Rhubarb Mini Muffins

Rhubarb season is upon us (and sadly, almost over), so I wanted to make a few baked goods I can freeze and eat whenever I'm missing the tart fruit. These muffins make the perfect on-the-go snack or a nutritious breakfast when paired with yogurt and some nut butter.

Using seasonal produce is one of my favourite things about making my own meals. I love experimenting with flavour and honouring what nature is giving us!

P.s. I know rhubarb can be expensive, but here's a secret: It's the easiest thing in the world to grow. It just needs sunlight and, well, that's about it! If you have some room for a garden, I highly recommend just one stalk.

---

RHUBARB MINI MUFFINS

Prep Time: 10 minutes

Total Time: 30 minutes

Makes 18 mini muffins (3 per serving)

Ingredients

3/4 cup vanilla protein powder (I used Tone It Up)

1/2 cup oat flour

1 tsp baking powder

1 large egg

1 tsp pure vanilla extract

1 banana, mashed

2 Tbsp maple syrup

1/2 cup unsweetened almond milk

1/2 cup rhubarb, diced (about 4 stalks)

Directions

1. Preheat oven to 350˚F and spray an 18-hole mini muffin tin with coconut oil spray.

2. In a medium bowl, combine dry ingredients: protein powder, oat flour, baking powder.

3. In a separate large bowl, combine wet ingredients: egg, vanilla, banana, maple syrup, almond milk.

4. Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the rhubarb.

5. Divide the batter among the prepared muffin cups. Bake until lightly golden brown on top and toothpick inserted in the center comes out clean, 15-20 minutes.