three fats and tiny nutty taste.
Chopped nuts and seeds bring crunch protein and minerals, optional but nice.
Spelt flour gives structure more protein than white flour but stays light.
Plant milk keeps batter moist adds mild flavor and keeps them dairy free.

Ingredient Quantities

1 1/2 cups rolled oats (use gluten free oats if you need GF)

1 cup spelt flour or 1 cup all purpose flour or 1 cup GF flour blend

1/3 cup almond meal, optional for extra moistness

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine sea salt

1/3 cup pure maple syrup

1/3 cup neutral oil like sunflower or melted coconut oil

1 cup plant milk (almond or oat) or dairy milk

2 flax eggs or 2 regular eggs (for flax eggs use 2 tbsp ground flaxseed or chia plus 6 tbsp water)

1 1/2 cups chopped rhubarb (about 2 medium stalks)

1 tsp vanilla extract

1 tsp lemon zest, optional but nice with rhubarb

1/2 cup chopped almonds or walnuts, optional

2 tbsp mixed seeds like chia sunflower or pumpkin, optional

How to Make this

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1. Preheat oven to 350F (175C) and line a 12 cup muffin tin with liners or grease the cups.

2. If using flax eggs, mix 2 tbsp ground flaxseed (or chia) with 6 tbsp water, stir and let sit 5 to 10 minutes until gelled. If using regular eggs, just beat 2 eggs lightly.

3. In a large bowl combine 1 1/2 cups rolled oats, 1 cup chosen flour (spelt or AP or GF blend), 1/3 cup almond meal if using, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Whisk to blend.

4. In a separate bowl whisk together 1/3 cup maple syrup, 1/3 cup neutral oil (sunflower or melted coconut), 1 cup milk (plant or dairy), the prepared flax eggs or regular eggs, 1 tsp vanilla and 1 tsp lemon zest if using.

5. Pour the wet into the dry and gently stir until mostly combined. Don’t over mix, a few lumps are fine. Let the batter rest 5 minutes so the oats soften.

6. Toss the 1 1/2 cups chopped rhubarb with a tablespoon of the dry flour mix if you don’t want it to sink, then fold the rhubarb into the batter along with 1/2 cup chopped almonds or walnuts and 2 tbsp mixed seeds if using.

7. Divide batter among muffin cups, filling about 3/4 full. Sprinkle extra seeds or nuts on top and press lightly so they stick.

8. Bake at 350F (175C) for 18 to 22 minutes, rotating the pan once if your oven has hot spots, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

9. Let muffins cool in the tin 5 to 10 minutes, then transfer to a wire rack to cool. Store at room temp in an airtight container for 2 to 3 days or freeze for longer.

Equipment Needed

1. Oven (preheat to 350F / 175C)
2. 12-cup muffin tin plus paper liners or oil for greasing the cups
3. Measuring cups and measuring spoons youll need them for accuracy
4. Two mixing bowls (one large for dry, one medium for wet; small bowl if making flax eggs)
5. Whisk and rubber spatula or wooden spoon to mix and fold the batter
6. Sharp knife and cutting board for chopping rhubarb and nuts
7. Ice cream scoop or large spoon to portion batter into cups
8. Wire cooling rack and toothpick to test doneness, plus oven mitts for safety

FAQ

Q: Can I make these muffins gluten free?
A: Yes, use certified gluten free rolled oats and a GF flour blend in place of spelt or all purpose. Some GF blends need a little binder so if yours has no xanthan gum add 1/4 tsp or just use the eggs/flax eggs like the recipe says, they usually do fine.

Q: Can I use frozen rhubarb?
A: Yes, but thaw it first and squeeze or pat out extra water or the batter will get soggy. Toss the pieces in about 1 tablespoon flour before folding in so they dont sink to the bottom.

Q: How do I make flax eggs and do they work as well as regular eggs?
A: For 2 flax eggs mix 2 tablespoons ground flaxseed with 6 tablespoons water, let sit 5 minutes until gelled. They give a slightly denser crumb than regular eggs but they work great, especially with the almond meal which keeps muffins moist.

Q: What's the baking time and how do I know when they're done?
A: Bake at 375°F (190°C) for about 18 to 22 minutes. They're done when tops are golden and a toothpick in the center comes out with a few moist crumbs not wet batter.

Q: My muffins were too dry or too wet, how do I fix that next time?
A: Too wet usually means underbaked or too much liquid, give a few more minutes in the oven and check your oven temp. Too dry means overbaked or too many oats, try letting the batter rest 10 minutes so oats hydrate, use the almond meal, or add a tablespoon more oil or milk next time.

Q: How should I store or freeze them?
A: Keep cooled muffins in an airtight container at room temp up to 2 days, or in the fridge up to 5 days. To freeze wrap individually then bag, freeze up to 3 months, thaw at room temp or zap 20-30 seconds in the microwave to warm.

