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Whole Wheat Rhubarb Oatmeal Muffins

Muffin Recipes, Rhubarb and Strawberry Recipes | 3 comments

A tasty combination of whole wheat, rolled oats and rhubarb.

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Whole Wheat Rhubarb Oatmeal Muffins

Joan Donogh
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Course Breakfast

Ingredients
  

  • 1 egg
  • 1 cup buttermilk
  • 1/2 cup canola oil or melted butter
  • 2 1/2 cups whole wheat flour
  • 1 cup rolled oats
  • 1 tsp cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 2 cups chopped rhubarb fresh or frozen
  • 1/2 cup coarsely chopped walnuts optional

Instructions
 

  • In a small bowl, whisk egg, buttermilk and oil together.
  • In a large bowl, mix flour, oats, cinnamon, baking powder, baking soda, salt and brown sugar.
  • Make a well in the dry ingredients and pour in the egg mixture. Stir until just combined.
  • Fold in rhubarb and walnuts.
  • Spoon batter into paper lined muffin tins. Bake at 350 degrees F. for 30 to 35 minutes. Makes about 18 large muffins.

 

3 Comments

  1. r
    r on August 16, 2016 at 12:23 pm

    Could use more sugar!!

    Reply
  2. katie
    katie on February 11, 2018 at 3:02 pm

    We loved these muffins. I used frozen rhubarb and omitted the walnuts. Will definitely make again.

    Reply
  3. Dawn
    Dawn on August 7, 2022 at 10:38 pm

    Really like these. I soaked the rolled oats in the buttermilk for about 1/2 hour and then added the other wet ingredients, and increased the cinnamon a little and added about 1/2 tsp nutmeg and 1 tsp vanilla. They were perfectly sweetened for my taste, and I really like the nuttiness of the whole wheat flour. My rhubarb always goes wild, so I’ll use this recipe often.

    Reply

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