Skinny Rhubarb Muffins

As promised on Monday, rhubarb week continues with Skinny Rhubarb Muffins. I hope your ready.

These tender muffins are studded with crimson bursts of rhubarb and crowned with a crunchy cinnamon sugar topping. You'll feel wonderfully indulgent when you take a bite, but get this: these muffins don't have any oil in them! Plain, fat-free Greek yogurt replaces the oil in this recipe. That means you can have two.

If you want to go rhubarb crazy, spread a little rhubarb compote on your muffin. It's a good choice, believe me.

Skinny Rhubarb Muffins
Makes 18 muffins
Adapted from allrecipes.com

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup brown sugar
1/2 cup plain, fat-free Greek yogurt
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
2 cups rhubarb, chopped into 1/4" pieces
1 tablespoon butter, melted
1/3 cup granulated sugar
1 teaspoon cinnamon

Preheat oven to 350 degrees. Line a muffin tin with paper liners or grease with baking spray.

In a large bowl, whisk together flour, baking soda, baking powder, and salt. In a separate bowl, whisk together brown sugar, yogurt, egg, vanilla extract, and buttermilk. (The mixture will be pretty liquid-y.) Use a spatula to gently stir the wet ingredients into the dry. Stir in rhubarb.

In a separate small bowl, stir together melted butter, granulated sugar, and cinnamon. Use your fingers to sprinkle the topping on top of the muffin batter.

Bake muffins in preheated oven for about 20 minutes, until a toothpick inserted into the middle of a muffin comes out clean.