“Wow, your muffins are so good, Mom!” That’s what my daughter Fred said. The rhubarb from the garden and the maple syrup make a perfect pair here.
At a glance
- Prep time: 15 minutes
- Cook time: 24 minutes
- Servings: 12 muffins
- Protein: 7 g per muffin
- Nutrition facts: about 28 g of carbohydrates, 11 g of fat, and 1 g of fiber per muffin (basic version, approximate values)
Ingredients
Dry ingredients
- 375 ml (1 1/2 cups) unbleached all-purpose flour
- 2 scoops or 125 ml (1/2 cup) of Zenit organic vanilla plant protein
- 60 ml (1/4 cup) textured soy protein (optional)
- 5 ml (1 tsp) baking powder
- 5 ml (1 tsp) baking soda
Wet ingredients
- 2 eggs
- 185 ml (3/4 cup) maple syrup
- 125 ml (1/2 cup) canola oil
- 185 ml (3/4 cup) protein milk or plant-based beverage of your choice
- 375 ml (1 1/2 cups) rhubarb, cut into small pieces
Topping
- Raw cane sugar
- Ground cinnamon
Instructions
- Position the rack in the center of the oven. Preheat the oven to 180 °C (350 °F).
- In a bowl, combine the dry ingredients.
- In another bowl, combine the wet ingredients. Add them to the dry ingredients and mix until the batter is smooth.
- Divide the batter among the cups of a silicone muffin pan. Sprinkle each muffin with cane sugar and cinnamon.
- Bake for 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool.
Danielle’s tip
A great snack 1 hr 30 min to 2 hr before a workout, and perfect for lunch boxes any day. See also what to eat before exercising.
Frequently asked questions
How much protein is in these rhubarb muffins?
About 7 g of protein per muffin.
Can I use frozen rhubarb?
Yes, add it to the batter while still frozen and extend the baking time by a few minutes if needed.
Danielle Dubois, Dt.P., Registered Dietitian
Member of the Ordre des diététistes-nutritionnistes du Québec
Founder of Zenit Nutrition