Rhubarb Muffins

4.75 from 8 votes

Make this rhubarb muffin recipe next time you are looking for a quick and healthy breakfast or snack recipe.

Prep 15

Cook 18

Total 33

Fat 4

Carbs 34

Protein 4

Yield

Ingredients

Dry

3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1/2 cup light brown sugar packed (or coconut sugar)
1 teaspoon baking soda
1.5 cups diced rhubarb

Wet

1 cup unsweetened applesauce
2 large eggs
1/4 cup maple syrup
1/4 cup unsweetened plain almond milk
2 tablespoons melted coconut oil

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