User Review
2.75 (8 votes)

Oaty rhubarb muffins

These oaty rhubarb muffins, made with honey, cinnamon and ginger, are much healthier than coffee shop muffins.

Serves Makes 12

Prep Time 10 min

Cooking Time 20 min


  • 225g self-raising flour
  • 1tsp bicarbonate of soda
  • 1tsp ground ginger
  • 1tsp ground cinnamon
  • 135g porridge oats, plus 2tbsp extra to sprinkle
  • 50g soft brown sugar, plus 2tsp extra to sprinkle
  • 1 egg
  • 100g runny honey
  • 1tsp vanilla extract
  • 100g low-fat spread, melted
  • 284ml carton buttermilk
  • 110g rhubarb, thinly sliced


  1. Heat the oven to 180ºC/fan 160ºC/gas 4. Line a 12-hole muffin tin with baking paper squares or large muffin cases.
  2. Sift the flour, bicarbonate of soda, ground ginger and cinnamon into a large bowl. Stir through the 135g oats and 50g sugar.
  3. Whisk the egg, honey, vanilla extract, melted spread and buttermilk together in a large jug. Add to the dry ingredients and stir until just combined. Stir in the rhubarb (do not over-mix). Divide the batter among the paper cases.Combine the extra oats and brown sugar in a small bowl, then sprinkle over the muffins. Bake for 15–20 min until golden and firm to touch.
  4. Cool in the tin for 5 min, then transfer to a rack to cool completely. The muffins will keep in an airtight container for up to 3 days.

Nutrition per serving

Read more on how we calculate nutrition.
197kcal 4.6g 4.4g 1g 2.1g 12.9g 0.6g 107mg 36.8g 1.2mg

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