These strawberry rhubarb muffins are easy, quick and delicious and made with healthy oats, non-fat Greek yogurt and eggs making them rich in fiber, protein and vitamins. Great for a fast breakfast or snack on the go or a healthy dessert.
Need to update some baking essentials? For this recipe I used my Pyrex measuring cups: Pyrex 3-Piece Glass Measuring Cup Set
and my Non Stick Muffin Pan: Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan
Quick and Easy Strawberry Rhubarb Muffins
Made with spring rhubarb and strawberries and a healthy dose of steel cut oats, eggs and Greek yogurt these muffins taste like a sweet treat but are full of fiber, protein and vitamin C.
- 1 c Unbleached Flour
- 1 c Steel Cut Oats
- 2/3 c Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Table Salt
- 2 Eggs
- 1 c Plain Non-Fat Greek Yogurt
- 1/4 c Vegetable Oil
- 2 tsp Vanilla
- 1 c Strawberries chopped into 1/4 inch pieces
- 1 c Rhubarb chopped into 1/4 inch pieces
Preheat oven to 375'.
Stir all dry ingredients together in a large bowl.
In a 2 cup measuring cup, add the eggs and beat until lightly frothy (this should be approx. 1/2 c volume) then add the yogurt, oil and vanilla and stir until mixed.
Pour wet ingredients into the dry and stir just until well mixed together. Let this sit and soften the oats while you chop the strawberries and rhubarb.
Line a 12 cup muffin tin with liners. Stir in the chopped strawberries and rhubarb into the batter and then spoon into the muffin cups. These will be quite full, that's ok. Put the muffins into the oven and bake 22-28 min (my batches took 25 minutes).
When done, test with a toothpick, it should come out dry. The muffins will be lightly browned on some edges but not brown all over.