HEALTHY RHUBARB MUFFINS WITH A HONEY-PISTACHIO CRUNCH

You won’t believe these muffins contain half whole-wheat flour and have no butter or oil! Packed with rhubarb, spiced with cardamom and cinnamon, and topped with crunchy honey-coated pistachios, these muffins are delicious!

Monday already!

Hope everyone had a great week-end! This week-end was Ben’s first Father’s Day. Kai bought him some Daddy & Me stories to read. I bought him a toilet brush.

Wait! Let me explain! May 11 was my first Mother’s Day aaaand my birthday. And Ben just kept going on and on about how great of a gift he had for me. Turns out, it was a vacuum cleaner. He meant well, but really, what woman wants to receive a house-cleaning-device on her birthday/very first Mother’s Day?

So I got my sweet revenge with the toilet brush

Don’t worry, I’m not completely heartless. We had a really nice family picnic, then came home and had a fabulous dinner with Greek burgers and a kale salad with an OMG-delicious bacon vinaigrette {coming to a blog near you…sooooon!}

We had a few beers and watched Orange Is the New Black. Side note: Mendez’s hair? Whaaaaat?

So all-in-all, Ben had a pretty good day.

Father’s Day break-fast included these muffins. I’m clearly still fixated on rhubarb, wanted to make some more muffins.

I used the same base recipe as for my Skinny Blueberry Buttermilk Muffins, but added cardamom and cinnamon, swapped the blueberries for rhubarb, and added a crunchy, granola-esque pistachio-honey-oatmeal topping.

I want to warn you up front. There is just a tiny bit of rhubarb in these muffins. See photo below:

So if you’re on the fence about rhubarb, these muffins probably aren’t for you!

However if you adore tart rhubarb flavors, you are in for a treat. The rhubarb and cardamom pair perfectly, and when you get a bite of the sweet, crunchy pistachio topping….yummers!

I also want to state up-front that these are not overly sweet muffins. I like my muffins to stay muffins and my cupcakes to be cupcakes. So these fall in the category of ‘mildly sweet’.

And since these muffins contain no butter or oil {I used Greek yogurt instead}, and half whole wheat flour, you can feel better when you reach for that second helping

Save Print HEALTHY RHUBARB MUFFINS WITH A HONEY-PISTACHIO CRUNCH
Author: Denise
Prep time: 20 mins Cook time: 20 mins Total time: 40 mins
Serves: 12
Ingredients Rhubarb-Cardamom Muffins:

• 1 cup all purpose flour {125g or fluffed, spooned & levelled}
• 1 cup whole wheat flour {125g or fluffed, spooned & levelled}
• 3 tsp baking powder
• ½ tsp salt
• 2 tsp ground cardamom
• 1 tsp ground cinnamon
• ½ cup unsweetened applesauce
• ¼ cup greek yogurt {I use 2%, Liberte brand}
• ⅔ cup packed brown sugar
• 1 egg
• 1 tsp vanilla
• 1 cup buttermilk {I use 1%}
• 2 medium stalks of rhubarb, chopped into 1.5 cm peices {approx 2 cups}

Honey-Pistachio Crunch:

• ⅓ cup unsalted pistachios, shelled and chopped coarsely
• 2 tbsp honey
• 2 tbsp oatmeal

Instructions Rhubarb-Cardamom Muffins

1. Pre-heat oven to 400 F. Grease a 12-count standard muffin tin and set aside.
2. In a medium bowl, combine flour, baking powder, salt, cardamom and cinnamon.
3. In a separate, large bowl, combine applesauce and yogurt, whisking until smooth.
4. Whisk in the sugar, egg and vanilla. Add the buttermilk.
5. Combine the wet & dry ingredients and mix until just combined. Fold in the rhubarb.
6. Spoon batter into muffin tins.

Honey-Pistachio Crunch:

1. Combine pistachios, honey and oatmeal in a small bowl.
2. Spoon over muffins.

Baking:

1. Bake for 20 or so minutes; a toothpick should come out clean.
2. Cool for a few minutes in the pan, then transfer to a wire rack to cool completely.

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