Description
These wholesome muffins are packed with fresh rhubarb, using whole grain flour and flaxseed for a healthier indulgence.
Ingredients
Scale
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup ground flaxseed
- 1/2 cup dark brown sugar or honey
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain yogurt or Greek yogurt
- 2 large eggs, beaten
- 3 tablespoons vegetable oil or coconut oil
- 1/2 teaspoon vanilla extract
- 2 cups rhubarb, chopped
Instructions
- Preheat the oven to 190°C (375°F).
- Chop rhubarb into small, bite-sized pieces.
- In a large bowl, whisk together whole wheat flour, all-purpose flour, ground flaxseed, brown sugar, baking soda, and salt.
- In a medium bowl, mix yogurt, beaten eggs, vegetable oil, and vanilla extract until smooth.
- Make a well in the dry ingredients, pour in the wet mixture, and mix until just combined.
- Fold in chopped rhubarb.
- Line a muffin tin with paper liners and fill each compartment 3/4 full with batter.
- Bake for 18-22 minutes or until golden brown; a toothpick should come out clean.
- Let cool for 5 minutes in the pan, then transfer to a wire rack.
- Serve warm and enjoy!
Notes
These muffins can be customized with walnuts, chocolate chips, or other fruits. Store in an airtight container for freshness.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg