Rhubarb Pecan Muffins
Sweet, tart, crunchy, these muffins have it all! Perfect for a quick breakfast or make a batch for your next brunch.
Servings: 12 muffins
Ingredients
Rhubarb Muffins
- 2 cups white whole wheat flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/3 cup toasted chopped pecans
- 1 1/2 cups diced rhubarb
- 1 cup plain Greek yogurt
- 1/2 cup maple syrup
- 1/4 cup avocado oil, or melted coconut oil
- 2 eggs, room temperature
- 1 1/2 teaspoons vanilla extract
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 400° F. and line a muffin pan with parchment paper liners or spray the pan with cooking spray.
- In a large bowl whisk together the flour, baking soda, baking powder, cinnamon, salt, pecans, and rhubarb
- In a second bowl whisk together the yogurt, maple syrup, oil, eggs, and vanilla. Pour the wet ingredients into the dry and fold together until incorporated and you no longer see streaks of flour.
- Divide the batter evenly into the muffin cups and top with some of the cinnamon sugar. Bake for 15-18 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool the muffins on a wire rack.
Nutrition
Calories: 191kcal | Carbohydrates: 26g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 32mg | Sodium: 167mg | Fiber: 3g | Sugar: 9g