Rhubarb Muffin Recipe

A whole grain, Rhubarb Muffin Recipe! Simple healthy one-bowl recipe made with oats, your choice of flour, optional seeds and nuts, sweetened with maple syrup. Vegan and GF adaptable!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350F

Step 2

In a medium bowl, add flour, oats, baking powder, baking soda, salt and spices. Mix Well.

Step 3

To the bowl add egg, oil (or melted coconut oil or butter) maple syrup, vanilla, milk and lemon zest. Give a good stir to combine. Add 2 cups rhubarb( reserving ½ cup for the top -see notes). Add half the sliced almonds (saving some for the top). Spoon the thick-ish batter into a very well greased , non stick muffin tin or line with muffin cups.

Step 4

Sprinkle the top with remaining almonds. Tuck in few of the reserved rhubarb into the batter of each muffin, colorful side up. Sprinkle with course sugar if you like.

Step 5

Bake 23-25 minutes. Check doneness by inserting a skewer or small knife into the center of a center muffin. If it comes out clean they are done. Let cool.

Step 6

Using a knife, loosen the edges of the muffins to release.

Step 7

These will keep 3-4 days, covered or sealed, at room temp.

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