Don't know what to do with extra rhubarb? Whip up a batch of these healthy rhubarb muffins. With just 10 minutes of prep time, they come together in a snap.
Tart rhubarb pairs beautifully with almond flour, a tad of ginger, and warm cinnamon powder. Adding protein-rich cottage cheese gives these tender muffins an extra nutrition boost.
They're gluten-free, flourless, and the perfect snack or breakfast treat with coffee or iced latte.
I love all things rhubarb. Yes, I even enjoy fresh stalks of rhubarb raw, dipped in a little monk fruit sweetener or brown sugar. What can I say? I grew up with this vegetable.
But these delicious muffins are one of our favorite rhubarb recipes, next to my Almond Flour Rhubarb Bar Cookies, for enjoying rhubarb season to the fullest.
Fresh from the oven, these tender rhubarb muffins are irresistible. Let's make this healthy recipe! It's a family favorite.
And for the rhubarb lover, try also my Simple Rhubarb Compote Recipes and Rhubarb Smoothie!
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Why You'll Love This Recipe
- Quick and Easy - It's a no-fuss baking recipe perfect for hectic mornings.
- Fresh Flavors - Bright, tangy rhubarb is the star, contrasted by the warmth of cinnamon and almond flour.
- Nutritious - They are packed with protein and fiber and are much healthier than traditional muffins.
- Adaptable - Customize with different mix-ins like nuts, fruit, or spices—great base recipe to make your own.
Ingredients
See the recipe card for full information on ingredients and quantities.
To make these amazing rhubarb muffins, you need the following ingredients:
- Chopped rhubarb - Fresh tart flavor is the star. Adjust the amount to taste. Find them in the grocery store's produce section, or get some from your nearby farmers' market. Only use the stalks of the rhubarb plant—it's the only edible part and get some extra to eat rhubarb raw as a sweet and tarty snack.
- Almond flour - Provides nutty flavor and healthy fats without gluten. If you love baking with almond flour, you'll also love this Almond Flour Coffee Cake, Low Carb Chocolate Cake, Mango Cookies, or Breakfast Chaffles!
- Cottage cheese - Adds protein and tangy flavor. It helps keep muffins moist.
- Eggs - Help bind and add structure.
- Freshly grated ginger - Adds zing and complements rhubarb flavor.
- Cinnamon powder - Warm, distinctive flavor pairs great with rhubarb.
- Baking powder - Helps muffins rise.
- Sweetener (monk fruit, maple syrup, honey) - Adds a touch of natural sweetness.
How To Make Almond Flour Rhubarb Muffins
See the full recipe with measurements in the recipe card.
It's an easy recipe! Let's make a batch of these rhubarb muffins together.
Step 1: Whisk the almond flour, cinnamon, and baking powder in a large bowl. Stir in the small pieces of chopped rhubarb to coat.
Step 2: In a separate bowl, whisk together the eggs, ginger, sweetener, and cottage cheese until well combined.
Step 3: Add the wet and dry ingredients and gently fold until combined. Do not overmix the muffin batter.
Step 4: Spoon batter evenly into the prepared muffin cups, filling each about ¾ full. Bake until lightly golden brown.
Cool completely before removing the rhubarb muffins from the muffin pan.
Possible Substitutions Or Add-ons
- Mixed berries - Swap out rhubarb for an equal amount of blueberries, strawberries, or raspberries. Adjust sweetener to account for tartness.
- Sweeteners - Replace monk fruit with maple syrup, honey, brown sugar, coconut sugar, or agave nectar.
- Nuts - For a nuttier flavor, stir in chopped walnuts or pecans.
- Yogurt - Substitute an equal amount of cottage cheese with plain Greek yogurt.
- Feel free to sprinkle the top of the muffins with extra cinnamon powder or garnish with a few additional chopped rhubarb pieces. Or use my homemade cinnamon sugar that I also use to top my Gluten-free Baked Cinnamon Doughnuts.
