Healthy rhubarb muffins are naturally sweetened with maple syrup and apple sauce for a soft, fluffy, and delicious snack! A one-bowl recipe that is easy, healthy, and 100% kid-friendly!
Similar to our favorite healthy blueberry muffins and rhubarb coffee cake - these healthy rhubarb muffins are such a delicious snack option!
These healthy rhubarb muffins are a go-to recipe for us in the spring when the garden is bursting with rhubarb! Not only are they easy to make (you only need one bowl), but they are also kid-friendly, and a great snack to enjoy with your morning coffee.
Best of all, you can use fresh or frozen rhubarb for this recipe. If you have an overabundance of rhubarb, make a double batch of these healthy rhubarb muffins and freeze some for easy meal prep snacks!
reasons you'll love this recipe
- you only need one bowl and 15 minutes to mix them up
- they are refined sugar free, and made with whole wheat flour
- they are meal prep friendly - just pop them in the freezer!
ingredient notes
- coconut oil - use refined coconut oil to avoid a strong coconut flavor; you can swap for melted butter
- greek yogurt - makes the batter ultra-thick but helps the muffins come out nice and tender
- maple syrup - adds sweetness and moisture to the batter; swap for an equal volume of honey
- raw sugar- adds sweetness and crunch to the tops of the muffins - we don't recommend skipping!
- unsweetened applesauce - is optional but makes them a touch sweeter
- eggs - egg alternatives such as flax eggs have not been tested; however if you do try it, let us know in the comments if they turn out!
- white whole wheat flour - or swap for a 50:50 mixture of all-purpose and whole wheat. Alternative flours have not been tested.
- rhubarb - cut into ½ inch pieces, you can use fresh or frozen
- walnuts - add some nutty flavor and crunch. You could swap for pecans!
step by step directions
prepare
Heat oven to 400°F. Line muffin trays with 16 parchment or silicone liners.
Combine
In a large microwave-safe bowl, melt the coconut oil. Stir in the greek yogurt, maple syrup, applesauce, eggs, and vanilla extract. If coconut oil hardens, pop it back into the microwave and heat in 20-second increments until it melts back in.
💡 Time saving tip - we've included weight measurements in the recipe card if you want to use a kitchen scale for measuring out ingredients.
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Mix Dry Ingredients
Add the flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined. Fold in the rhubarb and walnuts.
Bake
Spoon muffin batter into liners until it just pokes over the top of the pan. Sprinkle with coarse sugar.
Bake for 20 minutes, or until a toothpick comes out cleanly. Be careful if your muffin tray is near the top of the oven, rotate it to the middle/bottom if possible.
FAQ
Though we have not tested it, a few readers have reported back that they had success: "Made these using 1:1 gluten-free flour and dairy-free coconut yogurt...absolutely delicious!! Just the right amount of sweetness to go with the rhubarb! Thank you for this fabulous recipe!" If you do try any swaps, be sure to report back and let us know how they turn out in the comments.
Wholesome ingredients including white whole wheat flour, maple syrup or honey in place of refined sugar, very little oil (¼ cup of coconut oil!), and Greek yogurt makes them moist and delicious!
Yes! Place them in a large heavy freezer bag, suck the air out using a straw, and freeze for up to 3 months OR use a glass meal prep container and wrap in parchment.
Ingredient Swaps
- swap coconut oil for vegetable oil
- swap white whole wheat flour for 100% all purpose flour or a mix of half-all-purpose, half whole wheat flour
- swap the rhubarb for cranberries, raspberries, sliced strawberries, peeled + chopped apples or your favorite fruit!
- you may swap fresh rhubarb for frozen
- swap maple syrup for honey
Storage
- Refrigerate - These healthy rhubarb muffins may be stored at room temperature in an airtight container for up to 3 days
- Freeze - cool completely, then add to a heavy-duty gallon freezer bag. Suck the air out of the bag using a straw and freeze for up to 1 month. For a plastic-free option, you may loosely wrap in parchment paper and store in a meal prep container for up to 1 month.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Healthy Rhubarb Muffins
Ingredients
- ¼ cup coconut oil melted; 52 g; note 1
- 1 cup plain greek yogurt 300 g
- ½ cup maple syrup 138 g; may swap for honey
- ½ cup unsweetened applesauce 124 g; this is optional but makes them a touch sweeter
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups white whole wheat flour 250 g; note 2
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 ½ cups rhubarb 160 g; cut into ½ inch pieces
- ½ cup walnuts note 3
- 2 tablespoons coarse sugar for sprinkling tops
Instructions
- Prepare - Heat oven to 400°F. Line muffin trays with 16 parchment or silicone liners.
