Just in time for Canada's 150th birthday I have developed a yummy red and white (aka. rhubarb and oat) muffin recipe to enjoy over the long weekend. They make for a perfect breakfast when paired with full-fat, organic, plain Greek yogurt and fresh, organic Ontario strawberries. They can also be enjoyed as a snack with a dash of almond butter. Yum!
1 cup plain, full-fat Greek yogurt (to make this dairy-free, you could leave this out and use almond or coconut yogurt instead, or 1/2 cup olive or coconut oil)
1 cup chopped fresh or frozen rhubarb
3 eggs (to make this egg-free, you can use a flax egg instead - Google it!), lightly beaten
1/3 cup pure maple syrup or coconut sugar
2 cups gluten-free oats - ground up in a blender or food processor to make an oat flout
1 tsp baking powder
1/2 tsp baking soda
1 tsp pure vanilla extract
1/2 tsp unrefined sea salt
1. Preheat your oven to 375 degrees Fahrenheit. Line your muffin tin with paper liners or coconut oil, and set aside.
2. In a large bowl, combine yogurt, eggs, and maple syrup. Set aside.
3. In another bowl, combine all of the remaining ingredients, except rhubarb.
4. Pour dry ingredients into the wet ingredients and combine well. Now add in your rhubarb.
5. Use a 1/3 cup measure to divide out the batter into your muffin tin.
6. Place in the oven and bake for 30 minutes. After 30 minutes, check to be sure the top of the muffin is springing back under your touch, and that a toothpick inserted into the centre of the muffin comes back clean. If the muffins are done, pull them out of the oven and let them cool on a cooling rack for 5 minutes before removing from the muffin tin.
7. Enjoy or store in the fridge or freezer until you are ready to use.