There's so much goodness packed into this delicious muffin. A nut free, whole grain muffin sweetened with honey, perfect for snacks or lunch at home or at school.
Prep Time20 minutesmins
Cook Time18 minutesmins
Course: Snack
Cuisine: American
Keyword: muffins, oats, rhubarb
Ingredients
1cuplarge flaked oats
1cupbuttermilk *
1 cupwhole wheat flour
1 1/2tspbaking powder
1/2tspbaking soda
1tspcinnamon
1/4tspsalt
1/2cuphoney
1/3cupcanola oil
1tspvanilla extract
1egg
3/4cupdiced rhubarbfresh or frozen
1/4cupsunflower seeds
1/4cuppumpkin seeds
Topping
1Tbspbrown sugar
1/2tspcinnamon
1Tbsppumpkin seeds
1Tbspsunflower 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
*To make a substitute for buttermilk place 1 Tbsp of lemon juice in a measuring cup. Add enough milk to make 1 cup; let sit for 5 minutes.