Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
Stir rhubarb, all-purpose flour, whole wheat flour, 1/2 cup brown sugar, baking soda, salt, and 1/2 teaspoon cinnamon together in a large bowl.
Whisk yogurt, oil, and egg together in a separate bowl; pour into rhubarb mixture and stir until just combined and batter has a thick, dough-like consistency. Spoon batter into muffin cups.
Stir 1/4 cup brown sugar, rolled oats, melted butter, and 1/2 teaspoon cinnamon together in a small bowl; top batter with about 1 tablespoon of oats mixture.
Bake in the preheated oven until golden, about 20 minutes. Cool 15 minutes before removing to wire rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (93g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 304 (69%)|
|Amt Per Serving||% DV|
|Total Fat 33.7g||45 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 10.5g|
|Cholesterol 41.2mg||13 %|
|Sodium 124.3mg||4 %|
|Potassium 126.4mg||3 %|
|Total Carbohydrate 34.9g||10 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 33.7g|
|Protein 1.9g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 439
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!