Rhubarb Muffins
Whole-grain rhubarb muffins flavored with lemon, cardamom, and vanilla, sweetened with maple syrup.
Ingredients
- 2 cups flour AP, spelt, whole wheat or gluten free flour blend
- 1/2 cup rolled oats
- 2 1/2 teaspoons baking powder
- 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
- 1 teaspoon vanilla
- 1/3 cup milk, soy milk, or nut milk
- 2 teaspoons lemon zest
- 2 1/2 cups diced rhubarb divided
- 1/2 cup nuts such as sliced almonds, pecans, or walnuts; optional
- coarse turbinado sugar optional
Instructions
- Preheat the oven to 350°F.
- In a bowl, mix the flour, oats, baking powder, baking soda, salt, cardamom, cinnamon, and optional chia or flax.
- Stir in the egg, oil, maple syrup, vanilla, milk, and lemon zest. Fold in 2 cups of the rhubarb and half of the nuts.
- Divide the thick batter into a very well-greased nonstick 12-cup muffin tin or lined muffin cups.
- Top with the remaining nuts, tuck in some of the reserved rhubarb pieces, and add coarse sugar if using.
- Bake for 23 to 28 minutes, until a skewer or small knife inserted into a center muffin comes out clean.
- Loosen the muffins with a knife and let them cool.
Notes
Reserve 1/2 cup of the reddest rhubarb pieces for the tops. For a vegan version, increase plant milk to 2/3 cup, add 1 teaspoon apple cider vinegar, let it curdle, and use that mixture with the other liquids.