Strawberry Rhubarb Oatmeal Muffins
User Reviews
5
Strawberry Rhubarb Oatmeal Muffins
Description
Strawberry Rhubarb Oatmeal Muffins bring together quick oats and unbleached flour as a base with chopped fresh strawberries and rhubarb folded in. The batter includes Greek yogurt and vegetable oil, contributing moisture and a tender crumb. Baking powder and soda give the muffins a good rise without becoming dense. Baking at 375°F for around 25 minutes yields muffins lightly browned on some edges, with a soft yet structured texture. The rhubarb adds tartness that complements the sweetness of strawberries and sugar. These muffins suit a fruit-forward, textured muffin variety for breakfast or a snack.
The muffins are made by mixing the dry ingredients, then adding wet ingredients including eggs, yogurt, oil, and vanilla. After combining the batter just until moistened, the chopped fruit is folded in gently to prevent breaking up the fruit too much.
Enjoy these muffins fresh for the best texture and flavor balance, and they pair well with a simple spread or on their own.
Ingredients
- 1 c unbleached flour
- 1 c quick oats
- ⅔ c sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- 2 egg
- 1 c Greek yogurt plain, non-fat
- ¼ c vegetable oil
- 2 teaspoon vanilla
- 1 c strawberries chopped into ¼ inch pieces
- 1 c rhubarb chopped into ¼ inch pieces
Instructions
- Preheat oven to 375'.
- Stir all dry ingredients together in a large bowl.
- In a 2 cup measuring cup, add the eggs and beat until lightly frothy (this should be approx. ½ c volume) then add the yogurt, oil and vanilla and stir until mixed.
- Pour wet ingredients into the dry and stir just until well mixed together. Let this sit and soften the oats while you chop the strawberries and rhubarb.
- Line a 12 cup muffin tin with liners. Stir in the chopped strawberries and rhubarb into the batter and then spoon into the muffin cups. These will be quite full, that's ok. Put the muffins into the oven and bake 22-28 min (my batches took 25 minutes).
- When done, test with a toothpick, it should come out dry. The muffins will be lightly browned on some edges but not brown all over.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 182mg | 8% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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