Healthy Rhubarb Muffins with a Honey-Pistachio Crunch

You won’t believe these healthy rhubarb muffins contain half whole-wheat flour and have no butter or oil!  Packed with rhubarb, spiced with cardamom and cinnamon, and topped with crunchy honey-coated pistachios, these muffins are delicious.

Monday already!

Hope everyone had a great week-end!  This week-end was Ben’s first Father’s Day.  Kai bought him some Daddy & Me stories to read.  I bought him a toilet brush.

Wait!  Let me explain!  May 11 was my first Mother’s Day aaaand my birthday.  And Ben just kept going on and on about how great of a gift he had for me.  Turns out, it was a vacuum cleaner.  He meant well, but really, what woman wants to receive a house-cleaning-device on her birthday/very first Mother’s Day?

So I got my sweet revenge with the toilet brush 😉

Healthy Rhubarb Muffins with a Honey-Pistachio CrunchHealthy Rhubarb Muffins with a Honey-Pistachio Crunch


Don’t worry, I’m not completely heartless.  We had a really nice family picnic, then came home and had a fabulous dinner with Greek Turkey Burgers and a kale salad with an OMG-delicious bacon vinaigrette.

We had a few beers and watched Orange Is the New Black.  Side note:  Mendez’s hair?  Whaaaaat?

So all-in-all, Ben had a pretty good day.

Healthy Rhubarb Muffins with a Honey-Pistachio Crunch

 Healthy Rhubarb Muffins with a Honey-Pistachio Crunch

Father’s Day break-fast included these healthy rhubarb muffins.  I’m clearly still fixated on rhubarb, wanted to make some more muffins.

I used the same base recipe as for my Skinny Blueberry Buttermilk Muffins, but added cardamom and cinnamon, swapped the blueberries for rhubarb, and added a crunchy, granola-esque pistachio-honey-oatmeal topping.

I want to warn you up front.  There is just a tiny bit of rhubarb in these muffins.  See photo below:

Healthy Rhubarb Muffins with a Honey-Pistachio Crunch

So if you’re on the fence about rhubarb, these muffins probably aren’t for you!

However if you adore tart rhubarb flavors, you are in for a treat.  The rhubarb and cardamom pair perfectly, and when you get a bite of the sweet, crunchy pistachio topping….yummers!

I also want to state up-front that these are not overly sweet muffins.  I like my muffins to stay muffins and my cupcakes to be cupcakes.  So these fall in the category of ‘mildly sweet’.

And since these healthy rhubarb muffins contain no butter or oil {I used Greek yogurt instead}, and half whole wheat flour, you can feel better when you reach for that second helping 😉

More healthy muffins for us

Healthy Rhubarb Muffins with a Honey-Pistachio Crunch
Prep time
Cook time
Total time
Serves: 12
Rhubarb-Cardamom Muffins:
  • 1 cup all purpose flour {125g or fluffed, spooned & levelled}
  • 1 cup whole wheat flour {125g or fluffed, spooned & levelled}
  • 3 tsp baking powder
  • ½ tsp salt
  • 2 tsp ground cardamom
  • 1 tsp ground cinnamon
  • ½ cup unsweetened applesauce
  • ¼ cup greek yogurt {I use 2%, Liberte brand}
  • ⅔ cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup buttermilk {I use 1%}
  • 2 medium stalks of rhubarb, chopped into 1.5 cm peices {approx 2 cups}
Honey-Pistachio Crunch:
  • ⅓ cup unsalted pistachios, shelled and chopped coarsely
  • 2 tbsp honey
  • 2 tbsp oatmeal
Rhubarb-Cardamom Muffins
  1. Pre-heat oven to 400 F. Grease a 12-count standard muffin tin and set aside.
  2. In a medium bowl, combine flour, baking powder, salt, cardamom and cinnamon.
  3. In a separate, large bowl, combine applesauce and yogurt, whisking until smooth.
  4. Whisk in the sugar, egg and vanilla. Add the buttermilk.
  5. Combine the wet & dry ingredients and mix until just combined. Fold in the rhubarb.
  6. Spoon batter into muffin tins.
Honey-Pistachio Crunch:
  1. Combine pistachios, honey and oatmeal in a small bowl.
  2. Spoon over muffins.
  1. Bake for 20 or so minutes; a toothpick should come out clean.
  2. Cool for a few minutes in the pan, then transfer to a wire rack to cool completely.
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