Why You’ll Love This Recipe

Healthy Rhubarb Apple Muffins are naturally sweetened, moist, and packed with fruit and fiber—perfect for a wholesome breakfast, snack, or lunchbox treat. Made with whole grain flour, fresh rhubarb and apples, and minimal added sugar, these muffins deliver comforting flavor with a nutritious twist.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

whole wheat flourbaking powdersaltcinnamonnutmeg (optional)eggsunsweetened applesaucemaple syrup or honeymilk (dairy or plant-based)vanilla extractcoconut oil (or olive oil)fresh rhubarfresh apple (grated or finely chopped)

directions

Healthy Rhubarb Apple Muffins 10 Healthy Rhubarb Apple Muffins are naturally sweetened, moist, and packed with fruit and fiber—perfect for a wholesome breakfast, snack, or lunchbox treat. Made with whole grain flour, fresh rhubarb and apples, and minimal added sugar, these muffins deliver comforting flavor with a nutritious twist.

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.

In a large bowl, whisk together whole wheat flour, baking powder, salt, cinnamon, and nutmeg if using.

In another bowl, whisk the eggs, applesauce, maple syrup, milk, vanilla extract, and melted coconut oil until smooth.

Add the wet ingredients to the dry and stir gently until just combined.

Fold in the chopped rhubarb and apple.

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Optional: sprinkle tops with oats or a pinch of raw sugar for texture.

Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 12 muffins.Preparation time: 10 minutesBaking time: 20–25 minutesCooling time: 10 minutesTotal time: 40–45 minutes

Variations

Add chopped walnuts or sunflower seeds for a nutty crunch.

Use mashed banana instead of applesauce for a different natural sweetener.

Add orange zest for a citrusy twist.

Swap rhubarb for blueberries or chopped strawberries.

storage/reheating

Store Healthy Rhubarb Apple Muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.To freeze, wrap muffins individually and store in a freezer-safe bag for up to 2 months.Reheat in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 8–10 minutes.

FAQs

Can I use frozen rhubarb?

Yes, thaw and drain it before folding into the batter.

Are these muffins very sweet?

They are mildly sweet and fruit-forward—perfect for a healthy option.

Can I make them vegan?

Yes, use flax eggs and plant-based milk to make them fully vegan.

Do I need to peel the apples?

Not necessary—just core and finely chop or grate for texture and moisture.

Can I use regular flour?

Yes, but whole wheat flour adds more fiber and a hearty texture.

Can I use yogurt instead of applesauce?

Yes, plain Greek yogurt works well as a substitute.

Will kids like these?

Absolutely—they’re subtly sweet and full of fruit, great for picky eaters.

Can I double the recipe?

Yes, easily double all ingredients and bake in two muffin pans.

Should the batter be thick?

Yes, it will be slightly thick and scoopable.

Can I make mini muffins?

Yes, reduce the baking time to 12–15 minutes and check for doneness.

Conclusion

Healthy Rhubarb Apple Muffins are the perfect blend of nutritious and delicious—soft, fruity, and just the right amount of sweet. Whether for a quick breakfast or a midday snack, they’re a satisfying way to enjoy seasonal rhubarb and apples without the guilt.