Rhubarb Oat Muffins

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These tasty rhubarb muffins have a sweet streusel topping and are ready in 45 minutes. Use regular rolled oats which have more texture than quick-cooking or instant rolled oats.

EatingWell Test Kitchen

Updated on September 19, 2023

Tested by

EatingWell Test Kitchen

Prep Time:

20 mins

Additional Time:

25 mins

Total Time:

45 mins

Servings:

Yield:

12 servings

Nutrition Profile:

Diabetes-Friendly Low-Sodium Soy-Free High-Fiber Heart-Healthy Vegetarian Low-Calorie

Jump to Nutrition Facts

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Ingredients

Nonstick cooking spray
1 ¾ cups regular rolled oats
¾ cup whole-wheat pastry flour or whole-wheat flour
½ cup all-purpose flour
½ cup packed brown sugar (see Tip)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup buttermilk
½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla
1 cup finely chopped rhubarb
1 tablespoon packed brown sugar (see Tip)
½ teaspoon ground cinnamon
¼ cup chopped walnuts

Directions

Preheat oven to 350 degrees F. Line twelve 2 1/2-inch muffin cups with paper bake cups; coat paper cups with cooking spray. Or coat muffin cups with cooking spray.
Place 3/4 cup of the oats in a food processor; cover and process until ground. Transfer to a large bowl. Stir in another 3/4 cup of the oats, whole-wheat flour, all-purpose flour, brown sugar, baking powder, baking soda and salt. Make a well in center of flour mixture.
In a medium bowl combine buttermilk, eggs, oil and vanilla. Stir in rhubarb. Add rhubarb mixture all at once to flour mixture; stir just until moistened (batter should be slightly lumpy). Spoon into prepared muffin cups, filling each about three-fourths full.
For streusel topping, in a small bowl stir together brown sugar and cinnamon. Stir in the remaining 1/4 cup oats and walnuts. Sprinkle over batter in muffin cups.
Bake 20 to 22 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

Tips

Tips: If using a sugar substitute for the muffins, we recommend Splenda(R) Brown Sugar Blend. Follow package directions to use 1/2 cup equivalent. Nutrition Per Serving with Substitute: Same as below, except 166 cal, 25 g carb. (6 g sugars).

We do not recommend using a sugar substitute in the streusel topping.

Originally appeared: Diabetic Living Magazine

Nutrition Facts (per serving)

181	Calories
5g	Fat
30g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Serving Size 1 muffin
Calories 181
% Daily Value *
Total Carbohydrate 30g	11%
Dietary Fiber 3g	10%
Total Sugars 11g
Protein 5g	10%
Total Fat 5g	7%
Saturated Fat 1g	3%
Cholesterol 1mg	0%
Vitamin A 137IU	3%
Vitamin C 1mg	1%
Folate 18mcg	5%
Sodium 180mg	8%
Calcium 66mg	5%
Iron 1mg	7%
Magnesium 7mg	2%
Potassium 76mg	2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Rhubarb Oat Muffins

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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