Rhubarb and Cardamom Oat Muffins Recipe
Prep Time:
20 minutes
Cook Time:
30 minutes
Servings:
12 Muffins
Ingredients
  • 2 large stalks rhubarb
  • ¾ cup light brown sugar, packed, divided
  • 1 ½ teaspoons ground cinnamon, divided
  • ¾ teaspoon ground cardamom, divided
  • 3 large eggs, room temperature
  • ½ cup canola oil
  • ½ cup oat milk
  • 2 teaspoons vanilla extract
  • 2 cups oat flour
  • ¾ cup quick oats
  • 2 tablespoons ground flax meal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 small lemon, finely zested
  • ½ cup chopped raw walnuts
  • 3 tablespoons light brown sugar
  • 3 tablespoons quick oats
  • 2 tablespoons unsalted butter, melted
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon salt
Directions
  1. Preheat the oven to 350 F.
  2. Line a 12-cup muffin tin with paper liners
  3. Cut the rhubarb stalks crosswise into ¼-inch slices.
  4. In a medium bowl, combine the rhubarb with 2 tablespoons brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon cardamom. Set aside.
  5. In a large mixing bowl, whisk together the eggs, canola oil, oat milk, and vanilla.
  6. In a separate bowl, combine the oat flour, oats, flax, baking powder, baking soda, salt, and lemon zest with the remaining brown sugar, cinnamon, and cardamom.
  7. Add the rhubarb to the flour mixture, tossing to coat.
  8. Add the rhubarb and dry ingredients to the egg mixture, stirring until the mixture is just combined and no dry spots remain.
  9. Use a large ice cream scoop or spoon to fill the muffin papers two-thirds full.
  10. To make the streusel, combine all of the ingredients in a small bowl and mix well.
  11. Divide the streusel evenly between the muffin batter tops.
  12. Bake the muffins for 25–30 minutes, until a tester inserted in the center comes out clean.
  13. Cool the muffins for 15 minutes in the pan, then remove and finish cooling on a rack.