Feasting at Home · by Sylvia Fountaine★ 4.9
Rhubarb Muffins
NUTRITION · PER SERVING40M COOK
CAL 11%·PRO 8%
CARBS 32G60% OF CAL
3G FIBER16G OTHER13G TOTAL SUGAR
FAT 7G31% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole-grain muffins with rhubarb, lemon, and cardamom, sweetened with maple syrup. A wholesome breakfast or snack option.
componentbaked good🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Feasting at Home →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups flour (AP, spelt, whole wheat or gluten free flour blend )
- ½ cup rolled oats
- 2 1/2 teaspoons baking powder (no lumps!)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cardamom
- ½ teaspoon cinnamon
- 1-2 tablespoon chia or flax seeds (optional)
- ——
- ⅓ cup olive oil, melted coconut oil or butter
- ¾ cup maple syrup
- 1 large egg (see notes for vegan adaptable)
- 1 teaspoon vanilla
- ⅓ cup milk, soy milk or nut milk
- 2 teaspoons lemon zest
- 2 ½ cups diced rhubarb, stems only, divided (cut into small ½ inch dice)
- ½ cup nuts (sliced almonds or try pecans or walnuts) optional
- course turbinado sugar, optional
At a glance
PER SERVING · TIME 40M
CAL 11%·PRO 8%
CARBS 32G60% OF CAL
3G FIBER16G OTHER13G TOTAL SUGAR
FAT 7G31% OF CAL
1G SAT6G 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
- 15m
- Cook
- 25m
- Sodium
- 162mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 212mg
- Calcium
- 64mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 162MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.