These Rhubarb and Chocolate Muffins are a real delight.
I looooove rhubarb, I remember as a child I ate it by dipping the stem in sugar, I don’t eat it that way anymore, but I’m always looking for new ways to cook it. I make pies, jams, cakes and one morning when I was eating one of my chocolate chip muffins, I had the idea of adding rhubarb.! Oh yes, the Idea of the century! These Rhubarb and Chocolate Muffins are tasty, easy and ready in no time! The taste of chocolate goes very well with rhubarb, and I assure you that you won’t taste the bitterness of the rhubarb.
Rhubarb is not particularly rich in essential nutrients and its calorie content is low.
However, it is a very good source of vitamin K1, providing about 26 to 37% of the daily value (DV) in a 3.5-ounce (100-gram) serving depending on how cooked it is.
Like other fruits and vegetables, it is also rich in fiber, providing amounts similar to those of oranges, apples or celery.
A 3.5 ounce (100 gram) serving of rhubarb cooked with added sugar contains (1):
Carbohydrates: 31.2 grams
Fiber: 2 grams
Proteins: 0.4 grams
Vitamin K1: 26% of the DV
Calcium: 15% of the DV
Vitamin C: 6% of the DV
Potassium: 3% of the DV
Folate: 1% of the DV
Rhubarb is a unique fruit and since it can be rich in oxalate, you should avoid eating too much of it or try to select stems from varieties with low oxalate content. If you are prone to kidney stones, it is best to avoid rhubarb completely.
On the bright side, rhubarb is a good source of antioxidants, vitamin K, and fiber. (2)
In addition, its sour taste makes it a perfect ingredient in jams, pies and other desserts.
Others Recipes with FruitsPrint
Rhubarb and chocolate Muffins
These Rhubarb and Chocolate Muffins are tasty, easy and ready in no time! The taste of chocolate goes very well with rhubarb, and I assure you that we do not find the bitterness of it.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 1x
- Category: breakfast-snack
2 ½ cups flour
1 tsp baking powder
½ tsp salt
1 ¼ cup sugar
½ cup vegetable oil
1 egg (vegan version use 1/4 cup applesauce)
1 tsp vanilla extract
1 cup oat milk
1 cup diced rhubarb
3/4 cup chocolate chips
Preheat the oven to 350 degrees F. Grease a 12-cup muffin pan or line with paper molds.
In a medium bowl, combine the flour, sugar, baking powder and salt.
Add the oil, egg, vanilla and milk until you get a smooth consistency.
Cut the rhubarb into small pieces and add the rhubarb to the muffin mixture, add the chocolate chips. Pour the batter into the muffin pan
Bake in the preheated oven for about 25 minutes. Remove from the oven and enjoy!
Keywords: rhubarb, breakfast, summer