Rhubarb Breakfast Muffins

This recipe is part of our Mother's Day collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

Ingredients

120 g buttermilk (½ cup)

2 eggs

45 g olive oil (1/3 cup)

1 teaspoon vanilla extract

90 g Natvia (½ cup)

225 g wholemeal plain flour (1 ½ cups)

25 g rolled oats, plus extra (¼ cup)

150 g rhubarb, finely diced (1 ½ cups)

Method

Preheat oven to 180C
Combine the wet ingredients and whisk until smooth.
Combine the remaining ingredients in a bowl and then stir through the wet ingredients using a spatula.
Dollop into a greased and lined muffin tray, sprinkle with extra oats and bake for 20 – 25 minutes