When I was keen on getting fiber into my diet, I would bake muffins (or gems as they are still sometimes called in the UK) every week. I would enjoy one on my train commute into the city. Oatmeal is a favorite ingredient of mine, and adding a scoop of vanilla protein powder to the mix gives a protein kick for the day. Lower fat muffins stick to muffin liners, so the best option is to grease your muffin tins.
Healthy Protein Rhubarb Oatmeal Muffins
- 2 cups finely chopped, fresh or frozen rhubarb
- 1 cup milk
- 1 tsp. lemon juice
- 1/2 cup unsweetened applesauce
- 2 1/2 cups whole wheat flour
- 1/2 cup brown sugar
- 1 1/2 cups sugar (or sugar substitute)
- 1 cup large flake rolled oats
- 1 tsp. cinnamon
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- Preheat oven to 350°F, and prepare muffin tins.
- In a bowl, whisk together the eggs, milk, lemon juice, and applesauce.
- In another large bowl mix together the whole wheat flour, brown sugar, rolled oats, cinnamon, baking soda and powder, and salt.
- Make a “well” in the center of the dry ingredients, and pour the egg mixture in, and stir just until combined.
- Gently stir in the chopped rhubarb.
- Spoon the batter into muffin tins.
- Bake about 28 – 32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for about 5 minutes, and then remove to a cooling rack