Strawberry Rhubarb Muffins

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Strawberry Rhubarb Muffins! Fluffy vegan + gluten-free oat flour muffins spiced with ginger and filled with juicy chunks of strawberry and rhubarb. A summery sweet baked treat!

When you hear rhubarb you probably think pie, but when you taste these Strawberry Rhubarb Muffins you will not be thinking about pie at all. You will only be thinking about how wise it was of you to channel your summer fruits into muffins instead. They will convince you with their sweet gingery flavor and soft golden insides. Very persuasive little muffins they are.

Can pie be warmed up, sliced in half, and slathered with almond butter? Can pie be munched in the car one handed while hungry-driving? Can pie deliver wonderfully juicy fruit chunks amidst tender oat flour fluff?

No…but muffins can. This is why we made muffins. This is why we love muffins.

What I don’t get is why Instagram is telling me rhubarb season is NOW, and yet not a single grocery store I went to had fresh rhubarb. Thank goodness for the frozen stuff or we’d be chatting about Just Strawberry Muffins right now. I’m not saying I mind that fact that the frozen stuff comes already sliced for me, but it does feel less seasonally authentic somehow.

If you can find fresh, use fresh. If you can’t find fresh, check for frozen. If you don’t like slicing, frozen was made for you. Same goes for the strawberries, although I used fresh there.

I jumped straight to the fruity fun part, the mix-ins, but let’s back up and talk about the muffin part. These grain-free muffins are my personal favorite, but oat muffins seem to be your favorite so I made this recipe with oat flour. And even more requested, I made them with ONLY oat flour – no flour combining or starch additions. Yep, I’m finally embracing the flax egg.

They are oil-free and quite low-fat too. I tested a batch with almond butter, but the nutty flavor was too overpowering, so these are made with applesauce for moisture. I do recommend using full fat coconut milk for the non-dairy milk to give them an extra boost of richness, but it’s up to you.

Oat flour baked goods taste much less sweet in my opinion than almond flour ones, so I used more coconut sugar than usual. It helps to balance the tart taste of the rhubarb and ginger spice too. But you can scale it back if you are okay with a less sweet muffin.

This is not rhubarb at it’s fancy finest, this is rhubarb’s casual weekend look. Easy, cozy, familiar.

Processed with VSCO with a6 preset

The one thing pie does have over muffins is the obligatory scoop of melty ice cream on top. But no one ever said a muffin sundae couldn’t be a thing.


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Strawberry Rhubarb Muffins

4.7 from 3 reviews

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 9 muffins 1x
  • Category: snack
  • Method: baking
  • Cuisine: american

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Strawberry Rhubarb Muffins! Fluffy oat flour muffins spiced with ginger and filled with juicy chunks of strawberry and rhubarb. A summery sweet baked treat!



  • 1/2 cup (120g) unsweetened applesauce
  • 2/3 cup (110g) coconut sugar
  • 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
  • 1 tbsp fresh grated ginger (or 1 tsp ground ginger)
  • 1/2 cup (120g) full fat coconut milk*
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 1/2 cups (275g) gluten-free oat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (60g) chopped rhubarb
  • 1/2 cup (60g) chopped strawberries


  1. Preheat the oven to 350F.
  2. Prepare the flax eggs and set aside for 5-10 minutes to gel.
  3. In a mixing bowl, whisk together the applesauce, coconut sugar, flax eggs, lemon juice, vanilla, and milk.
  4. Add the oat flour, baking powder, baking soda, and salt.
  5. Stir to combine.
  6. Fold in the chopped rhubarb and strawberries, reserving some for on top.
  7. Spoon the batter into a muffin pan lined with paper liners or coated with coconut oil. Fill each muffin about 3/4 of the way.
  8. Top each with a few extra chunks of rhubarb and a strawberry slice.
  9. Bake for 35-40 minutes at 350F or until the center feels firm to the touch and bounces back when lightly pressed.
  10. Remove form the oven and cool for 10 minutes before removing from the pan.
  11. Enjoy! Keep leftovers in an airtight container in the fridge for up to a week.


*You can use other kinds of milk, but the muffins won’t be as moist/rich since this recipe is otherwise very low in fat.


  • Serving Size: 1 muffin
  • Calories: 202
  • Sugar: 12g
  • Fat: 5g
  • Saturated Fat: 2g
  • Carbohydrates: 33g
  • Fiber: 3g
  • Protein: 5g

Keywords: summer, baking, vegan, gluten-free, snack, rhubarb

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