Can I use frozen rhubarb in keto muffins?

Yes, frozen rhubarb works just fine in these keto rhubarb oat muffins. No need to thaw it first—just chop it while still frozen and mix it in like you would fresh. The muffins may need a couple of extra minutes in the oven, but the flavor stays great.

Are these rhubarb muffins really keto-friendly?

Absolutely. These muffins use almond flour, coconut flour, and oat fiber—no wheat or regular oats. They’re sweetened with monk fruit or erythritol, which keeps the carbs low and your keto diet on track. Each muffin has around 6g of carbs, with 3g of that coming from fiber.

What can I use instead of Greek yogurt in rhubarb recipe?

You can use full-fat cottage cheese or even a thick coconut yogurt to keep these muffins dairy-free and muffin vegan. Cottage cheese gives the muffins a rich texture and goes great with rhubarb, especially in clean eating and low-carb recipes.

Easy Keto Rhubarb Oat Muffins That Actually Taste Good

Keto Rhubarb Oat Muffins Recipe

Print Recipe

These keto rhubarb oat muffins are soft, slightly tangy, and perfect for a low-carb breakfast or snack. Made with almond flour, Greek yogurt (or cottage cheese), and sweetened with monk fruit, they’re a go-to for healthy rhubarb recipes, especially if you’re into clean eating, easy summer meals, or just need a break from the usual boring muffin. Vegan swaps included.

Author: Jane Summerfield
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Dessert, Snacks
Method: Baking
Cuisine: American, Keto, Low-Carb
Diet: Gluten Free

Ingredients

Scale

1 ½ cups almond flour
½ cup coconut flour
⅓ cup oat fiber
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
3 large eggs
½ cup Greek yogurt or rhubarb cottage cheese
¼ cup melted coconut oil or butter
½ cup monk fruit sweetener
1 tsp vanilla extract
1 cup chopped rhubarb
Optional: ½ cup raspberries for rhubarb raspberry muffins

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Instructions

Preheat oven to 350°F (175°C). Line a muffin tin or use silicone muffin cups.
In a bowl, mix almond flour, coconut flour, oat fiber, baking soda, salt, and cinnamon.
In a separate bowl, whisk eggs, Greek yogurt or cottage cheese, coconut oil, sweetener, and vanilla.
Combine dry and wet ingredients. Mix until just combined.
Gently fold in rhubarb and raspberries (if using).
Spoon batter into muffin cups, filling ¾ full.
Bake for 22–28 minutes, until tops are golden and a toothpick comes out mostly clean.
Let cool in the pan for 10 minutes, then transfer to a rack.

Notes

For muffin vegan version, swap eggs for flax eggs and Greek yogurt for coconut yogurt.
Rhubarb can be fresh or frozen (no need to thaw first).
Add lemon zest or nuts for extra texture.
Store in fridge up to 5 days or freeze up to 2 months.
These also work well for easy yummy muffin recipes meal prep.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Serving Size: 1 muffin
Calories: 160 Sugar: 1.5g Sodium: 180mg Fat: 13g Saturated Fat: 6g Unsaturated Fat: 6g Trans Fat: 0g Carbohydrates: 6g Fiber: 3g Protein: 5g Cholesterol: 45mg

Find it online: https://www.wellnesswarrior.org/keto-rhubarb-oat-muffins/