- Combine - In a large microwave-safe bowl, melt the coconut oil. Stir in the greek yogurt, maple syrup, applesauce, eggs, and vanilla extract. If coconut oil hardens, pop it back into the microwave and heat in 20-second increments until it melts back in.
- Mix Dry Ingredinets - Add the flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined. Fold in the rhubarb and walnuts.
- Bake - Spoon muffin batter into liners until it just pokes over the top of the pan. Sprinkle with coarse sugar.Bake for 20 minutes, or until a toothpick comes out cleanly. Be careful if your muffin tray is near the top of the oven, rotate it to the middle/bottom if possible.
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Tips:
- refined coconut oil recommended; may swap for melted butter
- all purpose or 50/50 all purpose and whole wheat may be swapped
- may be omitted or swapped with chopped pecans
- Refrigerate - These healthy rhubarb muffins may be stored at room temperature in an airtight container for up to 3 days
- Freeze - cool completely, then add to a heavy-duty gallon freezer bag. Suck the air out of the bag using a straw and freeze for up to 1 month. For a plastic-free option, you may loosely wrap in parchment paper and store in a meal prep container for up to 1 month.
Nutrition Information
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Kristen says
The first time I made this recipe, I questioned the baking temperature of 400 degrees, thinking it would be too hot for muffins - but I went ahead and made them anyway. Well, I was right, and the bottoms got burned.
However!!! I just made them again at 375 and they turned out juuuust right! They taste phenomenal. I substituted mashed up bananas instead of applesauce and it worked just fine. I also used plain yogurt instead of Greek, and had no issues.
Dianne says
Really lovely muffin--you get a lot of the rhubarb taste which my family loves.
I did sub in some oatflour. 1/2 cup + 1.5 cups all purpose and it worked very well. I also used pecans instead of walnuts and 1/2 the applesauce noted as that's what I had. Very good! 4 1/2 stars.
Kay says
I just made these as I have a lot of rhubarb. I chose this recipe as I am badically doing the Mediterranean Way of eating. Thus looking for whole grain and unprocessed recipes. I made two changes, no sugar sprinkled on top and I used EVOO instead of coconut oil as that is what I had. I loved that they were not too sweet and very moist. Glad I made a double batch so some can go in the freezer.
Toni says
Hi! Could i sub in oat flour? Thanks.
Denise Bustard says
Hi Toni, I don't believe that would work. Please let us know in the comments if you do give it a try!
Holly says
I doubled these with some modifications: I made them with chia eggs (each: 1tbsp chia seeds, fill with water to make 1/4cup), sweetened applesauce (that's all I had, so I halved the honey), regular plain yogurt, and an extra 1/2 cup of rhubarb! They're Delicious, SO moist, and I feel great giving them to my kids! Thank you!
Denise Bustard says
Hi Holly! Happy to hear you enjoyed. Thanks for including your modifications- that's great to hear the chia eggs worked!
Wiebke P says
These were a hit at my house. Not only are they super moist, they are also not too sweet! Love them and making a second batch soon!
Ben | Sweet Peas & Saffron says
Hi Wiebke P, I'm so glad you loved these healthy rhubarb muffins and plan to make them again. We appreciate you taking the time to leave a comment!
Jen says
I made these muffins even more "rhubarby" by adding an extra half-cup of chopped rhubarb. And I substituted my homemade rhubarb sauce for the optional applesauce. (I also skipped the coarse sugar topping.) YUM!
Ben | Sweet Peas & Saffron says
Nice one Jen, Thanks for sharing your personalizations, they sound delicious.
Antonette Walford says
Hi there. Does the rhubarb need to be cooked first? I thought uncooked rhubarb can be toxic? Wouldn’t of thought they would cook enough in the short time the muffins are in the oven?
Jasmine @ Sweet Peas & Saffron says
Hi Antonette, the rhubarb stems do not need to be pre-cooked - it is the leaves that are toxic. The stems are actually ok to eat raw (many people enjoy dipping in sugar or something sweet to cut the bitterness). I hope this helps - please report back to let us know how they turn out if you make them!
