Description
Delightful muffins with a unique tartness from rhubarb, offering a nutritious twist with whole wheat flour and oats.
Ingredients
Scale
- 1 cup Chopped rhubarb
- 1 cup Whole wheat flour
- 1/2 cup Rolled oats
- 1/2 cup Honey or maple syrup
- 1/2 cup Greek yogurt
- 2 Eggs
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine the whole wheat flour, rolled oats, baking powder, baking soda, salt, and cinnamon in a large bowl.
- Whisk together the honey (or maple syrup), Greek yogurt, eggs, and vanilla until smooth in another bowl.
- Pour the wet mixture into the dry ingredients and mix just until combined.
- Fold in the chopped rhubarb until evenly distributed.
- Divide the batter evenly among the muffin cups, filling them about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.
Notes
Store in an airtight container for up to four days or freeze for up to three months. Substitute eggs for flaxseed meal for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg