Best Raspberry Rhubarb Flax Muffins

Raspberry Rhubarb Flax Muffins (Easy, Fruity & Healthy)

There’s something magical about the sweet-tart combo of raspberries and rhubarb baked into a warm, moist muffin. Add some nutty flaxseed for a fiber-rich boost, and you have the ultimate healthy breakfast or snack. These raspberry rhubarb flax muffins are a little sweet, tangy, and packed with nutrients you can feel good about.

Whether you’re baking for picky kids, prepping healthy snacks for the week, or just craving a fruity bite with your coffee, this muffin recipe delivers.

Why You’ll Love These Raspberry Rhubarb Flax Muffins

These muffins aren’t just good… they’re beneficial for you. Here’s why you’ll want to make them frequently:

• Flavor-packed: Raspberries bring sweetness, rhubarb adds a tart punch, and flax gives a nutty richness.
• Moist & fluffy: Thanks to the fruit and oil, they stay tender without being dense.
• Wholesome ingredients: No mystery fillers here—just real, nourishing stuff.
• Meal prep friendly: Make a batch and enjoy breakfast all week.
• Easily adaptable: Can be made dairy-free, egg-free, and gluten-free with a few swaps.

Perfect for busy mornings, lunchboxes, or guilt-free snacking, these muffins are proof that healthy doesn’t have to mean boring.

What Makes These Muffins Healthy?

You don’t have to sacrifice taste to enjoy a nutritious muffin. These raspberry rhubarb flax muffins tick all the boxes:

• Flaxseed power: Rich in omega-3 fatty acids, fiber, and protein, ground flax helps with digestion and heart health.
• Fruit-forward: Packed with real raspberries and rhubarb, not flavoring or fake syrups.
• Reduced sugar: Naturally sweet from the fruit; you can use honey, maple syrup, or coconut sugar to keep things clean.
• Whole grain alternative: Replace all-purpose flour with whole wheat or oat flour to increase fiber content..
• Lower-fat version: You can sub applesauce or Greek yogurt for some of the oil without sacrificing texture.

Ingredients & Substitutions

Ingredients You’ll Need

These raspberry rhubarb flax muffins are made with simple pantry staples and a few fresh ingredients. You probably already have most of them!

Main Ingredients

• 1 cup rhubarb, chopped – Fresh or frozen (see tips below)
• 1 cup raspberries – Fresh or frozen work just fine
• 2 tablespoons ground flaxseed – Adds fiber, healthy fats, and subtle nuttiness
• 1 ¾ cups flour – All-purpose, or sub with whole wheat for a fiber boost
• ½ cup brown sugar or coconut sugar – For that perfect hint of sweetness
• 2 teaspoons baking powder – Helps them rise nicely
• ½ teaspoon baking soda – Boosts lift and browning
• ½ teaspoon cinnamon – Optional but warm and lovely
• ½ teaspoon salt – Balances the flavor
• 2 eggs – Or flax eggs for a vegan option
• ½ cup oil – Neutral oil like avocado, canola, or melted coconut
• ¾ cup milk – Dairy or plant-based (like almond or oat milk)
• 1 teaspoon vanilla extract – For extra depth

Optional Add-Ins and Swaps

Want to customize these muffins to suit your taste or pantry? No problem!

• Chia seeds – Add extra fiber and texture
• Greek yogurt – Swap half the oil for creaminess
• Maple syrup – Use instead of sugar, but reduce milk slightly
• Applesauce – Replace part of the oil with lower-fat
• Frozen fruit – No need to thaw raspberries; for rhubarb, see thawing tips below
• Gluten-free flour blend – Works great in a 1:1 swap if you need GF muffins
• Egg-free? – Use 2 flax eggs (2 tbsp flaxseed + 6 tbsp water)

TIP: If your rhubarb is super tart, you can toss it in a teaspoon of sugar before adding to the batter.

Baking Instructions & Pro Tips

How to Make Raspberry Rhubarb Flax Muffins

This dish is prepared in a single bowl and takes approximately 20 minutes to bake.. Here’s how to get perfect, bakery-style muffins every time.

Step-by-Step Instructions

1. Prep the oven and muffin tin
   Preheat your oven to 375°F (190°C). Place paper liners in a 12-cup muffin pan or lightly coat each cup with grease..
2. Chop the rhubarb
   If using fresh rhubarb, wash and trim the ends, then slice into small ½-inch pieces.
   When utilizing frozen rhubarb, it is advisable to allow it to thaw slightly and subsequently pat it dry to prevent the muffins from becoming excessively moist..
3. Mix the dry ingredients
   In a large bowl, whisk together:
4. Mix the wet ingredients
   In another bowl or large measuring cup, whisk:
   • 2 eggs
   • ½ cup oil
   • ¾ cup milk
   • ½ cup brown sugar
   • 1 teaspoon vanilla extract
5. Combine wet and dry
   Pour the wet mixture into the dry ingredients. Stir gently until just combined—don’t overmix or your muffins will turn out dense.
6. Fold in the fruit
   Gently fold in:
   • 1 cup chopped rhubarb
   • 1 cup raspberries
     Be gentle—raspberries break easily.
7. Fill and bake
   Pour the batter into the muffin tins, making sure each one is filled to about three-quarters of its capacity. Let the oven work its magic for a spell of 18 to 22 minutes, until a toothpick, like a tiny sword, pierces the heart of your creation and emerges unscathed, free of any clinging crumbs.
8. Cool & enjoy
   Allow the muffins to rest in the tin for 5 to 10 minutes before moving them to a wire rack..

