Whole Grain Rhubarb Muffins

why make this recipe

These Whole Grain Rhubarb Muffins use simple, healthy ingredients. They are lightly sweet, slightly tart, and use whole-grain flour for more fiber. You can make them fast for breakfast, snacks, or a light dessert.

introduction

This recipe is easy and uses real food. It makes about 8 small muffins and bakes in about 20–25 minutes. If you like rhubarb treats, try this brown sugar rhubarb cookies recipe for a different sweet snack.

how to make Whole Grain Rhubarb Muffins

Follow the simple steps below. Mix dry and wet ingredients separately, then fold in the rhubarb. Fill muffin cups and bake until a toothpick comes out clean. Do not overmix the batter.

Ingredients :

• 1 cup whole-grain flour
• 1 cup chopped rhubarb
• 1/2 cup maple syrup
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1/4 cup melted coconut oil or butter
• 1/2 cup milk

Directions :

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix the whole-grain flour, baking soda, baking powder, and ground cardamom.
3. In a separate bowl, whisk together the eggs, maple syrup, melted coconut oil, milk, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients and stir until just combined.
5. Fold in the chopped rhubarb.
6. Fill muffin cups about 3/4 full with the batter.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
8. Let cool before serving.

how to serve Whole Grain Rhubarb Muffins

Serve warm or at room temperature. They are good plain or with a thin spread of butter or yogurt. They pair well with tea or coffee.

how to store Whole Grain Rhubarb Muffins

Let muffins cool completely. Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 2 months. Thaw at room temperature or warm in a low oven.

tips to make Whole Grain Rhubarb Muffins

• Chop rhubarb into small pieces so it spreads through the batter.
• Do not overmix the batter; mix until you no longer see dry flour.
• Use room temperature eggs and milk for a smoother mix.
• If batter seems too thick, add a tablespoon of milk at a time until it looks right.
• Check muffins at 18 minutes to avoid overbaking.

variation (if any)

• Add 1/4 cup chopped nuts or raisins for texture.
• Replace cardamom with cinnamon for a different spice note.
• Use honey instead of maple syrup if you prefer.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before folding into the batter.

Q: Can I use all-purpose flour instead of whole-grain flour?
A: Yes. The muffins will be lighter but still tasty.

Q: How do I know the muffins are done?
A: Insert a toothpick in the center. If it comes out clean or with a few crumbs, they are done.

Whole Grain Rhubarb Muffins

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Whole Grain Rhubarb Muffins are lightly sweet, slightly tart, and perfect for breakfast, snacks, or a light dessert.

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Ingredients

Scale 1x2x3x

• 1 cup whole-grain flour
• 1 cup chopped rhubarb
• 1/2 cup maple syrup
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1/4 cup melted coconut oil or butter
• 1/2 cup milk

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Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix the whole-grain flour, baking soda, baking powder, and ground cardamom.
3. In a separate bowl, whisk together the eggs, maple syrup, melted coconut oil, milk, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients and stir until just combined.
5. Fold in the chopped rhubarb.
6. Fill muffin cups about 3/4 full with the batter.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
8. Let cool before serving.

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Notes

Serve warm or at room temperature, with a thin spread of butter or yogurt. Pair well with tea or coffee.

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Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 8g
• Sodium: 120mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 60mg