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Rhubarb Oat Muffins that Everyone Will Love!

Delicious and moist Rhubarb Oat Muffins that everyone will love, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Baking
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup rolled oats
  • 1 cup brown sugar packed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups rhubarb chopped (fresh or frozen)

Method
 

  1. Preheat your oven to 375°F and line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, combine the flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon. Stir until well mixed.
  3. In another bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the chopped rhubarb until evenly distributed throughout the batter.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 40mgSodium: 200mgFiber: 1gSugar: 10g

Notes

  • For a sweeter muffin, add 1/2 cup of chopped nuts or chocolate chips.
  • You can substitute the rhubarb with diced strawberries or blueberries for a different flavor.

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