Description
Delicious, whole-grain Rhubarb Muffins with lemon, cardamom, and vanilla, sweetened with maple syrup. Easy, healthy one-bowl recipe!
Ingredients
Units
- 2 cups flour (AP, spelt, whole wheat or gluten free flour blend )
- 1/2 cup rolled oats
- 2 1/2 teaspoons baking powder (no lumps!)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1–2 tablespoon chia or flax seeds (optional)
- ——
- 1/3 cup olive oil, melted coconut oil or butter
- 3/4 cup maple syrup
- 1 large egg (see notes for vegan adaptable)
- 1 teaspoon vanilla
- 1/3 cup milk, soy milk or nut milk
- 2 teaspoons lemon zest
- 2 1/2 cups diced rhubarb, stems only, divided (cut into small 1/2 inch dice)
- 1/2 cup nuts (sliced almonds or try pecans or walnuts) optional
- course turbinado sugar, optional
Instructions
- Preheat oven to 350F
- In a medium bowl, add flour, oats, baking powder, baking soda, salt and spices. Mix Well.
- To the bowl add egg, oil (or melted coconut oil or butter) maple syrup, vanilla, milk and lemon zest. Give a good stir to combine. Add 2 cups rhubarb( reserving ½ cup for the top -see notes). Add half the sliced almonds (saving some for the top). Spoon the thick-ish batter into a very well greased , non stick muffin tin or line with muffin cups.
- Sprinkle the top with remaining almonds. Tuck in few of the reserved rhubarb into the batter of each muffin, colorful side up. Sprinkle with course sugar if you like.
- Bake 23-28 minutes, or until a skewer or small knife into the center of a center muffin comes out clean. Different flours may take longer.
- Using a knife, loosen the edges of the muffins to release. These will keep 3-4 days, covered or sealed, at room temp. Delicious for breakfast “on the go”, snack, or warmed up with cardamon ice cream for dessert!
Notes
Reserve ½ cup of the deepest red pieces of rhubarb for the top. For presentation purposes only. 😉
For vegan adaptable, set aside soy or nut milk in a small bowl and increase it to ⅔ cups total. Add 1 teaspoon apple cider vinegar and let curdle. Add to the dry ingredients along with the rest of the liquids.
Nutrition
- Serving Size: one muffin
- Calories: 243
- Sugar: 12.6 g
- Sodium: 66 mg
- Fat: 9.3 g
- Saturated Fat: 1.3 g
- Carbohydrates: 36.4 g
- Fiber: 2.5 g
- Protein: 4.6 g
- Cholesterol: 15.5 mg
