Rhubarb Muffins

Rhubarb is a wonderful ingredient for baking, especially in spring when it is fresh and abundant. It adds a tart and tangy flavor to muffins, cakes, pies and more. In this recipe, I will show you how to make healthy and delicious rhubarb muffins using whole grains, oats, maple syrup and olive oil. These muffins are vegan and gluten-free adaptable, and they are easy to make in one bowl. They are perfect for breakfast, snack or dessert!

Ingredients

• 2 cups of flour (you can use spelt, whole wheat or gluten-free flour blend)
• 1/2 cup of rolled oats
• 2 1/2 teaspoons of baking powder (make sure there are no lumps!)
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 teaspoon of cardamom
• 1/2 teaspoon of cinnamon
• 1-2 tablespoons of flax seeds or chia seeds (optional)
• 1/3 cup of olive oil, melted coconut oil or butter
• 3/4 cup of maple syrup
• 1 large egg (see notes for vegan option)
• 1 teaspoon of vanilla extract
• 1/3 cup of milk, soy milk or nut milk
• 2 teaspoons of lemon zest
• 2 1/2 cups of diced rhubarb (cut into small 1/2 inch pieces)
• 1/2 cup of nuts (sliced almonds, pecans or walnuts are good options)
• Some coarse turbinado sugar for sprinkling on top (optional)

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, cardamom, cinnamon and flax seeds or chia seeds if using.
3. In a medium bowl, whisk together the oil, maple syrup, egg, vanilla, milk and lemon zest.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Fold in 2 cups of the diced rhubarb and the nuts if using.
6. Divide the batter evenly among the prepared muffin cups. Sprinkle some turbinado sugar on top if you like.
7. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool slightly in the pan before transferring them to a wire rack to cool completely.
9. Enjoy your healthy and delicious rhubarb muffins!

Notes

• To make these muffins vegan, you can replace the egg with a flax egg (mix 1 tablespoon of ground flax seeds with 3 tablespoons of water and let it sit for 15 minutes) or a chia egg (mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit for 15 minutes).
• To make these muffins gluten-free, you can use a gluten-free flour blend that works well for baking. I recommend using one that contains xanthan gum or adding some to the recipe to help with the texture and binding.
• You can store these muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for up to 3 months and thaw them at room temperature or in the microwave before enjoying.