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Cinnamon-Rhubarb Muffins

Delicious Cinnamon-Rhubarb Muffins You’ll Crave Every Morning

Try these Cinnamon-Rhubarb Muffins for a delightful breakfast treat that combines sweet rhubarb and aromatic cinnamon.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Oats consider using gluten-free oats for a gluten-free option
  • 1/2 cup Cocoa Powder opt for unsweetened for best results
  • 1/2 cup Maple Syrup agave syrup can be a substitute
  • 1/2 cup Nut Butter (e.g., almond or peanut) sunbutter can be used for a nut-free version

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • parchment paper
  • spatula
  • fork
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine oats, cocoa powder, maple syrup, and chosen nut butter. Mix until a thick, cohesive dough forms.
  3. Using a tablespoon, scoop out portions of the dough and drop them onto the prepared baking sheet, spacing them about 2 inches apart.
  4. Flatten each dough mound with a fork for uniform baking.
  5. Bake in the preheated oven for 10-12 minutes until edges are crisp and centers look set.
  6. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 5gCalcium: 2mgIron: 4mg

Notes

Ensure all ingredients are at room temperature for better mixing. Watch cookies closely for optimal baking time.

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