These rhubarb oat bran muffins are the BEST healthy muffins! They’re made with oat bran and whole-grain flour and loaded with tangy rhubarb. You’ll love these muffins for a healthy breakfast or snack!
I took my weekly trip to the local farmer’s market and it finally happened…LOCAL RHUBARB. I’m been waiting for this moment for about a month, since “rhubarb season” started, though here in Montreal, the season starts a bit later. But finally, the time has come! Giant stalks of rhubarb are now readily available, and ready to be baked into all sorts of delicious recipes!
As soon as I bought the rhubarb home, I immediately started testing out some recipes in the kitchen. I made some rhubarb compote, (Which I just love to enjoy on yogurts and chia puddings) strawberry rhubarb puff pastry tarts, and a strawberry rhubarb crisp for dessert the other night.
I’ve been wanting to make some healthy muffins, so I thought it would be the perfect opportunity to use some of my fresh rhubarb. Bran muffins are one of my favourite types of muffins out there. They have this rich flavour and are loaded with healthy fibre. You can also use wheat bran in this recipe, but I love the taste of oat bran, and I find it’s more readily available in most grocery stores. (usually in the oatmeal section)
One thing I love about these rhubarb oat bran muffins is they’re perfect for taking on the go. You can pack them up for breakfast, road trips and picnics. They’re also great to serve up if you’re having guests over for brunch, and can easily be prepared ahead of time.
These rhubarb oat bran muffins are:
- High in fibre
- Low in fat
They’re also quite low in sugar for a muffin recipe! I use coconut sugar in these muffins because has a lower glycemic index than regular sugar. (Which means it essentially won’t make you “crash” as much as when you eat regular sugar)
A few notes on this recipe:
I use whole grain spelt flour in these muffins, but there are lots of substitution options. You can use all whole wheat flour, regular flour, a mix of both, or a gluten-free flour blend if you’re looking to make these muffins gluten-free. One important thing to note if you are substituting with a gluten-free flour blend, make sure to use a one to one gluten-free flour blend. These types of blends you can use the same ratio to replace regular flour, and they usually already contain xantham gum. (A rising agent to help your baked goods come out light and fluffy)
You can also substitute wheat bran for oat bran if you prefer in this recipe, but don’t switch out the oat bran for rolled oats! They’re not the same thing! Oat bran is just the bran of the oat, not the whole oat. It’s what gives these muffins their delicious flavour!
I haven’t tried replacing the egg in this recipe to make it vegan, but I think I’ll test out using a flax egg next time I make them and see how they turn out! If you try this and have success with it definitely let me know in the comments below. Or if you’re looking for a vegan muffin recipe right now make sure to check out my vegan apple crumb muffins.
You can also mix in some chopped up strawberries into these muffins if you’re looking to make them into strawberry rhubarb muffins, which would be delicious!Print
These rhubarb oat bran muffins are the perfect treat for breakfast!
- 1 1/4 cup almond milk
- 2 tsp apple cider vinegar (or white vinegar)
- 1 cup oat bran
- 1 cup+2 tbsp whole grain Spelt flour (can sub whole wheat flour, regular flour, gluten-free flour blend)
- 1/3 cup coconut sugar (or brown sugar)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 egg
- 1/4 cup molasses
- 2 tbsp coconut oil, melted (or any vegetable oil)
- 1 tsp vanilla extract
- 3/4 cup chopped rhubarb
- Preheat the oven to 400 degrees F
- Mix the almond milk and apple cider vinegar together. Set aside for 5 minutes to allow it to turn into “buttermilk”
- Mix the oat bran, flour, coconut sugar, baking powder, baking soda, salt and cinnamon together in a bowl.
- Mix the egg, molasses, oil, vanilla and almond milk mixture together in another bowl.
- Pour the wet ingredients into the dry and mix until combined.
- Stir in the rhubarb
- Spray a muffin tin with cooking spray, or line with muffins tins and make for 15-17 minutes.
The batter will be a bit runny. This is normal.
Try mixing in raisins, walnuts or any of your favourite berries into these muffins!
- Serving Size: 1 muffin
- Calories: 198
- Sugar: 14g
- Fat: 9g
- Saturated Fat: 7g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
Keywords: bran muffins recipe, rhubarb muffins, vegan muffin recipe
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