Rhubarb Muffins
Ingredients
Dry Ingredients
-
2
cups
flour (AP, spelt, whole wheat or gluten free flour blend)
-
½
cup
rolled oats
-
2½
teaspoons
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
1
teaspoon
cardamom
-
½
teaspoon
cinnamon
-
1–2
tablespoons
chia or flax seeds (optional)
Wet Ingredients
-
⅓
cup
olive oil, melted coconut oil or butter
-
¾
cup
maple syrup
-
1
large
egg
-
1
teaspoon
vanilla
-
⅓
cup
milk, soy milk or nut milk
-
2
teaspoons
lemon zest
Rhubarb and Nuts
-
2½
cups
diced rhubarb, stems only, divided
-
½
cup
nuts (sliced almonds or try pecans or walnuts) optional
-
to taste
none
course turbinado sugar, optional
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, mix the dry ingredients together.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Fold in 2 cups of rhubarb and half of the sliced almonds.
- Spoon the batter into a greased muffin tin.
- Sprinkle remaining almonds on top and tuck in reserved rhubarb pieces.
- Bake for 23-28 minutes until a skewer comes out clean.
- Let the muffins cool slightly before removing from the tin.
Nutrition Facts (estimated)
Servings
12
Calories
243
Total fat
9.3g
Total carbohydrates
36.4g
Total protein
4.6g
Sodium
66mg
Cholesterol
15.5mg
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