These healthy rhubarb oatmeal muffins are super delicious. Actually, they are almost addictive and there is a serious danger that you’ll eat them all as soon as you take them from the oven. My boyfriend and I did just that. They are amazing for a quick breakfast or snack. Fortunately, they are low in calories. They are only 122 calories each. I didn’t use any refined sugar or any other sweetener to make them. I blended in three bananas and natural fruit sugar made them sweet enough. If you don’t think that will satisfy your sugar craving, you can add some honey, stevia or any other sweetener you like. If you are weight-watching or trying to avoid sugar, you can skip honey just like I did. The muffins are moist and full of flavor, so you will probably not miss the sugar. Best thing about clean eating desserts is that you satisfy the sugar craving and you don’t even need to feel guilty about it.
You will need oatmeal and almond flour for making these muffins. Rather than buying oat flour and almond flour, I grind rolled oats and whole almonds in my high speed blender. If you don’t own one, you can do the same in a food processor. If you don’t have time for that, regular oat and almond flour will do just fine. If you are celiac or just avoiding gluten, oats are gluten free and are good substitution for regular flour.
- ½ cup (about 70 grams) almonds
- 1 cup (about 155 grams) rolled oats
- 3 eggs
- 3 bananas
- 1 cup (about 120 grams) rhubarb
- ½ cup (about 100 grams) mixed berries
- Cinnamon to taste
- Baking powder
- Pinch of salt
- Preheat oven to 320 °F (160 °C).
- Grind rolled oats and almonds in a blender or food processor. Transfer it to a large bowl, add baking powder and cinnamon.
- Place bananas and eggs in a blender and blend until you get smoothie-like liquid.
- Pour banana-egg mixture over dry ingredients in your bowl and add in some mixed berries. Mix well, until all ingredients are fully combined.
- Divide a batter equally among 12 muffin cups.
- Cut rhubarb stalks into half inch lengths and scatter them over the muffins.
- Bake on 320 °F for 30 minutes, until golden.
If you adore rhubarb you might like my rhubarb pineapple smoothie.