Rhubarb Oatmeal Muffins

Start your day with the delightful tang and comforting warmth of Rhubarb Oatmeal Muffins, a perfect balance of wholesome ingredients and vibrant flavors. Made with hearty rolled oats, tender chunks of fresh rhubarb, and a hint of cinnamon, these moist muffins offer a satisfying texture and a subtle, natural sweetness. The buttermilk adds a tender crumb, while a sprinkle of optional granulated sugar on top creates a light, golden crunch. Ready in just 35 minutes, these easy-to-make muffins are ideal for breakfast, brunch, or an afternoon snack. Packed with fiber and a touch of nostalgia, Rhubarb Oatmeal Muffins are a delicious way to showcase seasonal produce while indulging in a homemade treat. Perfect for meal prep or on-the-go, these muffins are freezer-friendly and a crowd-pleaser in every bite!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 1 cup Rolled oats
• 0.5 cup Brown sugar
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 1 teaspoon Ground cinnamon
• 1 cup Buttermilk
• 0.25 cup Vegetable oil
• 1 teaspoon Vanilla extract
• 1 large Egg
• 1.5 cups Fresh rhubarb, diced
• 2 tablespoons Granulated sugar (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.

Step 2

In a large mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Mix well to combine.

Step 3

In a separate bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and egg until smooth.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing; the batter should be thick and slightly lumpy.

Step 5

Fold in the diced rhubarb carefully until evenly distributed throughout the batter.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 7

If desired, sprinkle a pinch of granulated sugar on top of each muffin for a slight crunch and sweetness.

Step 8

Bake in the preheated oven for 20-22 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Step 9

Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

Nutrition Facts

Serving size	929.9 grams (929.9g)

Amount per serving	% Daily Value*
Calories	2110

Total Fat 75.90g	97%
Saturated Fat 15.60g	78%
Polyunsaturated Fat 36.00g
Cholesterol 246mg	82%
Sodium 2067mg	90%
Total Carbohydrate 313.60g	114%
Dietary Fiber 18.50g	66%
Total Sugars 110.70g
Protein 48.60g	97%

Vitamin D 181IU	903%
Calcium 633mg	49%
Iron 14mg	79%
Potassium 1633mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.0%

Protein: 9.1%

Carbs: 58.8%