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.
Mix Dry Ingredients
Add the flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined. Fold in the rhubarb and walnuts.
Tip - oil your muffin tin generously, or use silicone or parchment muffin liners to prevent sticking!
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.
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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deb says
Correction to my comment posted 5/28/25. Should read I used ONE cup of white all purpose flour, 1/2 cup wholewheat, and 1/2 cup psyllium.
Deb says
These are delicious! Not too sweet with just the right tartness from the rhubarb. They are so good, I am making another batch for the freezer. The only thing I did differently was in the flour. I didn’t have white whole wheat, so I used 1/2 cup white, 1/2 cup wholewheat and 1/2 cup psyllium (for added fiber). Turned out perfectly. Thank you.