Description
These easy-to-make muffins are bright and flavorful, featuring tangy rhubarb for a delightful breakfast or snack option.
Ingredients
Dry Ingredients
- 1 cup whole wheat flour
- 1/2 cup sugar or sweetener
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup Greek yogurt or applesauce (Can be substituted for a dairy-free option.)
- 1/4 cup vegetable oil or melted coconut oil
- 1 large egg (Use room temperature for best results.)
- 1 teaspoon vanilla extract
Main Ingredients
- 1 cup chopped rhubarb (Chop small for even distribution.)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the Greek yogurt, oil, egg, and vanilla extract until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix.
- Fold in the chopped rhubarb.
- Divide the batter evenly among the muffin cups.
Baking
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack to cool completely.
Notes
These muffins can be enjoyed plain or with various toppings. Store in an airtight container; they last at room temperature for two days and in the fridge for up to five. For longer storage, freeze in a zip bag for up to three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Cuisine: American