Michelle says
Moist tasty muffins. Disappear quickly!
Jasmine @ Sweet Peas & Saffron says
Hi Michelle, we're so glad that you enjoyed this rhubarb muffin recipe! Thank you so much for taking the time to come back and leave a rating and review!
Erin says
Made these and they were delicious! I didn't have apple sauce so they weren't super sweet but still great! They only made 12 muffins for me though. Would make again!
Jasmine @ Sweet Peas & Saffron says
Hi Erin, I'm so glad you loved these healthy rhubarb muffins, and that this recipe is going to be in regular rotation in your kitchen! Thanks so much for taking time to come back and leave a review!
Donna says
Hi! Just wondering if I could use regular yogurt instead of Greek?! It’s just what I have on hand! They look delicious!!! Excited to try them!
Denise Bustard says
Hi Donna! I don't think that should be a problem? They might be a bit thinner and less puffy. Let me know how it goes for you!
Cindy Barnes-Enright says
Had some rhubarb I wanted to use up, so made this recipe and they came out great! My husband commented more than once how good they were and the ladies I had over the next day all raved about them as well. I will definitely make these again!!!
Denise Bustard says
Hi Cindy! I'm so happy to hear that you all loved them! Thanks so much for taking time out of your day to leave a review.
Cindy Henrickson says
I made these this morning and they turned out fantastic! I usually change up some things but I followed this to the "T" with no substitutions. I will be making these again in a few days because they are so good I had to share with friends & family.
Denise Bustard says
Hi Cindy! I'm so happy to hear you enjoyed the muffins! I need to get my hands on some rhubarb and make a batch soon.
Janice says
Made these last week and they were just awesome! I did use the “optional” applesauce as my rhubarb tens to be on the tart side. This recipe is definitely a keeper!
Denise Bustard says
Hi Janice! I'm so happy to hear you enjoyed. I wish my rhubarb plant was growing a little better! Thanks so much for reporting back!
Nicole says
Have you ever tried making these as an oatmeal bake/bars instead of muffins? Do you think that would work?
Denise Bustard says
Hi Nicole! I haven't tried that, and am not sure if it would work. I think you could turn it into a 'bread' and bake in a loaf pan? I've never tried that either though, but here's a recipe you could use as a starting point: https://sweetpeasandsaffron.com/blueberry-bread/
Lindsay says
Made these using 1:1 gluten free flour and dairy free coconut yogurt...absolutely delicious!! Just the right amount of sweetness to go with the rhubarb! Thank you for this fabulous recipe! 😊
Denise Bustard says
Hi Lindsay! I'm so happy to hear you enjoyed, and thank you so much for sharing that they worked with GF flour and coconut yogurt, that is super helpful!
Ivy says
Could I sub sour cream for the Greek yogurt? It would save me a trip to the store.
Denise says
Hi Ivy! I bet that would work, but I haven't tried. If you give it a try, would you let me know how the muffins turn out?
J says
This recipe looks amazing and I would love to try it. Have you tried making it as a gluten and dairy free recipe would it work? Thank you
Denise says
Hi J! Unfortunately I haven't tried with GF flour and dairy free yogurt, and am not sure if they would work. If you give them a try would you let me know how it goes?
Laura says
Do you think frozen rhubarb would work in these muffins?
Denise says
Yes! I have done them with frozen and it was great.
Jen says
Omg!! These are amazing!!! I added strawberries too!!
Jasmine @ Sweet Peas & Saffron says
Hi Jen, so glad you enjoyed! The strawberries sound like a great addition - especially in summer time! Thanks so much for taking the time to come back and leave a rating and review.
Stacia Jahnke says
Could I substitute Almond flour for the wheat flour? We do Keto so we can't have the wheat flour. Hubby loves rhubarb so I know he'd love these muffins 😀 Thanks!
Denise says
Hi Stacia, unfortunately almond flour will not work the same in this recipe. Here's an almond flour muffin recipe that looks yummy, you could maybe try to swap the blueberries for rhubarb? https://www.wholesomeyum.com/recipes/keto-low-carb-paleo-blueberry-muffins-recipe-almond-flour/
Maria says
Have you ever tried making these with whole spelt flour?
Denise says
I have not tried with spelt flour and am not sure if they would work out.