Go Back
+ servings
Rhubarb muffin in a muffin liner.
4.80 from 5 votes

Rhubarb Muffins

Make this rhubarb muffin recipe next time you are looking for a quick and healthy breakfast or snack recipe. 
Prep 15 minutes
Cook 18 minutes
Total 33 minutes
Fat 4
Carbs 34
Protein 4
Yield 12

Ingredients

Dry

Wet

Instructions

  • First, preheat oven to 350ºF and line a muffin tin with muffin liners or spray with nonstick cooking spray.
  • Add the applesauce, eggs, maple syrup, and almond milk to a large bowl and whisk everything together.
  • Add all of the dry ingredients and mix again.
  • Finally, add melted coconut oil and mix one last time.
  • Evenly spoon batter between 12 muffins in your tin, filling them about 2/3 of the way full.*
  • Bake at 350ºF for 16-18 minutes or until a toothpick comes out clean.
  • Let cool for at least 10 minutes before removing from muffin tin to continue cooling on a cooling rack.

Tips & Notes

*Optional Topping: Here you have the option to sprinkle rolled oats and tiny pieces of extra rhubarb if you want to add some texture and prettier muffins.

Nutrition Facts

Calories: 182kcal | Carbohydrates: 34g | Protein: 4g | Fat: 4g | Fiber: 2g | Sugar: 15g