Recipe FAQs
For best results, let warm muffins cool completely before storing them. Keep in an airtight container at room temperature for 2 days or in the fridge for up to 1 week.
I like them cold straight out of the fridge, but you can also refresh a leftover muffin by microwaving it for 15-20 seconds.
Both work well! Use chopped fresh or frozen rhubarb.
Thaw frozen before using and drain off any excess liquid before adding it to the muffin batter.
Muffins are done when a toothpick inserted in the center comes out clean, about 25 minutes. Tops will be lightly browned.
More Rhubarb Recipes You Might Like
Here they are: the best healthy rhubarb muffins that are also gluten-free, flourless, and deliciously nutritious.
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📖 Recipe
Easy Almond Flour Rhubarb Muffins Recipe
Mariska RamondinoEquipment
- 12 cupcake baking cups (liners) or standard muffin liners
Ingredients
- 2 ½ cups fine blanched almond flour 270 grams
- 1 teapoon baking powder
- 1 teaspoon cinnamon powder
- 2 cups finely chopped fresh rhubarb 232 grams
- 3 large eggs
- 1 teaspoon freshly grated ginger root
- ½ cup Monk fruit sweetener—see note on other options) 95 grams
- ½ cup cottage cheese or greek yogurt 120 grams
Instructions
- Preheat oven to 350℉/ 180℃. Line a 12 muffin cup pan with liners.
- In a large bowl, whisk together almond flour, baking powder, and cinnamon powder.2 ½ cups fine blanched almond flour, 1 teapoon baking powder, 1 teaspoon cinnamon powder
- Stir in the rhubarb until well coated with the flour mixture.2 cups finely chopped fresh rhubarb
- In a separate large bowl, mix together eggs, ginger, monk fruit, and cottage cheese until well combined.3 large eggs, 1 teaspoon freshly grated ginger root, ½ cup Monk fruit sweetener—see note on other options), ½ cup cottage cheese or greek yogurt
- Add wet egg mixture to dry ingredients and stir until just combined.
- Divide batter evenly between 12 muffin cups, filling about ¾ of the way full.
- Bake for 25 minutes or until toothpick inserted comes out clean or with just a few crumbs attached.
- Cool completely before removing muffins from the muffin pan and taking them out of the muffin holders.
Notes
Possible substitutions or add-ons
- Mixed berries - Swap out rhubarb for an equal amount of blueberries, strawberries, or raspberries. Adjust sweetener to account for tartness.
- Sweeteners - Replace monk fruit with ½ cup of raw honey or maple syrup (about 160 grams).
- Nuts - For a nuttier flavor, stir in chopped walnuts or pecans.
- Cottage cheese - Substitute an equal amount of cottage cheese with plain Greek yogurt.
- Feel free to sprinkle the top of the muffins with extra cinnamon powder or garnish with a few additional chopped rhubarb pieces. Or use my homemade cinnamon sugar that I also use to top my Gluten-free Baked Cinnamon Doughnuts.
Lining the muffin pan
To ensure the muffins glide out smoothly once cooled, I suggest using silicone cupcake liners or high-quality cupcake liners. Otherwise, coat the inside of the liners with nonstick cooking spray (this is important so that they do not stick!).If you're using frozen instead of fresh rhubarb
Thaw the rhubarb first in a colander and remove any excess liquid or juices before using them in this recipe.Storage
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Maria says
Hello! I was very interested in this recipe but then you mentioned swapping the monk fruit for maple syrup or honey. You can’t just swap out a dry sugar for a liquid without amending the dry ingredients as well. Do you have instructions for how to successfully do this!
Mariska Ramondino says
Hi Maria, thank you for raising this question. This is a very easy and very forgiving bake. However, if you feel that the texture is too wet (see step 3), add an extra 1 to 2 tablespoons of almond flour. I hope this helps and let me know how it goes. Note: I will adjust the recipe notes for other readers. Thank you for bringing it to my attention.