Looking for a savory twist? Try these savory veggie muffins

Pro Baking Tips for Perfect Muffins

• Don’t overmix the batter—just enough to combine ingredients. Overmixing = tough muffins.
• Use paper liners or a silicone pan for easy removal and less cleanup. Frozen rhubarb, just thaw it until it’s soft enough to slice, and then gently blot it with a paper towel.
• Test doneness by using a toothpick or gently pressing the top of the muffin—it should bounce back.
• Add a sprinkle of raw sugar on top before baking for a light crunch.

Storage, Serving & Variations

How to Store & Serve These Muffins

Proper storage keeps your muffins moist and delicious:

• Room Temperature: Store in an airtight container lined with paper towels to absorb moisture. They stay fresh for up to 3 days.
• Refrigerator: For longer storage, place muffins in a sealed container in the fridge for up to 5 days.
• Freezer: Wrap cooled muffins individually in plastic wrap. Afterward, transfer them into a bag suitable for freezing. They can remain frozen for a duration of up to three months.

Serving Suggestions:

• Warm muffins slightly before serving to enhance flavor.
• Enhance the richness by pairing it with a dollop of Greek yogurt or a spread of almond butter.

Flavor Variations to Try

Customize your muffins with these delightful variations:

• Lemon Zest: Incorporate 1 teaspoon of lemon zest into the batter to infuse it with a citrus flavor..
• Nutty Crunch: Fold in ½ cup of chopped walnuts or almonds for added texture.
• Spiced Up: Incorporate ¼ teaspoon of ground ginger or nutmeg for a warm spice note.
• Streusel Topping: Mix 2 tablespoons of flour, 2 tablespoons of brown sugar, and 1 tablespoon of melted butter. Sprinkle over muffins before baking for a sweet, crumbly topping.
• Mini Muffins: Use a mini muffin tin and reduce baking time to 10–12 minutes for bite-sized treats.

Raspberry Rhubarb Flax Muffins – FAQs

Can you put flaxseed in muffins?

Absolutely! Flaxseed is a fantastic addition to muffins. Ground flaxseed adds fiber, healthy fats (especially omega-3s), and a nutty flavor. It also helps with moisture retention, giving you softer muffins. You can even use flaxseed as an egg substitute by mixing 1 tablespoon of ground flax with 3 tablespoons of water (let it sit for 5 minutes).

Do you thaw rhubarb before making muffins?

Yes, if you’re using frozen rhubarb, it’s best to thaw it first. Let it sit at room temperature for about 30 minutes, then blot it dry with a paper towel. This prevents excess water from making your muffins soggy.

How to chop rhubarb for muffins?

Wash the rhubarb stalks, trim the ends, and cut them into small ½-inch pieces. Smaller chunks work best in muffins because they spread evenly throughout the batter and soften nicely while baking.

How many calories are in a rhubarb muffin?

The calories can vary depending on ingredients, but a standard raspberry rhubarb flax muffin made with oil, whole wheat flour, and natural sweeteners typically contains around 160–200 calories. For more precise info, check the nutrition label in the recipe card below.

What can I substitute for flaxseed in muffins?

If you’re out of flaxseed, try chia seeds or omit it altogether. Chia seeds work just like flax for egg substitution: 1 tbsp chia + 3 tbsp water = 1 egg.

Can I use frozen raspberries in this recipe?

Yes! Frozen raspberries work great. No need to thaw them—just fold them into the batter gently at the end to avoid bleeding color too much.

Raspberry Rhubarb Flax Muffins

These raspberry rhubarb flax muffins are soft, fruity, and packed with fiber. They're the perfect make-ahead breakfast or snack, with the sweet-tart balance you crave

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12

Calories 185 kcal

Ingredients

  

• 1 cup chopped rhubarb fresh or frozen
• 1 cup raspberries fresh or frozen
• 2 tbsp ground flaxseed
• 1¾ cups flour all-purpose or whole wheat
• ½ cup brown sugar or coconut sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ½ tsp salt
• 2 eggs or flax eggs
• ½ cup oil avocado, canola, or coconut
• ¾ cup milk dairy or plant-based
• 1 tsp vanilla extract

Instructions

 

• Preheat oven to 375°F (190°C). Line a muffin tin with liners.
• If using frozen rhubarb, thaw slightly and pat dry.
• In a large bowl, whisk flour, flaxseed, baking powder, baking soda, cinnamon, and salt.
• In another bowl, whisk eggs, oil, milk, sugar, and vanilla.
• Pour wet into dry and mix until just combined.
• Gently fold in rhubarb and raspberries.
• Spoon batter into muffin cups, about ¾ full.
• Bake 18–22 minutes or until a toothpick comes out clean.
• Cool 5–10 minutes in pan, then transfer to a rack. Enjoy!

Notes

• Sub maple syrup for sugar and reduce milk slightly
• To make vegan, use flax eggs and plant milk
• Add lemon zest for extra brightness
• Sprinkle raw sugar on top for a crunchy finish

Keyword raspberry rhubarb flax muffins, healthy muffins, high fiber muffins