The perfect breakfast!
This simple, easy and delicious whole grain Rhubarb Muffins recipe is highly adaptable!
This one-bowl rhubarb muffin recipe is made with oats, your choice of flour, optional seeds and nuts and sweetened with honey.
It’s also vegan and GF adaptable.
Ingredients
- 270 g flour
- 45 g rolled oats
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp cardamon
- ½ tsp cinnamon
- 1 tsp chia or flax seeds (optional)
- 76 g olive oil, melted coconut oil or butter
- 170 g honey or mayple syrup
- 1 large egg (see notes for vegan adaptable)
- 1 tsp vanilla
- 80 ml milk, soy milk or nut milk
- 2 tsp lemon zest
- 300 g diced rhubarb, divided (cut into small ½ inch dice)
- 70 g nuts ( sliced almonds or try pecans or walnuts) optional
Instructions
Preheat oven to 180 degrees Celsius, fan mode.
In a medium bowl, add flour, oats, baking powder, salt and spices. Mix Well.
To the bowl add egg, oil (or melted coconut oil or butter) honey, vanilla, milk and lemon zest. Give a good stir to combine. Add the rhubarb. Roughly chop the the almonds and add them to the mix (saving some for the top). Spoon the thick batter into a very well greased , non stick muffin tin or line with muffin cups.
Sprinkle the top with remaining almonds. Sprinkle with course sugar if you like.
Bake 23-25 minutes. To check if they are cook insert a skewer or small knife into the centre of a muffin. If it comes out clean they are done. Let cool.
Using a knife, loosen the edges of the muffins to release.
These will keep 3-4 days, covered or sealed, at room temperature.
Delicious for breakfast “on the go”, snack, or warmed up with cardamon ice cream for dessert!
Notes
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.
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recipe and picture from feastingathome.com
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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