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
Oatmeal is a favorite ingredient of mine when you need to get fiber into your diet,, and adding a scoop of vanilla protein powder to this 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.
Servings 12 muffins
Ingredients
- 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
Instructions
- 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
Notes
I love making muffins, but not fond of scrubbing out my muffin tins. Papers might be great for clean up, but low fat muffins stick to the paper, so the best next thing is a better muffin tin. I love using non stick tins. A quick twist and the muffin pops out and clean up is a breeze.