Plant-Based Oil-Free Sugar-Free Rhubarb Muffins

Light Sugar-Free Rhubarb Muffins

Rhubarb season here in Northern Europe has definitely begun, and one of my favourite recipes with this fine vegetable is a muffin. Yes, muffins again πŸ™‚

Why should you eat rhubarb?
Rhubarb is low in saturated fat and sodium, and very low in cholesterol. It is also a good source of magnesium, and a very good source of dietary fibre, vitamin C, vitamin K, calcium, potassium and manganese.

This rhubarb muffin recipe is oil-free, sugar-free, lactose-free, casein-free, gluten-free (if you use gluten-free oat flour), vegan.



  • 15 dates, pitted and chopped
  • 250ml water
  • 1 big banana
  • 2 handfuls of soaked almonds
  • 200ml apple sauce


  • 155g (5.47oz) oat flour
  • 150 g (5.29oz) raw buckwheat flour
  • 2 tsp cinnamon
  • 40g goji berries
  • 2 tsp baking powder
  • 350 ml peeled and chopped rhubarb

STEP 1: In a small bowl, cover the chopped dates with 250ml water and let soak for at least 15 minutes.

STEP 2: In a big bowl, mix together the flours, baking powder, goji berries, and cinnamon.

STEP 3: Place the dates with the soak water, banana, and almonds into a blender and blend until smooth. Add applesauce and blend again.

STEP 4: Add this date mixture to the bowl of dry ingredients, and mix until all the dry ingredients have disappeared.

STEP 5: Fold in the rhubarb. Spoon the batter into a silicone muffin pan or parchment muffin papers in a metal pan. This recipe makes 12 big muffins or 24 smaller ones.

STEP 6: Heat oven to 350 F (175 C). Bake big muffins for 30-35 minutes, and small ones for 25 minutes. The muffins will be done when cracks appear, and when a toothpick inserted comes out clean. Let cool in the pan for at least 15 to 20 minutes before removing.
muffins, rhubarb, oat flour, buckwheat flour, dates, banana, apple sauce, recipe, dessert, breakfast, sugar-free, gluten-free, casein-free, vegan, plant-based, lactose-free


  • Make your own apple sauce – peal 4 small or 2 big apples and boil in a bit of water for 5 minutes. Let cool.
  • If you use tartrate baking powder (like I did), add 10 g to the dry ingredients.
  • If you do not have oat flour, you can just measure 155 g of oats and grind them into flour.
  • Store the leftover muffins in freezer. Heat up in oven whenever needed.

Nutritional info (1 big muffin): 161 kcal, 30.09g carbohydrates, 2.02g fats, 4.66g protein, 4.25g fibre, 48.1mg calcium.

Bon appetite!

Author: Nele Liivlaid (Nutriplanet)

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