RHUBARB OAT MUFFINS
Prep time: 15 min.
Total time: 45 min.
Yields: 12 large muffins
So, why do we love rhubarb so much? It’s tangy, tart, and perfect to bake with. The rhubarb plant may have a short growing season but that shouldn’t stop you from using it in all the recipes until you’ve emptied out your garden [or your local grower at the farmers market] so today we are sharing a rhubarb recipe that you must try.
There is no debating that Grandma always does it best—which is why you are going to just love this Rhubarb Oat Muffin recipe that has been passed down 3 generations and somehow down to us!
This recipe does call for quite a few ingredients, but good things take time. You should have most of these on hand in your pantry to start making these now. You can make these muffins using the traditional recipe below or make a few alternate substitutions to up the healthy factor.
Here’s how you make Grandmas not-so-secret rhubarb oat muffins.
- 2 cups of finely chopped rhubarb
- 1 cup Two Bears Oat Milk
- 1 egg
- 1 tsp vanilla
- ½ cup melted coconut oil
- 2 ½ cups all-purpose flour
- 1 ¼ cup packed brown sugar
- 1 cup of oats
- 1 tsp baking soda
- 1 tsp salt
H E A L T H Y S U B S T I T U T I O N S:
- sub all-purpose flour for whole wheat flour or a mix of both
- sub the brown sugar for ¾ cup of honey or maple syrup
I N S T R U C T I O N S:
- In a medium bowl whisk together your Two Bears Oat Milk, eggs, vanilla, and oil
- In a large bowl combine your dry ingredients: flour, sugar, oats, baking soda, and salt.
- Make a well in your dry ingredients and add wet mixture. Stir together to combine.
- Spoon batter into 12 muffin tins then bake at 350 degrees for about 30 minutes or until tops are firm to the touch.
Want to make your muffins really stand out?
Here is the secret ingredient. Add 1 tbsp of lemon or orange zest to really make the rhubarb pop!
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