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Close up shot of multiple healthy rhubarb muffins
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5 from 27 votes

Healthy Rhubarb Muffins

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!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Snack
Cuisine: American
Diet: Vegetarian
Servings: 16 servings
Calories: 158kcal

Equipment

Ingredients

  • ¼ cup coconut oil melted; 52 g; note 1
  • 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; note 2
  • 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 note 3
  • 2 tablespoons coarse sugar for sprinkling tops

Instructions

  • Prepare - Heat oven to 400°F. Line muffin trays with 16 parchment or silicone liners.
  • Combine - 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 in 20-second increments until it melts back in.
    overhead view of blueberry muffin batter before adding blueberries
  • Mix Dry Ingredinets - Add the flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined. Fold in the rhubarb and walnuts.
  • Bake - 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.

Notes

  1. refined coconut oil recommended; may swap for melted butter
  2. all purpose or 50/50 all purpose and whole wheat may be swapped
  3. may be omitted or swapped with chopped pecans
Storage 
  • Refrigerate - These healthy rhubarb muffins may be stored at room temperature in an airtight container for up to 3 days
  • Freeze - cool completely, then add to a heavy-duty gallon freezer bag. Suck the air out of the bag using a straw and freeze for up to 1 month. For a plastic-free option, you may loosely wrap in parchment paper and store in a meal prep container for up to 1 month.

Nutrition

Serving: 1muffin | Calories: 158kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 155mg | Potassium: 169mg | Fiber: 2g | Sugar: 8g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 0.6mg