Healthy rhubarb muffins that are slightly sweet, with soft, fluffy interiors and crunchy tops. Made in one bowl, with whole grains but no refined sugar, they are a delicious snack for the whole family!
Rhubarb season is upon us (finally!) and I couldn't be happier. It's one of the few things that grows happily in my garden and it's a hard one to keep up with!
Today I'm sharing our go-to healthy rhubarb muffins recipe. It's easy to make (you only need one bowl), kid-friendly, and a great snack to enjoy with your morning coffee.
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Reasons to love these healthy rhubarb muffins!
- you only need one bowl and 15 minutes to mix them up
- they are free from refined sugar and are whole wheat
- they are freezer-friendly
How to make them
For these rhubarb muffins, I adapted my favorite healthy blueberry muffins recipe. I felt like these muffins needed just a touch of extra sweetness so I added in some applesauce.
- First, we mix our wet ingredients together. I like to do this in a large glass measuring bowl since I can melt the coconut oil in it and return it to the microwave to melt more if needed.
- Next we stir in our dry ingredients.
- Finally, we fold in the rhubarb and walnuts. You can use fresh or frozen rhubarb, but I do recommend cutting it into small (½ inch) pieces so you get rhubarb in every bite of these muffins!
What makes these muffins healthy?
- white whole wheat flour (you can swap for half whole wheat, half all purpose flour if you'd like)
- maple syrup or honey in place of refined sugar
- very little oil (¼ cup of coconut oil!)
- moist from a full cup of Greek yogurt
How do you store healthy rhubarb muffins? I kept them on the counter in an air tight container for up to 3 days and they kept really well! Any longer than that and I'd store them in the freezer.
Can I freeze them? YES. Place them in a large heavy freezer bag, suck the air out using a straw, and freeze for up to 3 months OR use a glass meal prep container and wrap in parchment.
Can I swap the coconut oil? YES! You can swap for vegetable oil. Rhubarb? YES! Swap for any berry or chopped fruit pieces. You can even bake these with frozen fruit! Walnuts? YES! These are delicious without the walnuts!
Tips & equipment
- I used this steel muffin pan, silicone or parchment muffin liners (paper liners may not work),
- a large measuring cup that makes pouring batter into the muffin trays super easy
- a storage container such as this one for room temp storage or a gallon freezer bag for freezing
- looking for more muffin recipes? Try these Easy Baked Oatmeal Muffins, these Lemon Chia Yogurt Muffins, or these Healthy Blueberry Muffins
- ¼ cup coconut oil (melted; 52 g)
- 1 cup plain greek yogurt (300 g)
- ½ cup maple syrup (138 g; may swap for honey)
- ½ cup unsweetened applesauce (124 g; this is optional but makes them a touch sweeter)
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups white whole wheat flour (250 g; all purpose or 50/50 all purpose and whole wheat may be swapped)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 ½ cups rhubarb (160 g; cut into ½ inch pieces)
- ½ cup walnuts
- 2 tablespoons coarse sugar (for sprinkling tops)
- Heat oven to 400°F. Line muffin trays with 16 parchment or silicone liners.
- In a large microwave safe bowl, melt the coconut oil. Stir in the greek yogurt, maple syrup, applesauce, eggs and vanilla extract. If coconut oil hardens, pop it back into the microwave and heat on 20 second increments until it melts back in.
- Add the flour, baking powder, baking soda, salt and cinnamon and mix until just combined.
- Fold in the rhubarb and walnuts.
- Spoon muffin batter into liners until it just pokes over the top of the pan.
- Sprinkle with coarse sugar.
- Bake for 20 minutes, or until a toothpick comes out cleanly. Be careful if your muffin tray is near the top of the oven, rotate it to the middle/bottom if possible.
- Store in an air tight container at room temperature for up to 3 days or in the freezer for up to 3 months.
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