Ingredients
12
12 servings
- •1 cup diced rhubarb, or more to taste
- •⅔ cup all-purpose flour
- •⅔ cup whole wheat flour
- •½ cup brown sugar
- •½ teaspoon baking soda
- •½ teaspoon salt
- •½ teaspoon ground cinnamon
- •½ cup vanilla yogurt
- •¼ cup oil
- •1 egg
- •¼ cup brown sugar
- •¼ cup rolled oats
- •2 tablespoons melted butter
- •½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
- Stir rhubarb, all-purpose flour, whole wheat flour, 1/2 cup brown sugar, baking soda, salt, and 1/2 teaspoon cinnamon together in a large bowl.
- Whisk yogurt, oil, and egg together in a separate bowl; pour into rhubarb mixture and stir until just combined and batter has a thick, dough-like consistency. Spoon batter into muffin cups.
- Stir 1/4 cup brown sugar, rolled oats, melted butter, and 1/2 teaspoon cinnamon together in a small bowl; top batter with about 1 tablespoon of oats mixture.
- Bake in the preheated oven until golden, about 20 minutes. Cool 15 minutes before removing to wire rack.
Nutritional Facts
Per 12 servings
- Calories: 181
- Carbohydrate: 27g
- Fat: 7g
- Fiber: 2g
- Protein: 3g
- Sugar: 15g
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