Seedy Rhubarb Oat Muffins

These seedy rhubarb oat muffins are quick and easy to make and are super tasty. They’re made with whole wheat, large flake oats, rhubarb, pumpkin and sunflower seeds and sweetened with honey – not bad for a muffin! These seedy rhubarb oat muffins are perfect for nut free environments.

seedy rhubarb oat muffins
I love the seeds on top, my kids love the brown sugar on top!

Also read: How and When to Harvest Rhubarb, Cornmeal Rhubarb Surprise Muffins, Rhubarb Honey Bran Muffins

I love muffins that are tasty and offer the benefits of whole grains, especially when they’re as moist and delicious as these seedy rhubarb oat muffins. Key ingredients in this batter are whole wheat flour and large flake oats.

rhubarb oat muffins

I’ve made a couple of batches with fresh rhubarb this spring, but I know they’ll be just as tasty with frozen rhubarb. And if you don’t have rhubarb, consider raspberries or cranberries as alternatives. In fact, I based this recipe on my Nutty Cranberry Oat Muffin recipe.

Without further delay…

Seedy Rhubarb Oat Muffin Recipe

seedy rhubarb oat muffins
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5 from 2 votes

Seedy Rhubarb Oat Muffin

There's so much goodness packed into this delicious muffin. A nut free, whole grain muffin sweetened with honey, perfect for snacks or lunch at home or at school.
Prep : 20 mins
Cook : 18 mins


  • 1 cup large flaked oats
  • 1 cup buttermilk *
  • 1 cup whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup honey
  • 1/3 cup canola oil
  • 1 tsp vanilla extract
  • 1 egg
  • 3/4 cup diced rhubarb fresh or frozen
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds


  • 1 Tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1 Tbsp pumpkin seeds
  • 1 Tbsp sunflower seeds


  • Preheat oven to 375°F (190°C). Lightly grease a muffin pan or line with papers.
  • In large bowl, mix oats and buttermilk*; let stand for 15 minutes.
  • In separate large bowl, mix flour, baking powder, baking soda, cinnamon and salt.
  • Mix honey, oil, vanilla and egg with oats.
  • Stir wet ingredients into dry ingredients until just combined. Add rhubarb and seeds.
  • Spoon into muffin pan.
  • Combine topping ingredients and sprinkle on muffins.
  • Bake for 16 to 18 minutes until tops are firm to touch.
  • Remove from oven, place on cooling rack and let cool for 5 minutes then remove from tray to cool completely.


*To make a substitute for buttermilk place 1 Tbsp of lemon juice in a measuring cup. Add enough milk to make 1 cup; let sit for 5 minutes.
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Course: Snack
Cuisine: American
Keyword: muffins, oats, rhubarb

Are Muffins a Healthy Snack?

I think it’s a stretch to consider most store bought or restaurant bought muffins as healthy. They’re typically high in sugar, unhealthy fats, artificial flavors and preservatives. Even though they can be very tasty, there are very few ingredients that could be called healthy. And, to top it off, they’re usually very large. Eat one of these muffins as your afternoon work snack, and you’re bound to feel sleepy soon after.

Even homemade muffins or organic, gluten-free super food muffins from a local coffee house may not be what you’re looking for in a healthy snack. Which of course begs the question – what exactly are you looking for in a healthy snack?  Once you’ve narrowed that down, look at the ingredient list and nutrition panel to help you decide what’s a good fit for you. If you’re baking your own muffins, it’s much easier to control what goes in your muffin.

For me healthy snacks offer a combination of food groups, are low (or lower than most) in sugar and are just the right size to satisfy a particular craving, usually sweet or salty. Here are some of my favorite snacks.

These seedy rhubarb oat muffins, may be a little high in sugar (honey), but I like that they’re relatively small, are made with whole grains and include some fruit and seeds. When I have a craving for something sweet, I know they’re a much better option than any store bought cookie, muffin, donut, chocolate bar or other baked good. But I also know that moderation is key.

seedy rhubarb oat muffins
I added some hemp seeds to the topping in this batch.

What do you think? Do you consider muffins a healthy snack?

What do you snack on when you have a sweet craving?

Comment below or if you make this recipe, share your photos with me on Instagram @getgettys or Facebook @GettyStewart.HomeEconomist so I can like it!

Interested in 45 other rhubarb recipes all in one easy reference by your favorite Home Economist (that would be me!)? Check out my rhubarb ebook!
Getty Stewart is a Professional Home Economist,  speaker, frequent media guest and writer dedicated to putting good food on tables and agendas.  She is the author of several recipe books on enjoying and preserving fruit, Founder of Fruit Share, a mom and veggie gardener. Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this.

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