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Healthy Rhubarb Muffins

Warm, bright, and slightly tart, these Healthy Rhubarb Muffins are made with Greek yogurt, oats, whole wheat flour, and fresh rhubarb, making them a delicious and guilt-free treat.

  • Total Time: 30 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 1/2 cup Greek yogurt
  • 2 eggs
  • 1/2 cup honey or maple syrup
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1 cup oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • 2 cups rhubarb, chopped

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Mix the Greek yogurt, honey (or maple syrup), vegetable oil, eggs, and vanilla extract until well combined.
  3. Combine the flour, oats, baking powder, baking soda, salt, and cinnamon in another bowl.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped rhubarb.
  5. Distribute the batter evenly into the muffin tin.
  6. Bake for 18-20 minutes or until a toothpick comes out clean.
  7. Let cool slightly before serving. Enjoy your healthy muffins.

Notes

Chop rhubarb into small, uniform pieces to distribute evenly. Be sure not to overmix the batter.

  • Author: jayne
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 8g
  • Sodium: 200mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 40mg

Keywords: rhubarb muffins, healthy muffins, spring recipes, breakfast ideas, vegetarian muffins