Seedy Rhubarb Oat Muffins
These seedy rhubarb oat muffins are quick and easy to make and are super tasty. They’re made with whole wheat, large flake oats, rhubarb, pumpkin and sunflower seeds and sweetened with honey – not bad for a muffin! These seedy rhubarb oat muffins are perfect for nut free environments.
Also read: How and When to Harvest Rhubarb, Cornmeal Rhubarb Surprise Muffins, Rhubarb Honey Bran Muffins
I love muffins that are tasty and offer the benefits of whole grains, especially when they’re as moist and delicious as these seedy rhubarb oat muffins. I also like muffins that aren’t overly sweet – these fit that criteria. If you love sweet muffins, add a couple of tablespoons of sugar to the batter and definitely use the sugary topping. Key ingredients in this batter are whole wheat flour and large flake oats.
These muffins work well with fresh or frozen rhubarb.. And if you don’t have rhubarb, consider raspberries or cranberries as alternatives. In fact, I based this recipe on my Nutty Cranberry Oat Muffin recipe.
Without further delay…
Seedy Rhubarb Oat Muffin Recipe
Seedy Rhubarb Oat Muffin
Ingredients
- 1 cup large flaked oats
- 1 cup buttermilk *
- 1 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup honey
- 1/3 cup canola oil
- 1 tsp vanilla extract
- 1 egg
- 3/4 cup diced rhubarb fresh or frozen
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
Topping
- 1 Tbsp brown sugar
- 1/2 tsp cinnamon
- 1 Tbsp pumpkin seeds
- 1 Tbsp sunflower seeds
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a muffin pan or line with papers.
- In large bowl, mix oats and buttermilk*; let stand for 15 minutes.
- In separate large bowl, mix flour, baking powder, baking soda, cinnamon and salt.
- Mix honey, oil, vanilla and egg with oats.
- Stir wet ingredients into dry ingredients until just combined. Add rhubarb and seeds.
- Spoon into muffin pan.
- Combine topping ingredients and sprinkle on muffins.
- Bake for 16 to 18 minutes until tops are firm to touch.
- Remove from oven, place on cooling rack and let cool for 5 minutes then remove from tray to cool completely.
Notes
Are Muffins a Healthy Snack?
I think it’s a stretch to consider most store bought or restaurant bought muffins as healthy. They’re typically high in sugar, unhealthy fats, artificial flavors and preservatives. Even though they can be very tasty, there are very few ingredients that could be called healthy. And, to top it off, they’re usually very large. Eat one of these muffins as your afternoon work snack, and you’re bound to feel sleepy soon after.
Even homemade muffins or organic, gluten-free super food muffins from a local coffee house may not be what you’re looking for in a healthy snack. Which of course begs the question – what exactly are you looking for in a healthy snack? Once you’ve narrowed that down, look at the ingredient list and nutrition panel to help you decide what’s a good fit for you. If you’re baking your own muffins, it’s much easier to control what goes in your muffin.
For me healthy snacks offer a combination of food groups, are low (or lower than most) in sugar and are just the right size to satisfy a particular craving, usually sweet or salty. Here are some of my favorite snacks.
These seedy rhubarb oat muffins, may be a little high in sugar (honey), but I like that they’re relatively small, are made with whole grains and include some fruit and seeds. When I have a craving for something sweet, I know they’re a much better option than any store bought cookie, muffin, donut, chocolate bar or other baked good. But I also know that moderation is key.
What do you think? Do you consider muffins a healthy snack?
What do you snack on when you have a sweet craving?
Comment below or if you make this recipe, share your photos with me on Instagram @getgettys or Facebook @GettyStewart.HomeEconomist so I can like it!
