Desserts · Special Occasions

Rhubarb,Oat Muffins

Easter is upon us and of course I am in the kitchen baking, because holidays and special occasions are an excuse to indulge a little. This recipe is easy and you can indulge without feeling guilty, it’s not loaded with sugar and instead of the full amount of flour I added some oats and I switched the sugar for honey. The muffins are still delicious. Happy Easter!


Batter for the Muffins:

1 cup oats

1 cup of flour

1/2 cups of sugar  (or for a healthier version 5 tbsp of honey )

2 tbsp of shredded coconut

1 1/2 tsp baking powder

1/4 tsp baking soda

1/3 coconut oil (or vegetable oil)

1 cup of plain yoghurt

1 large egg

2 stick of rhubarb cut into small pieces

For the crumble: 

1/4 cups of butter (cold)

2 tbsp of sugar

4 tbsp of shredded coconut

5 tbsp flour


          Batter for the Muffins: 

  • Combine all the dry ingredients, flour, oats, shredded coconut, baking powder, soda,(and sugar if using) for the muffins in a bowl and mix well.
  • Whisk the yoghurt, egg, coconut oil, and honey (if using instead of sugar) together in a separate bowl. Set the oven to 180ºC (360ºF)
  • Combine the wet ingredients with the dry ingredients, add the rhubarb and mix well. Fill the muffin tin with the batter almost to the top.


  • Combine all the ingredients in a bowl, work the the ingredients with your hands or pastry cutter until the mixture forms coarse crumbs. Spread the crumbs on top of the muffins.
  • Put the Muffins in the oven and bake for 30 min.



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