Healthy Cinnamon Rhubarb Muffins with Greek Yogurt
These super moist delicious rhubarb muffins has so much goodness and burst of flavour with each bite. They make a perfect breakfast muffin or afternoon treat.
Servings: 12 muffins
Calories: 213kcal
Equipment
- muffin tin
Ingredients
- 2 cups organic light spelt flour
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup Greek yogurt
- 1/2 cup organic sunflower oil (other vegetables can be used)
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 3/4 cups fresh rhubarb, diced (frozen can be substituted)
Topping:
- 1 tbsp raw fine sugar
- 1/4 tsp ground cinnamon
Instructions
- Preheat oven to 375°F. Line a 12 cup muffin tin with paper muffin cups.
- In a large mixing bowl, whisk together flour, brown sugar, baking powder and soda, cinnamon and salt.
- In a medium bowl, measure and whisk together Greek yogurt, vegetable oil, eggs, and vanilla until smooth.
- Add yogurt mixture into the dry ingredients and mix lightly until just combined; do not over mix. Fold in diced rhubarb. It will create a heavy thick batter. Using an ice cream scooper, divide the batter equally into the muffin cups.
- TOPPING: mix together the sugar and cinnamon and sprinkle lightly on top of each muffin. You may need to flatten the batter to allow the sugar mixture to sit on top of the muffins.
- Bake muffins for 20-22 minutes, until golden brown or a toothpick insert comes out clean. Allow to cool in pan for about 10 minutes, then transfer to cooling rack. Serve warm and enjoy!
Notes
Shortage: These muffins can be stored in an air tight container for 3 days at room temperature, or in the refrigerator for 5 days. They freeze well up to 3 months.
Nutrition
Calories: 213kcal | Carbohydrates: 27g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 250mg | Potassium: 82mg | Fiber: 3g | Sugar: 11g | Vitamin A: 293IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg