Rhubarb Oat Muffins

Posted by on Jul 1, 2014 in Breakfast | No Comments

Rhubarb Oat Muffins 1

I am not at all a morning person.  I’m talking super cranky, dishevelled hair, squinting at the sun through half-open eyes and cursing the birds for expressing themselves the only way they know how.  Part of this is due to my coffee addiction, but I’m told I’ve been like this all my life, so I assume that there is a genetic component at play as well.  I get up at the last possible moment and breakfast has to be something quick that I grab on the way out the door along with my beloved latte.  These muffins definitely fit the bill in a nutritious way –  they are gluten, dairy and refined sugar free, and are made with a delicious combination of whole-grain flours.

Rhubarb Oat Muffins 2

The subtle sweetness of the maple syrup combined with the tartness of the rhubarb is a lovely combination. The pecans and nut oil add an extra flavour dimension, as does the cinnamon.  I made these with fresh rhubarb, but have also made them with frozen rhubarb – both turned out great, but you might just have to drain a bit of liquid from your frozen rhubarb prior to using it.

Rhubarb Oat Muffins 3

Rhubarb Oat Muffins
Makes 12 largish muffins

Adapted from Naturally Ella

Rhubarb Compote

  • 150g rhubarb, washed and chopped
  • 40mL maple syrup

Combine rhubarb and maple syrup in a medium saucepan and cook over medium heat until rhubarb breaks down, about 10-12 minutes.  Set aside to cool.


  • Rhubarb Compote (see above)
  • 200g rhubarb, washed and chopped into smallish chunks
  • 115g oats
  • 80g buckwheat flour
  • 80g gluten-free flour blend (this one works well, but feel free to experiment!)
  • 1/4 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 small pinch sea salt
  • 2 teaspoons cinnamon
  • 70g toasted pecans, roughly chopped (or another nut of your choosing)
  • 175mL maple syrup
  • 75mL walnut oil (olive oil, grapeseed oil, or whatever oil you have on hand will also work!)
  • 2 large free-range eggs

Preheat oven to 350 degrees.  Line your muffin tin with parchment paper cups.  Pulse oats in food processor until a flour forms.  It doesn’t have to be very fine – sometimes having a few larger chunks of oats in your muffins is nice.  Combine your oats, buckwheat flour, gluten-free flour blend, baking soda, baking powder, xanthan gum, sea salt and cinnamon in a bowl and set aside.  Combine maple syrup, walnut oil, rhubarb compote and eggs in another bowl, whisking to blend.  Mix wet and dry ingredients until just combined, add rhubarb chunks, then fold through pecans, reserving a few for garnish.  Scoop batter evenly into muffin tin.  Scatter reserved pecans and whole oat flakes on top of muffins for garnish.  Bake for 15 – 20 minutes, until muffins spring back when pressed, or a cake tester comes out pretty much clean.

Cool, and store in an airtight container for up to 5 days.



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