Rhubarb Bran Muffins



  • 1 cup whole wheat flour
  • 1 cup spelt bran (you could also use wheat bran)
  • 1/4 cup white sugar
  • 1/4 cup packed brown sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1-1/4 cup milk
  • 1 egg, beaten
  • 1/4 cup grapeseed oil
  • 1 cup chopped rhubarb (How you cut the rhubarb depends on its thickness, but you want sizeable chunks to get those bites of rhubarb goodness. If it’s slender, I suggest about 3/4″ pieces. If it’s thicker, 1/2″ pieces should be fine.) 


Pre-heat oven to 400ºF. Prepare muffin tray with 12 paper liners.

Mix the dry ingredients in a large bowl. Combine the wet ingredients and mix well. Add the wet ingredients to the dry, and stir until just incorporated. Stir in the rhubarb pieces. Scoop the batter into the 12 muffin liners (an ice cream scoop helps you distribute the batter evenly). Bake for 23 to 25 minutes, or until the tops are nicely browned and a toothpick inserted into a muffin comes out clean.

Serve warm with butter if you prefer, but these are beautifully moist and good to eat just as they are. Or, serve with some rhubarb compote (see below for a quick “cheater” version).