Strawberry Rhubarb Oatmeal Muffins

To finish things off for this weeks rhubarb round up, I thought muffins would be a perfect fit for the rainy weekend we have ahead. I always make muffins in the winter, but often fall out of this habit in the summer. I would rather light up the BBQ then turn the oven on in the heat. I will be changing this habit now that I have this fantastic recipe. Muffins are such a great mid-afternoon snack and are very easy to pack for a day at the lake, walking around the zoo or just hanging around the house. These muffins are very refreshing with a cup of ice cold tea! Have a fabulous weekend! 

Strawberry-Rhubarb Oatmeal Muffins

Ingredients: 

  • 1 cup oats
  • 1 cup vanilla or plain yogurt
  • 1 cup whole wheat flour flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 cup canola oil
  • 1/2 cup brown sugar
  • 1 egg, beaten
  • 3/4 cup chopped fresh strawberries (can swap for mango as well!) 
  • 3/4 cup chopped fresh rhubarb

Directions: 

  1. Preheat oven to 400 degrees.
  2. Combine the oats, yogurt, oil, egg and brown sugar and let sit for about 5 minutes.
  3. In a separate bowl, whisk together the flour, salt, soda, baking powder and cinnamon.
  4. Combine the oat mix with the flour mix.
  5. Stir in the chopped strawberries and rhubarb. Be sure to not over mix. 
  6. Scoop the batter evenly between 12 muffin cups for 12 large muffins, or you if you want smaller muffins, spread the batter between 16 muffin cups.
  7. Bake for 15-20 minutes or until a toothpick is inserted and comes out clean. 

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