Rhubarb Muffins Recipe Substitutions and Variations

Rolled oats: swap with quick oats (use the same amount) or with oat flour. If you use oat flour, use about 1 cup instead of 1 1/2 cups oats and add a splash more milk if the batter seems dry. Quick oats make softer crumb, oat flour makes it more muffin like.
Spelt or all purpose flour: swap with whole wheat pastry flour for nuttier flavour, or use a 1 to 1 gluten free flour blend. If your GF blend has no binder add 1/4 tsp xanthan gum so the muffins dont fall apart.
Pure maple syrup: swap with honey 1 to 1, or use packed light brown sugar 1 to 1 (stir it into the wet ingredients and trim milk by about 1 tbsp). Honey gives a different flavour but works great.
Flax eggs or regular eggs: swap with 3 tbsp aquafaba per egg for good lift, or 1/4 cup applesauce per egg for moisture (applesauce will make them a bit denser and sweeter). Commercial egg replacer also works, follow the package directions.

Pro Tips

– Let the batter rest a bit longer than you think, like 10 to 15 minutes so the oats soften and hydrate. This makes the crumb less gritty and lets the muffins hold together better, but dont over stir after resting or they’ll get dense.

– Cut rhubarb into small even pieces and toss them in a little of the dry mix or flour so they dont sink. If your rhubarb is extra tart or watery give it a quick toss with a teaspoon of sugar and drain excess juice, or use frozen rhubarb thats been thawed and patted dry.

– If you use flax eggs expect a slightly denser, moister muffin; for lighter texture use real eggs or add a tablespoon of yogurt or applesauce to boost tenderness. Also if you use spelt flour add a splash more milk if the batter seems too thick since spelt drinks liquid up faster.

– Don’t overbake, check a few minutes early and remember muffins continue to cook a bit as they cool. Store in an airtight container with a folded paper towel on top to soak up extra moisture, or freeze individually then reheat briefly in the oven or microwave when you want one.

Rhubarb Muffins Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I turned pantry oats, maple syrup, chia and almonds into Rhubarb Oatmeal Muffins with a clever one bowl trick and a secret flour swap that makes them vegan friendly and easy to adapt to gluten free.

Servings

servings

Calories

311

kcal

Equipment: 1. Oven (preheat to 350F / 175C)
2. 12-cup muffin tin plus paper liners or oil for greasing the cups
3. Measuring cups and measuring spoons youll need them for accuracy
4. Two mixing bowls (one large for dry, one medium for wet; small bowl if making flax eggs)
5. Whisk and rubber spatula or wooden spoon to mix and fold the batter
6. Sharp knife and cutting board for chopping rhubarb and nuts
7. Ice cream scoop or large spoon to portion batter into cups
8. Wire cooling rack and toothpick to test doneness, plus oven mitts for safety

Ingredients

1 1/2 cups rolled oats (use gluten free oats if you need GF)
1 cup spelt flour or 1 cup all purpose flour or 1 cup GF flour blend
1/3 cup almond meal, optional for extra moistness
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1/3 cup pure maple syrup
1/3 cup neutral oil like sunflower or melted coconut oil
1 cup plant milk (almond or oat) or dairy milk
2 flax eggs or 2 regular eggs (for flax eggs use 2 tbsp ground flaxseed or chia plus 6 tbsp water)
1 1/2 cups chopped rhubarb (about 2 medium stalks)
1 tsp vanilla extract
1 tsp lemon zest, optional but nice with rhubarb
1/2 cup chopped almonds or walnuts, optional
2 tbsp mixed seeds like chia sunflower or pumpkin, optional

Directions

Preheat oven to 350F (175C) and line a 12 cup muffin tin with liners or grease the cups.
If using flax eggs, mix 2 tbsp ground flaxseed (or chia) with 6 tbsp water, stir and let sit 5 to 10 minutes until gelled. If using regular eggs, just beat 2 eggs lightly.
In a large bowl combine 1 1/2 cups rolled oats, 1 cup chosen flour (spelt or AP or GF blend), 1/3 cup almond meal if using, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Whisk to blend.
In a separate bowl whisk together 1/3 cup maple syrup, 1/3 cup neutral oil (sunflower or melted coconut), 1 cup milk (plant or dairy), the prepared flax eggs or regular eggs, 1 tsp vanilla and 1 tsp lemon zest if using.
Pour the wet into the dry and gently stir until mostly combined. Don’t over mix, a few lumps are fine. Let the batter rest 5 minutes so the oats soften.
Toss the 1 1/2 cups chopped rhubarb with a tablespoon of the dry flour mix if you don’t want it to sink, then fold the rhubarb into the batter along with 1/2 cup chopped almonds or walnuts and 2 tbsp mixed seeds if using.
Divide batter among muffin cups, filling about 3/4 full. Sprinkle extra seeds or nuts on top and press lightly so they stick.
Bake at 350F (175C) for 18 to 22 minutes, rotating the pan once if your oven has hot spots, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let muffins cool in the tin 5 to 10 minutes, then transfer to a wire rack to cool. Store at room temp in an airtight container for 2 to 3 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.