Delightful Rubarb Muffins

Delightful Rubarb Muffins

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For the longest amount of time, I was not a fan of rhubarb, what so ever. However, one of spring’s many beautiful seasonal ingredients. I simply just had to make myself like it. Hence, the creation of these cuties back in Mars 2017. Since then I have updated the recipe and it is at minimum 10x times (trust me the old one was rather crappy) and absolutely lovely. My mission to start liking rhubarb was a total success.


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Delightful Rubarb Muffins

Seasonal and fresh rhubarb muffins. Perfect for picnics in the warm spring or summer weather


  • 65g / 2,3 oz oat flour
  • 60g / 2,1 oz buckwheat flour
  • 1 tbsp milled flax or chia seeds
  • 1,5 tsp baking powder
  • 2 tsp baking soda
  • A hearty pinch of salt
  • 200ml / 1 cups minus 3 tbsp milk of choice
  • 40g / 1,4 oz coconut sugar or other granulated sweetener
  • 60g / 2,1 oz pitted dates
  • 40g / 1,4 oz nut butter of choice (I used cashew butter)
  • 2 tsp white balsamic vinegar
  • 1 tsp vanilla extract
  • 2 large stalks of rhubarb, sliced into 1 cm thick slices


  1. Preheat the oven to 160ºC / 320ºF. Grease or line a muffin pan with 12 paper muffin liners.
  2. In a large bowl mix the oat flour, buckwheat flour, milled flax seeds, baking powder, baking soda, and salt.
  3. In a blender, blend the milk, sugar, dates, nut butter, vinegar, and vanilla smooth.
  4. Add the wet to the dry and mix until just combined. Fold in half of the sliced rhubarb.
  5. Quickly transfer to the batter, stir in, and divide between the muffin liners and top with the remaining rhubarb. Do not fill the liners over 2/3 full. Bake for 18-20 minutes. Take out, let cool, and enjoy!

Keywords: Rhubarb muffins, healthy, vegan, gluten free


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