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Rhubarb Muffins with Greek Yogurt

Delicious Rhubarb Muffins with Greek Yogurt for Breakfast Bliss

Enjoy these delightful Rhubarb Muffins with Greek Yogurt for a nutritious and tasty breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1.5 cups All-Purpose Flour Substitute with whole wheat for extra fiber.
  • 0.75 cups Granulated Sugar Consider using brown sugar for a richer flavor.
  • 1 tsp Baking Soda Essential for the muffins to rise; no substitutions recommended.
  • 1 tsp Baking Powder Make sure it’s fresh for optimal results.
  • 0.5 tsp Sea Salt Fine sea salt integrates well into the batter.
  • 1.5 cups Full-Fat Greek Yogurt Plain kefir can also be a good substitute.
  • 0.5 cups Avocado Oil Can be replaced with canola or melted coconut oil.
  • 0.5 cups Milk Oat milk is a great dairy-free option.
  • 1 large Egg For a vegan option, use a flax egg.
  • 1 tsp Vanilla Extract Almond extract can be added for an extra twist.
  • 1 cups Chopped Rhubarb Use fresh or frozen.
For the Topping
  • to taste Raw Demerara Sugar Sprinkled on top for a delightful sweet crunch (optional).

Equipment

  • muffin tin
  • mixing bowls
  • Whisk
  • spatula
  • measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions for Healthy Rhubarb Muffins with Greek Yogurt
  1. Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and sea salt.
  3. In a separate bowl, mix the Greek yogurt, avocado oil, milk, egg, and vanilla extract until smooth.
  4. Gently add the wet mixture to the dry ingredients, folding until just combined.
  5. Carefully fold in the chopped rhubarb.
  6. Spoon the batter into the muffin tin, filling each liner about 3/4 full. Sprinkle with reserved rhubarb and demerara sugar if using.
  7. Bake for 18 to 22 minutes or until the tops are golden brown.
  8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 2IUVitamin C: 5mgCalcium: 4mgIron: 6mg

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or frozen for up to 3 months.

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