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Roasted Rhubarb Spice Muffins

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Delicious healthy muffins! Great for breakfast, a snack, or dessert!
Course Appetizer, Baked Good, Breakfast, Snack
Cuisine American
Keyword almond meal, chia egg, healthy, muffin, rhubarb, rice flour
Dietary Preference dairy free, Gluten-Free, vegan, vegetarian
Servings 12 muffins


  • muffin tin


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)
  • 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


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.