Rhubarb Muffins Recipe

Published on July 16th 2022 by Jennifer Dodd.
Last updated on June 12th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front View of Rhubarb Muffins

Finding the best and healthiest breakfast or snack for the whole family can be challenging. These Rhubarb Muffins are not only gluten-free but also free of refined sugar. For anyone that has ever had a rhubarb plant growing in their yard, you know this plant is truly the gift that keeps on giving. These tarts, pink and green stalks, only contain 3.8 net grams of carbohydrates per cup, are low in fat and calories and are filled with fiber which can help reduce "bad" cholesterol. 

Apart from Rhubarb, crunchy walnuts are added to the muffins, spicy cinnamon, sweet vanilla extract, and nutty almond flour/almond milk. And to keep the sugar content down, we used a brown sugar alternative, making these rhubarb muffins a powerhouse of health and great to grab on the go. Try chasing them down with a refreshing Ginger Smoothie or a savory keto avocado smoothie. Alternatively, you can unwind with a pot of Orange Peel Tea

How many calories are in a rhubarb muffin?

There are 308 calories in a rhubarb muffin.

What temperature is best to bake muffins?

It's best to make muffins at 350 degrees Fahrenheit.

Is it better to use oil or butter in muffins?

Baking muffins using oil produces a moist and fluffy muffin compared to ones made with butter which tend to be heavier and slightly drier. 

Why are my muffins dense and dry?

There could be a few reasons your muffins turn out dense and dry. It could be due to not adding the proper amounts of either baking soda or baking powder into the mix. Too much or insufficient will cause your muffins not to rise appropriately, resulting in dense and dry muffins. Mixing the batter will work the gluten too much again, producing thick and dry muffins. 

Author: Jennifer Dodd
Average: 3.5 (6 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
12 Muffins


  • 1/2 cup Vegetable Oil 

  • 1 1/2 cups Almond Milk 

  • 2 Large Eggs

  • 2 teaspoons Vanilla Extract 

  • 2 3/4 cups Almond Flour, finely ground 

  • 2 teaspoons Baking Powder

  • 1/2 teaspoon Baking Soda 

  • 1 cup Brown Sugar Alternative 

  • 1 teaspoon Cinnamon 

  • 1/2 teaspoon Sea Salt 

  • 2 cups Rhubarb, diced 

  • 1/2 cup Walnuts, chopped 


Preheat the oven to 350 degrees Fahrenheit & line a 12-cup muffin tin with paper liners. 

Add the vegetable oil, almond milk, eggs and vanilla into a large mixing bowl using a whisk to whip the ingredients together. 

Add the almond flour, baking powder, baking soda, brown sugar alternative, cinnamon, and salt into another mixing bowl, incorporating the ingredients together using a whisk. 

Add the wet ingredients to the dry ingredients mixing them using a whisk. 

Fold in the diced rhubarb and walnuts into the batter using a spatula. 

Use an ice cream scoop or spoon to evenly add the batter to the muffin liners. 

Place the muffin tray onto a baking sheet and add it into the center rack of the oven for 15-18 minutes until a toothpick comes out clean after being inserted into the center of the muffin. 

Once baked, allow the tray to cool off for a few minutes before placing the muffins onto a cooling rack. 

Serve right away on a platter or place the muffins into an airtight container once they have completely cooled. The muffins will last for up to five days on the countertop or in the fridge for two weeks. 

Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

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Amy (not verified)

I just made this recipe following the directions to a t and the muffins never firmed up. I think 1 1/2 of almond milk was way to much liquid. They sunk in the middle and never filled out like a muffin. Have you received other similar comments.

Permalink 05 Jun 2023

Jennifer Dodd

Hello Amy, thank you for your comments and I'm truly sorry this didn't work out for you. Although we haven't received similar comments we'll be sure to do another test batch on our end, just checking if you used large eggs in the recipe as this helps to bind the muffins together?

Permalink 13 Aug 2023

Bren (not verified)

I made these and they were too moist and sunken in center. I did use large eggs, I believe that they either need less almond milk or maybe more almond flour.

Permalink 11 Jun 2024

Classic Bakes

Hello Bren, thanks for the feedback and apologies that it did not turn out how you hoped. We are reviewing this recipe internally again and will update you here once we have finished.

Permalink 12 Jun 2024

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