These tasty rhubarb muffins have a sweet streusel topping and are ready in 45 minutes. Use regular rolled oats which have more texture than quick-cooking or instant rolled oats. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line twelve 2 1/2-inch muffin cups with paper bake cups; coat paper cups with cooking spray. Or coat muffin cups with cooking spray.

  • Place 3/4 cup of the oats in a food processor; cover and process until ground. Transfer to a large bowl. Stir in another 3/4 cup of the oats and the next six ingredients (through salt). Make a well in center of flour mixture.

  • In a medium bowl combine the next four ingredients (through vanilla). Stir in rhubarb. Add rhubarb mixture all at once to flour mixture; stir just until moistened (batter should be slightly lumpy). Spoon into prepared muffin cups, filling each about three-fourths full.

  • For streusel topping, in a small bowl stir together the 1 tablespoon brown sugar and cinnamon. Stir in the remaining 1/4 cup oats and the walnuts. Sprinkle over batter in muffin cups.

  • Bake 20 to 22 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.


Tips: If using a sugar substitute for the muffins, we recommend Splenda(R) Brown Sugar Blend. Follow package directions to use 1/2 cup equivalent. Nutrition Per Serving with Substitute: Same as below, except 166 cal, 25 g carb. (6 g sugars).

We do not recommend using a sugar substitute in the streusel topping.

Nutrition Facts

181 calories; 5.1 g total fat; 0.6 g saturated fat; 1 mg cholesterol; 180 mg sodium. 76 mg potassium; 29.8 g carbohydrates; 2.7 g fiber; 11 g sugar; 4.8 g protein; 137 IU vitamin a iu; 1 mg vitamin c; 18 mcg folate; 66 mg calcium; 1 mg iron; 7 mg magnesium;