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Rhubarb Oat Muffins

Deliciously moist muffins featuring the unique tang of rhubarb and the hearty texture of oats, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
Main Ingredients
  • 1 cup chopped rhubarb Fresh or frozen, thawed and drained

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the rolled oats, all-purpose flour, brown sugar, baking powder, baking soda, and salt. Mix well.
  3. In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
  4. Chop the rhubarb into small pieces.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped rhubarb.
  6. Grease a muffin tin or line it with muffin liners. Spoon the batter into each cup, filling them about 2/3 full.
Baking
  1. Bake in the oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow muffins to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. To reheat, microwave for 15-30 seconds or warm in the oven at 350°F (175°C) for about 10 minutes.