Rhubarb Muffins

When I have a lone jar of something in the fridge, like a jar of rhubarb jam staring at me for a very long time, I kind of become obsessed thinking about ways to use it. I wanted to use it as an ingredient in something rather than using it as a jam for example on toast so I had to put on my "creative apron". After thinking long and hard I came up with this rhubarb muffins recipe. I enjoyed it very much and was happy that the rhubarb was finally used up! Note that if you don't have rhubarb jam you can blend together 150 grams pitted dates and 100 grams rhubarb. Note that it is important to use a sweet rhubarb jam (it is much too tart on its own) such as one blended with strawberries or dates. 

I prefer to use a silicon muffins pan when making muffins, they are easier to work with than traditional muffins pans.

Delightful and sweet muffins with a tangy twist

This recipe is:

  • Lactose (dairy) free
  • Nut free

Rhubarb Muffins

Makes 10-12 muffins


  • 250 grams (8¾ oz) rhubarb jam (or 100 grams rhubarb and 150 grams dates)
  • 180 grams (6½ oz) spelt flour
  • 1 teaspoon aluminium and gluten free baking powder
  • 1 teaspoon ground cinnamon
  • 150 millilitres (5¼ fluid oz) soy milk (you can also use almond milk, rice milk, oat milk or skimmed milk)
  • 60 millilitres (2 fluid oz) agave nectar
  • 1 egg (please use free range eggs)
  • 1 egg white (please use free range eggs)
  • 2 tablespoons coconut oil


  1. If you don't have rhubarb jam on hand you can chop 150 grams pitted dates and 100 grams (trimmed) rhubarb. Place in a food processor and blend for 1 minute or so, until smooth. Set aside.
  2. In a large bowl sift together the 180 grams spelt flour, 1 teaspoon baking powder and 1 teaspoon ground cinnamon.
  3. In a small bowl combine the egg, the egg white, 2 tablespoons coconut oil, 100 millilitres (3½ fluid oz) of the soy milk and 60 millilitres agave nectar.
  4. With a large wooden spoon, fold the wet ingredients into the dry ingredients. Do this swiftly and do not stir, only fold approximately 8-10 times.
  5. The batter will look fairly ugly but this is fine since it will ensure that the muffins will be light.
  6. Fold in the 250 grams rhubarb jam.
  7. Add the remaining 50 millilitres (1¾ fluid oz) soy milk if needed. The batter should be fairly moist (but not so runny it will drop off a spoon). Add more soy milk if needed.
  8. Lightly grease a silicon muffins pan with a few drops coconut oil and fill each cup two thirds to the rim.
  9. Bake at 190 degrees Celsius/375 Fahrenheit/Gas Mark 5, for 25-30 minutes.
  10. Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack. Allow to cool completely if using a silicon muffins pan as the muffins will be easier to remove.


  • You can add pecan nuts to the muffins, they go well with the rhubarb and dates.
  • Also try adding orange rind and more ground cinnamon, it gives a wonderful spicy taste.
  • You can use maple syrup instead of the agave nectar.      
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
  • You can use whole wheat flour instead of the spelt flour.
  • You can use regular baking powder instead of the aluminium and gluten free one.
  • The easiest method for dividing eggs into egg yolks and whites is to crack the egg so that the yolk sits in one side of the shell. Then pour the yolk into your other hand, cradling the yolk in your fingers. The white should run safely away from the yolk. This might require some practise. It usually takes around 4-5 seconds for the whites to fully drip into the bowl. You can freeze the yolks for later use.