Please note I did not say healthy! HA… these still have quite a bit of sugar in them… they are just healthier than any other rhubarb muffin recipe I looked at online.
Which puts my mind a little more at ease since I’ve been poppin one or two of these at 3am the last few days. I swear breastfeeding makes me HUNGRY! all. the. time.
Plus… these are LOADED with rhubarb! The recipes I saw were asking for a cup, maybe a cup and a half… mine have three cups of diced rhubarb!! I mean, I wanted more than two measly diced pieces of rhubarb in each muffin… duh!
So without further ado, here is my recipe for Rhubarb Muffins with a Healthier Kick…
1 cup whole wheat flour
1 cup white flour
1 cup rolled oats
2 tbsp chia seeds
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/4 cup brown sugar
1/2 cup vegetable oil
1 egg
2 tsp vanilla
1 cup buttermilk
3 cups rhubarb, diced
1/2 cup walnuts, chopped
cinnamon-sugar
Preheat oven to 350F and prep two muffin pans. Mix together the flours, oats, chia seeds, baking soda, baking powder and salt in a medium bowl. With an electric mixer beat together the brown sugar, vegetable oil, egg, vanilla, and buttermilk until smooth. By hand, mix the dry ingredients into the wet until just combined. Stir in the rhubarb and walnuts. Fill the muffin cups until almost full. Sprinkle a little cinnamon-sugar on top and bake for 25-30 minutes, until tops spring back to your touch. ENJOY!
These are my perfect 3am snack… but I hope whatever time you eat them you will enjoy them as much as I do! To me this recipe is a definite ‘make-again’!!
Sam
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