Ingredients
Scale
- 1 cup fresh rhubarb, chopped
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup Greek yogurt
- 1/2 cup sugar (or honey for a healthier twist)
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a muffin tin or line it with paper liners.
- In a bowl, whisk together Greek yogurt, sugar, oil, eggs, and vanilla extract.
- In another bowl, mix all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add dry ingredients to the wet mixture and stir gently until just combined.
- Fold in the chopped rhubarb.
- Pour batter into the muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
- Feel free to adjust the sweetness by using honey instead of sugar.
- These muffins can be enjoyed warm or stored for later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg