This post was originally published in April 2019. It has been updated with improvements to the text and recipe as of April 2020.
One of my favourite things about rhubarb has to be how long it lasts, both in the fridge after being cut and in the garden. We treat it like it’s gone in the blink of an eye, a bit like asparagus, but the reality is that if you have a rhubarb plant in your garden, it produces for months.
Even in the hottest days of summer my rhubarb plants in Manitoba kept growing, right up until mid-August or so. It gets left behind sometimes, I think, because it’s one of the first plants to be ready in the spring. More exciting produce like berries and fresh greens take over and we forget about rhubarb a bit.
Healthy Rhubarb Muffins
These vegan rhubarb muffins are an adaptation of my blueberry almond muffins, one of my very favourite recipes, with finely chopped rhubarb mixed in instead of berries. Top the muffins with a little more of the pinkest rhubarb you can get your hands on for that spring-y look.
Half whole spelt flour, half almond flour – this makes for a nutty, buttery treat without much added oil. The end result of this recipe is a softer, slightly delicate muffin – they are vegan, after all, with no weird binding agents.
Great for breakfast or snacks, or even as dessert in a pinch, these are very easy to make. Well worth the little bit of chopping needed for the rhubarb. Ginger and rhubarb are a natural pairing, trust me.
If you like rhubarb you’ll like these. And if not, well, you should probably learn to like rhubarb because it’s great. (If you really like rhubarb, take a peek at this collection of my top ten healthy rhubarb recipes!)
What’s in these muffins?
- Whole grain spelt flour
- Almond flour
- Baking powder
- Baking soda
- Sea salt
- Nondairy milk
- Maple syrup (or honey)
- Coconut oil
- Fresh ginger
- Rhubarb (two stalks – forced if you can get it)
You know how to make muffins, so I’m not going to offer piles of tips and notes here on how to do it. Mix, bake, done!
I haven’t tried making these gluten free and don’t recommend it for this recipe, because they’re on the delicate side as is. If you insist on trying, use a 1:1 GF flour blend like the one from Bob’s for the spelt flour.
All-purpose flour, whole wheat, or another ancient grain (khorasan, einkorn, etc) can all be used in place of spelt here no problem. Use what you have on hand. There isn’t a very good sub for almond flour, but hazelnut would work.
I often use honey instead of maple syrup for this recipe, as with all of my recipes, so feel free to switch that out. If your honey is very creamed – that is, thick – then melt it alongside the coconut oil. Coconut oil is needed for this recipe, to help keep the muffins together when they cool, and a liquid oil won’t work.
More Rhubarb Recipes
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Rhubarb Ginger Muffins
- 150 grams whole grain spelt flour
- 100 grams almond flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 250 ml nondairy milk
- 60 ml maple syrup*
- 60 ml coconut oil melted
- 1 teaspoon fresh ginger finely grated
- 2 stalks rhubarb divided (see instructions)
- Preheat the oven to 190°C (375°F) and grease or line a standard muffin tin. Chop one stalk of rhubarb finely, and slice the other on a diagonal for topping the muffins.
- In a large bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt.
- In a smaller bowl, whisk the milk, maple syrup, coconut oil, and ginger until combined. Add this to the flour mixture and stir until just combined. Fold the finely chopped stalk of rhubarb into the muffin mixture.
- Fill the muffin tins evenly with the batter, then top with a couple pieces each of the sliced rhubarb. Bake for 20-22 minutes, or until golden.
- Cool for ten minutes in the tin before removing and cooling fully on a rack. Best stored in the refrigerator if your house is warm, or in a sealed container on the counter for up to three days.