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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
45 mins




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, both flours, the 1/2 cup brown sugar, baking powder, baking soda, and salt. Make a well in center of the flour mixture.

  • 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.

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

  • 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 1/2 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 Facts

181 calories; protein 4.8g; carbohydrates 29.8g; dietary fiber 2.7g; sugars 11.4g; fat 5.1g; saturated fat 0.6g; cholesterol 0.9mg; vitamin a iu 136.7IU; vitamin c 1mg; folate 18.4mcg; calcium 66.1mg; iron 1.2mg; magnesium 7.3mg; potassium 76.1mg; sodium 179.8mg.