Ingredients:
1 ½ cups rolled oats
1 cup buttermilk
1 cup rhubarb, chopped
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped walnuts (optional)
Directions:
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
In a large bowl, combine rolled oats and buttermilk. Let sit for 10 minutes to soften oats.
In another bowl, whisk brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until well blended.
Add the oat mixture to the wet ingredients and stir to combine.
In a separate bowl, mix flour, baking powder, baking soda, salt, and cinnamon. Gradually add to the wet ingredients, mixing just until combined.
Gently fold in chopped rhubarb and walnuts, if using.
Spoon batter into muffin cups, filling about 2/3 full.
Bake for 20-25 minutes until a toothpick inserted in the center comes out clean and the tops are golden brown.
Cool muffins in the tin for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Kcal: 190 kcal | Servings: 12 muffins