Rhubarb Oat Muffins

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.

rhubarb oat muffins
Prep Time:
20 mins
Additional Time:
25 mins
Total Time:
45 mins
12 servings


  • Nonstick cooking spray

  • 1 ¾ cups regular rolled oats

  • 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

  • 1 tablespoon packed brown sugar (see Tip)

  • ½ teaspoon ground cinnamon

  • ¼ cup chopped walnuts


  1. 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.

  2. 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, whole-wheat flour, all-purpose flour, brown sugar, baking powder, baking soda and salt. Make a well in center of flour mixture.

  3. In a medium bowl combine buttermilk, eggs, oil and 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.

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

  5. 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 (per serving)

181 Calories
5g Fat
30g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 181
% Daily Value *
Total Carbohydrate 30g 11%
Dietary Fiber 3g 10%
Total Sugars 11g
Protein 5g 10%
Total Fat 5g 7%
Saturated Fat 1g 3%
Cholesterol 1mg 0%
Vitamin A 137IU 3%
Vitamin C 1mg 1%
Folate 18mcg 5%
Sodium 180mg 8%
Calcium 66mg 5%
Iron 1mg 7%
Magnesium 7mg 2%
Potassium 76mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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