Whole Grain Rhubarb Muffins
These whole grain rhubarb muffins combine the tartness of fresh rhubarb with wholesome ingredients like whole wheat flour and flaxseed, creating a delightful snack or breakfast option that's both nutritious and comforting.
Ingredients
Dry Ingredients
- 1 cup whole wheat flour Opt for a high-quality brand like Bob's Red Mill for the best texture.
- 1 cup all-purpose flour (or spelt flour) Measure accurately for consistent results.
- 1/2 cup ground flaxseed or wheat bran Adds a nutty flavor and nutrition; a good choice is Flaxseed from Spectrum.
- 1/2 cup dark brown sugar or honey Honey works beautifully here for a less refined sweetener.
- 1 teaspoon baking soda Ensure it’s fresh for optimal rise.
- 1/4 teaspoon salt A must for balancing flavors.
Wet Ingredients
- 1 cup plain yogurt or Greek yogurt Rich yogurt adds moisture; Stonyfield Organic is recommended.
- 2 pieces eggs, beaten Use room-temperature eggs for a smooth batter.
- 3 tablespoons vegetable oil or coconut oil Grapeseed oil is a great alternative for lighter taste.
- 1/2 teaspoon vanilla extract Use pure vanilla for an aromatic touch.
- 2 cups chopped fresh rhubarb Look for vibrant, firm stalks for optimal flavor.
Instructions
Preparation
- Preheat your oven to 190°C (375°F).
- Chop your fresh rhubarb into small, bite-sized pieces.
- In a large bowl, combine the whole wheat flour, all-purpose or spelt flour, ground flaxseed, brown sugar, baking soda, and salt. Whisk together until well combined.
- In a medium bowl, mix the yogurt, beaten eggs, vegetable oil, and vanilla extract until smooth.
- Create a well in your dry ingredients and pour in the wet mixture. Gently stir until just combined—be careful not to overmix!
- Carefully fold the chopped rhubarb into the batter.
- Line a muffin tin with paper liners or lightly grease it. Fill each liner about 3/4 full with batter.
Baking
- Place the muffin tin in the oven and bake for 18-22 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Serving
- Enjoy with coffee or as a healthy snack!
Notes
Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. These muffins also freeze well for up to 3 months and can be prepared the night before and stored in the fridge.