Rhubarb Muffins

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Rhubarb Muffins

3 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Rhubarb Muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12
Calories: 668kcal


  • 1 1/4 cup flour, whole wheat
  • 1 1/4 cup flour, all-purpose
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup oil
  • 1/4 cup applesauce, unsweetened
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup oats, dry
  • 1 1/2 cups Rhubarb diced


  • Whisk together dry ingredients (first 5 ingredients) and store in an airtight container; mix can be stored for up to 4 months.
  • Preheat oven to 375°F.
  • Fill a muffin pan with paper liners. Dice rhubarb.
  • Mix together the wet ingredients (oil through vanilla), then add 2 cups of the muffin mix above. Stir until just combined, being careful not to over mix.
  • Gently fold in chopped rhubarb and oats.
  • Fill muffin papers 3/4 full and bake for 15 minutes or until a toothpick entered into the center of a muffin comes out clean.
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Calories: 668kcal | Carbohydrates: 137g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Sodium: 408mg | Fiber: 10g | Sugar: 35g

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Hi Heidi, thanks for pointing this out! There’s a mistake in the ingredient amounts on this recipe. We’ll take a look at it and make some updates.

Just wondering what the correct amount of flour would be? Would really love to make these muffins!

3 stars
Yummy muffins, took about 25 mins to cook rather than 15 I found. BUT I only realised half way through the recipe that not all the dry ingredients are needed. What can I do with the leftovers? I don’t want to waste them!

Hi Rosie, thanks for the feedback! I’m sorry you ended up with leftover dry ingredients. Maybe you could add an egg and some milk and make pancakes?