Rhubarb Breakfast Muffins Recipe

They taste as good as they look, I swear.

Published: May 6, 2021

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Jenny Huang

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Yields:: 12
Total Time:: 50 mins
Cal/Serv:: 239

Ingredients

1/4 c.
all-purpose flour
1 tsp.
ground cinnamon
1/2 tsp.
baking powder
1/2 tsp.
kosher salt
2
large eggs, beaten
1/2 c.
pure maple syrup or honey
1/4 c.
melted extra-virgin coconut oil
2 tsp.
pure vanilla extract
1
large stalk rhubarb (about 4 oz), trimmed, cut into ½-inch pieces

Directions

1. Step 1Heat oven to 375°F. Line a 12-cup muffin pan with paper liners.
2. Step 2In a large bowl,whisk together flours, cinnamon, baking powder, and salt.
3. Step 3In a medium bowl, whisk together eggs, maple syrup, coconut oil, and vanilla. Fold egg mixture into flour mixture until just combined (the batter will be thick).
4. Step 4Divide batter among muffin-pan cups (about a scant ¼ cup each), and scatter about 6 pieces rhubarb per muffin on top, partially pressing into batter. Bake until a wooden pick inserted into centers of muffins comes out clean, 22 to 25 minutes. Let cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Look for a vibrant bunch with crisp stalks; it indicates freshness. When you bring rhubarb home, wrap it loosely in foil and store in the fridge for up to two weeks or in a bag in the freezer for 9 to 12 months.

Per serving: 239 cal, 17.5 g fat (5.5 g sat), 6 g protein, 122 mg sodium, 16 g carb, 9.5 g sugars (8 g added sugars), 3 g fiber