Rhubarb Oat Muffins

Rhubarb Oat Muffins

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From: Diabetic Living Magazine

These whole-grain rhubarb-oat muffins are full of flavor. Sprinkled with a sweet and nutty topping, they're a great choice for a grab-and-go breakfast or an afternoon snack.

Ingredients 12 servings

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Original recipe yields 12 servings
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Nutrition per serving may change if servings are adjusted.
  • Muffins
  • 1¾ cups regular rolled oats, divided
  • ¾ cup whole-wheat pastry flour or whole-wheat flour
  • ½ cup all-purpose flour
  • ½ cup packed brown sugar (see Tip)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup buttermilk
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla
  • 1 cup finely chopped rhubarb
  • Topping
  • 1 tablespoon packed brown sugar (see Tip)
  • ½ teaspoon ground cinnamon
  • ¼ cup chopped walnuts

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line twelve 2½-inch muffin cups with paper bake cups; coat paper cups with cooking spray. Or, coat muffin cups with cooking spray.
  2. Place ¾ cup of the oats in a food processor; cover and process until ground. Transfer to a large bowl. Stir in another ¾ cup of the oats, both flours, the ½ cup brown sugar, baking powder, baking soda, and salt. Make a well in center of the flour mixture.
  3. Combine buttermilk, egg, oil, and vanilla in a medium bowl. Stir in rhubarb. Add the rhubarb mixture all at once to the flour mixture; stir just until moistened (batter should be slightly lumpy). Spoon into the prepared muffin cups, filling each about three-fourths full.
  4. For streusel topping, stir together the 1 tablespoon brown sugar (see Tip) and the cinnamon in a small bowl. Stir in the remaining ¼ cup oats and the walnuts. Sprinkle over the batter in the muffin cups.
  5. Bake 20 to 22 minutes or until a toothpick comes out clean. Cool in the muffin cups on a wire rack for 5 minutes. Remove from the muffin cups. Serve warm.
  • Tip: If using a sugar substitute for the muffins, we recommend Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to ½ cup. 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 for the streusel topping.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 181 calories; 5 g fat(1 g sat); 3 g fiber; 30 g carbohydrates; 5 g protein; 18 mcg folate; 1 mg cholesterol; 11 g sugars; 137 IU vitamin A; 1 mg vitamin C; 66 mg calcium; 1 mg iron; 180 mg sodium; 76 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, ½ fat, ½ other carbohydrate

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