Ingredients

• 1 cup diced rhubarb , or more to taste
• 0.75 cups brown sugar , divided
• 0.67 cups all-purpose flour
• 0.67 cups whole wheat flour
• 1 teaspoon ground cinnamon , divided
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 0.5 cups vanilla yogurt
• 0.25 cups oil
• 1 egg
• 0.25 cups rolled oats
• 2 tablespoons melted butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
2. 2 Stir rhubarb, 1/2 cup brown sugar, all-purpose flour, whole wheat flour, 1/2 teaspoon cinnamon, baking soda, and salt together in a large bowl.
3. 3 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.
4. 4 Stir remaining 1/4 cup brown sugar, rolled oats, melted butter, and remaining 1/2 teaspoon cinnamon together in a small bowl; top batter with about 1 tablespoon of oats mixture.
5. 5 Bake in the preheated oven until golden and tops spring back when lightly pressed, about 20 minutes. Cool in cups for 15 minutes before transferring to a wire rack.

Nutrition per serving