Rhubarb Honey Bran Muffins

We’re on Day 2 of a furnace crisis, we’re stuck at 55°-65°F (12-18°C). It’s bearable, but this morning we longed for something to warm us up. I turned to one of my favorite breakfast muffin recipes from the Prairie Fruit Cookbook.  My kids think it’s funny that I use my own cookbook.  Of course I use it – it has all my favorite recipes!  RHUBARB MUFFINS

Here’s a muffin recipe that will rekindle your love of bran muffins!  It’s super moist and delicious thanks to honey, applesauce and rhubarb.rhubarb muffin

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5 from 2 votes

Rhubarb Honey Bran Muffins

You won't believe how moist and delicious these bran muffins are. No rhubarb, no problem, try using apples, raspberries, saskatoons, cherries, currants or blueberries instead.
Prep : 10 mins
Cook : 20 mins
Total Time: 30 mins


  • 1 1/2 cup whole-wheat flour 375 mL
  • 3/4 cups wheat bran 175 mL
  • 1 tsp baking powder 5 mL
  • 1 tsp baking soda 5 mL
  • 1 tsp cinnamon 5 mL
  • 1/4 tsp salt 1 mL
  • 1 egg 1
  • 1/4 cup canola oil 60 mL
  • 1/2 cup honey 125 mL
  • 1/2 cup milk 125 mL
  • 1 tsp vanilla extract 5 mL
  • 3/4 cups applesauce unsweetened (175 mL)
  • 1 1/2 cup rhubarb diced (fresh or frozen) (375 mL)


  • Preheat oven to 375°F (190°C).
  • Lightly grease muffin pans.
  • In large bowl, mix together flour, bran, baking powder, baking soda, cinnamon and salt.
  • In a second bowl, mix together egg, canola oil, honey, milk, vanilla and applesauce.
  • Add wet mixture to dry mixture and stir until just combined.
  • Add rhubarb and gently fold into mixture.
  • Spoon into prepared muffin pan(s).
  • Bake for 20-25 minutes or until tops are firm to the touch.


If using frozen fruit that has a few too many ice crystals, place fruit in colander or sieve and shake out the ice crystals.
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While we enjoy our warm muffins, we’ll be thinking about hot summer days like when these photos were taken for a photo shoot for the Manitoba Canola Grower’s Be Well Website which featured this recipe and supplied me with some might nice photos of these muffins.  You work it muffin!

rhubarb muffinrhubarb bran muffins

Want to learn more about rhubarb and a list to other rhubarb recipes, check out 7 Things You Need to Know About Rhubarb.

Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist,  speaker and writer putting good food on tables and agendas.  She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.

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  1. Thanks for the tip. I make a bran muffin using all bran cereal and oat bran. I do not use oil, just applesauce. I use half/half tapioca flour and slightly ground oats. Already include prunes but wanted something more. Found I had rhubarb in my freezer. Yes, it probably does have ice crystals. Thanks for the tip.

    1. You win the fibre game for sure! Way to go. Hope you enjoyed the rhubarb in your muffins.


    1. Hi Meg,
      The texture and consistency of the two are quite different – wheat bran is light and fluffy flakes, bran cereal is much more dense and crisp. Results would be quite different and you would like have to play with the liquid to dry ingredient ratio. An interesting thought though!

      1. I use All Bran cereal making this recipe, and I find it turns out amazing. I do not personally change the ratios, but I will make sure to soak the All Bran in the liquid ingredients for ~5 minutes to soften up the All Bran before mixing in the rest of the dry ingredients.

        Thank you for the recipe Getty Stewart, I am always looking for ways to get some use out of my garden’s Rhubarb.

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