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Quinoa Rhubarb Muffins with Pistachios


SERVES 10 (serving size: 1 muffin)

‘Tis the season for rhubarb. Keep an eye out for these ruby-red stalks at your local market, and use them in muffins, pies, or tarts. Here, their signature tartness is mellowed out by sweet flavors of honey and vanilla. Whole-wheat pastry flour keeps the texture light and moist, while quinoa adds a punch of protein. These whole-grain beauties are perfect for spring, and a nutritious option for weekday breakfasts or a snack on the go. Store leftovers in an air-tight container for 3 days of maximum freshness.


  • 1 egg
  • 1/4 cup honey
  • 1/4 cup canola oil
  • 1/2 cup light brown sugar
  • 1/2 cup 2% plain reduced-fat Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup cooked and cooled quinoa, divided
  • 1 1/4 cup whole-wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup rhubarb, cut into 1/2-inch-thick slices
  • 1/4 cup pistachios, roughly chopped

Nutrition Information

  • calories 243
  • fat 11.9 g
  • satfat 5.9 g
  • monofat 2.2 g
  • polyfat 1.2 g
  • protein 10 g
  • Carbohydrates 20 g
  • fiber 3 g
  • sugars 6 g
  • Est. Added Sugars 4 g
  • cholesterol 25 mg
  • iron 1 mg
  • sodium 485 mg
  • calcium 252 mg

How to Make It

  1. Preheat oven to 375°F.

  2. Combine egg, honey, oil, sugar, yogurt, and vanilla in a bowl. Stir with a whisk. Add ¾ cup of the quinoa; mix to combine.

  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking power, and salt in a separate large bowl, stirring with a whisk.

  4. Add yogurt mixture to flour mixture, stirring just until combined. Fold in rhubarb.

  5. Divide batter evenly among 10 muffin cups coated with cooking spray. Top evenly with remaining ¼ cup quinoa and pistachios. Bake at 375°F for 24-26 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; cool completely on a wire rack.