Irresistible Rhubarb Muffins
Delightful muffins combining tart rhubarb with a moist cake-like texture, perfect for breakfast, snacks, or dessert.
Ingrédients
For the Muffins
- 1 cup chopped rhubarb
- 1 cup all-purpose flour Can substitute with a gluten-free blend.
- 1/2 cup rolled oats
- 1/2 cup yogurt Greek yogurt can be used for added protein.
- 1/2 cup sugar Coconut sugar or honey can be used as alternatives.
- 1/4 cup vegetable oil
- 1 large egg Substitute with a flaxseed meal for a vegan option.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, mix together the flour, rolled oats, baking powder, baking soda, and salt.
- In another bowl, whisk together the yogurt, sugar, vegetable oil, egg, and vanilla extract until smooth.
- Fold the dry mixture into the wet ingredients until just combined, avoiding overmixing.
- Gently fold in the chopped rhubarb.
- Fill the muffin cups about three-quarters full with the batter.
Baking
- Bake the muffins in the preheated oven for 18-20 minutes until golden brown and a toothpick comes out clean.
- Cool in the tin for about 5 minutes before transferring to a wire rack.
Notes
These muffins can be frozen for up to three months. Reheat in the microwave for 15-20 seconds or bake at 350°F for 5-10 minutes. Avoid overmixing the batter to prevent dense muffins.