Oh My Veggies · by Nicole★ 4.3 (8)
Raspberry Rhubarb Muffins
NUTRITION · PER SERVING34M COOK
CAL 10%·PRO 10%
CARBS 24G46% OF CAL
4G FIBER0G ADDED0G INTRINSIC14G OTHER6G TOTAL SUGAR
FAT 11G46% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender muffins bursting with raspberries, tangy rhubarb, and walnuts with an oatmeal-brown sugar crumb topping. A lightly sweet treat for breakfast or dessert.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/4 cup rolled oats
- 1 tablespoon brown sugar
- 1 1/2 teaspoons canola oil (or your favorite baking oil)
- 2 cups spelt flour (or sub all purpose-flour)
- 1/3 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup unflavored (unsweetened soy or almond milk)
- 1/3 cup canola oil (or whatever oil you used for the topping)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries
- 1 cup finely chopped rhubarb (fresh or frozen and thawed)
- 1/2 cup chopped walnuts
At a glance
PER SERVING · TIME 34M
CAL 10%·PRO 10%
CARBS 24G46% OF CAL
4G FIBER0G ADDED0G INTRINSIC14G OTHER6G TOTAL SUGAR
FAT 11G46% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 24m
- Sodium
- 106mg
- Total sugar
- 6g
- Added sugar
- ≥5g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 180mg
- Calcium
- 53mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 106MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.