Rhubarb Muffins
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.9 out of 5 stars
(37)
Ingredients
12 servings
- 2 cups flour (AP, spelt, whole wheat or gluten free flour blend )
- ½ cup rolled oats
- 2 1/2 teaspoons baking powder (no lumps!)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cardamom
- ½ teaspoon cinnamon
- 1-2 tablespoon chia or flax seeds (optional)
- ——
- ⅓ cup olive oil, melted coconut oil or butter
- ¾ cup maple syrup
- 1 large egg (see notes for vegan adaptable)
- 1 teaspoon vanilla
- ⅓ cup milk, soy milk or nut milk
- 2 teaspoons lemon zest
- 2 ½ cups diced rhubarb, stems only, divided (cut into small ½ inch dice)
- ½ cup nuts (sliced almonds or try pecans or walnuts) optional
- course turbinado sugar, optional
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Preparation
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 23-28 minutes, or until a skewer or small knife into the center of a center muffin comes out clean. Different flours may take longer.
Step 6
Using a knife, loosen the edges of the muffins to release. These will keep 3-4 days, covered or sealed, at room temp. Delicious for breakfast “on the go”, snack, or warmed up with cardamon ice cream for dessert!
Step 7
Save recipe for the next time?
