Description
These rhubarb muffins are soft, slightly tangy, and perfectly sweet, thanks to the magic of Greek yogurt! A delicious and wholesome treat for breakfast or a snack.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup rolled oats (optional, for texture)
- ¾ cup sugar (brown or white)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- 1 cup Greek yogurt (plain or vanilla)
- 1 egg
- ⅓ cup melted butter or coconut oil
- 1 tsp vanilla extract
- 1 ½ cups rhubarb, chopped
Instructions
1️⃣ Preheat oven to 375°F (190°C) and line a muffin tin with liners.
2️⃣ In a bowl, whisk flour, oats, sugar, baking powder, baking soda, cinnamon, and salt.
3️⃣ In another bowl, mix Greek yogurt, egg, melted butter, and vanilla.
4️⃣ Gradually fold the wet ingredients into the dry ingredients. Stir until just combined.
5️⃣ Gently fold in the chopped rhubarb.
6️⃣ Divide the batter evenly into the muffin tin.
7️⃣ Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8️⃣ Let cool slightly before enjoying!
Notes
✔️ Add a sprinkle of sugar on top before baking for a slight crunch.
✔️ Swap half the rhubarb for strawberries for extra sweetness.
✔️ Store in an airtight container for up to 3 days or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180 kcal
- Fat: 6g
- Carbohydrates: 28g
- Protein: 5g