Description
These healthy rhubarb apple muffins are naturally sweetened, whole grain, and packed with tart rhubarb and juicy apple – a perfect wholesome snack or breakfast on the go.
Ingredients
Units
Scale
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 1/3 cup plain Greek yogurt (or plant-based yogurt)
- 1/4 cup olive oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped apple (peeled)
- 1 cup chopped fresh rhubarb
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, mix together the flour, oats, baking soda, baking powder, cinnamon, and salt.
- In another bowl, whisk together honey (or maple syrup), applesauce, yogurt, oil, eggs, and vanilla until smooth.
- Pour wet ingredients into the dry ingredients and stir until just combined.
- Fold in the chopped apple and rhubarb.
- Divide batter evenly into muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use a mix of red and green rhubarb for a colorful look and balanced tartness.
- Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Freeze extra muffins for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 10g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg