I am a muffin and cookies baker…yes, I can do other things, but you don’t routinely see me making layer cakes. Muffins and cookies are baking for the impatient. Baking for the eater.

This recipe took me many, many attempts to get just right. ‘Healthy’ muffins are usually so dry. So, so dry…these are luscious and cake-like, without compromising the healthy part. I love Minimalist Baker’s habit of making muffins in just one bowl…so that was the inspiration for the technique.

I am getting ‘super fancy’ and taking the extra step of roasting tart spring rhubarb before we add it to the muffins. Need a simpler way to get your rhubarb fix? You could always lavish my easy rhubarb compote onto your muffins instead.

You could easily substitute another fruit like chopped pear or berries if you wish…but the rhubarb is so worth it…pack these for a day out on the trails. Finally, summer is coming!!! And if you need another excuse to eat more rhubarb, you’ll definitely fall in love with my rustic rhubarb galette.

Roasted Rhubarb Spice Muffins

Delicious healthy muffins! Great for breakfast, a snack, or dessert!
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For the roasted rhubarb

  • 4 cups rhubarb (about 4 large stalks)
  • 1/4 cup maple syrup

For the muffins

  • 2 eggs or chia eggs*
  • 1 cup roasted rhubarb, without liquid
  • 2/3 cup applesauce
  • 3/4 cup rolled oats (regular or GF), (learn about the benefits of oats!)
  • 1/2 cup almond meal
  • 1/2 cup mashed ripe banana, (roughly two small bananas)
  • 1/2 cup soy milk
  • 1/2 cup brown rice flour
  • 1/3 cup maple syrup
  • 1/4 cup olive oil
  • 2 teaspoon baking powder
  • 3/4 teaspoon cardamom
  • 1/4 teaspoon salt
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cinnamon


  • muffin tin


For the roasted rhubarb

  • Preheat oven to 375 degrees. Toss rhubarb in maple syrup and roast in a baking dish for about 12-15 minutes. You want the rhubarb to soften but not break like a compote. There will be leftovers – use them to top yogurt or oatmeal.
  • Leave the oven at 375 for the muffins!

For the muffins

  • Lightly grease a muffin tin or use silicon muffin cups.
  • Prepare chia eggs in a large mixing bowl.
  • Add mashed banana, olive oil, maple syrup, mashed banana and stir.
  • Next, add applesauce, soy milk, salt, baking powder, salt, spices and stir.
  • Now, add rice flour, almond meal, oats and stir well.
  • Finally, stir in rhubarb and divide evenly among 12 muffin tins.
  • Bake for roughly 30-35 minutes, until golden and a toothpick inserted into the centre comes out clean. These muffins are quite soft, leave them to cool and firm in tins for 10 min before you try and remove.


*How to make a chia egg: for each ‘egg’, combine 1 tablespoon chia seeds with 3 tablespoons warm water. Stir and let sit for five minutes to gel. 


Photo Credit: Melissa Quantz