"Are you a rhubarb fan? I really like it but I have to say that when I was kid this was not the case. My grandad used to have a small garden and in summer we had some rhubarb growing there but with fruits like strawberries around it just wasn’t appealing to me. Since I grew older and started baking I have learnt to love rhubarb which is ideal for these muffins. Its sourness works perfectly with the sweetness of dates. They are deliciously moist and so easy to make!"
Rhubarb muffins
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Prep time: 15mins
Cook time: 40mins
Serves or Makes: 12
Recipe Card
ingredients
- 250 gram oat flour
- 200 gram fresh rhubarb (around 2 stalks)
- 200 gram skyr / greek yogurt
- 2 eggs
- 1 banana
- 3 tablespoons chopped almonds of walnuts
- 3 tablespoons chopped dates
- 40 milliliter olive / coconut oil
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoons honey or other sweetener - or more if you want sweeter muffins
Method
Step 1
Cut rhubarb stalks into small, even pieces. Place flour, baking soda, salt and cinnamon in a bowl, mix well.
Step 2
In a separate bowl mash banana using fork, add yogurt, eggs, oil and honey and combine. Add wet mixture to dry ingredients and mix. Add chopped nuts, dates and rhubarb.
Step 3
Pour the mixture into the prepared muffin tray (with parchment/ilicone liners), filling each until it pokes over the top of the tray. Place in the pre-heated to 180oC oven and bake for 40mins or until toothpick comes out clean. Allow muffins to cool before taking them out of the oven. If you wish you can sprinkle them (before baking) with a crumble, just mix some oat flour with honey/tahini.