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Healthy Rhubarb Muffins

Fluffy, moist, and studded with sweet, tart rhubarb chunks. Topped with an oat streusal to add a nice crunch.

Course Dessert
Keyword vegan healthy rhubarb muffins
Prep Time 15 days
Cook Time 20 minutes
Servings 9 muffins
Author Taavi Moore


  • 1 cup medjool dates, pitted and soaked
  • 3 tbsp maple syrup
  • cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup non-dairy milk
  • 1 ¼ cup whole wheat flour
  • ¾ cup unbleached, all purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ¾ tsp each: ground ginger & cardamom
  • 1 ½ cup rhubarb, diced


  • ¾ cup rolled oats
  • 2 tbsp coconut sugar
  • ¼ tsp ground cinnamon
  • ¼ cup melted coconut oil


  1. Preheat oven to 350 degrees. Line a muffin tin with muffin liners.

  2. In a blender, blend dates and maple syrup until it forms a smooth paste. Transfer to a small bowl. Mix in coconut oil, vanilla, and milk until combined.

  3. In a larger bowl, combine flours, baking powder and soda, salt, and spices. Pour in wet mixture and combine with a wooden spoon. Fold in diced rhubarb. Batter may seem thick, but don't worry. In a small bowl, combine all struesel ingredients.

  4. Scoop in ¼ cup butter into each muffin liner. Sprinkle over 1 tbsp of struesel mixture. (Optional): sprinkle over a bit of cane sugar. Bake for 20 min. until toothpick inserted comes out clean and muffin is golden brown.