Why You’ll Love This Recipe

Healthy Rhubarb Apple Muffins are a wholesome, fruity treat perfect for breakfast or snacking. Packed with tart rhubarb, sweet apple, and hearty oats, these muffins are naturally sweetened and made with better-for-you ingredients. Moist, flavorful, and easy to make, they’re a delicious way to enjoy seasonal produce without refined sugar.

ingredients

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

whole wheat flourrolled oatsbaking powderbaking sodasaltcinnamonunsweetened applesaucemaple syrupplain Greek yogureggvanilla extractdiced rhubarbdiced apple (preferably sweet like Fuji or Honeycrisp)

directions

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

In a large bowl, mix the whole wheat flour, oats, baking powder, baking soda, salt, and cinnamon.

In another bowl, whisk together the applesauce, maple syrup, Greek yogurt, egg, and vanilla extract until smooth.

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

Fold in the diced rhubarb and apple gently.

Spoon the batter evenly into the prepared muffin tin, filling each about 3/4 full.

Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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

Servings and timing

This recipe yields 12 muffins.Preparation time: 15 minutesBaking time: 18-22 minutesCooling time: 10 minutesTotal time: 45 minutes

Variations

Add chopped walnuts or pecans for a nutty crunch.

Sprinkle a little rolled oats or cinnamon sugar on top before baking for a textured topping.

Replace maple syrup with honey for a different natural sweetener.

Swap Greek yogurt with a dairy-free alternative to make it lactose-free.

Use grated apple instead of diced for a softer texture throughout.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days.For longer storage, refrigerate for up to 7 days or freeze for up to 2 months.To reheat, microwave a muffin for 10–15 seconds or warm in a toaster oven until heated through.

FAQs

Are these muffins sweet?

They are mildly sweet from the applesauce, maple syrup, and fruit—perfect for a healthy snack or breakfast.

Can I use frozen rhubarb?

Yes, just thaw and drain excess moisture before adding to the batter.

Can I make them gluten-free?

Yes, substitute with a gluten-free flour blend and certified gluten-free oats.

What kind of apple works best?

Sweet, firm varieties like Fuji, Gala, or Honeycrisp complement the tartness of rhubarb well.

Can I make these vegan?

Yes, use a flax egg, plant-based yogurt, and maple syrup to keep them vegan-friendly.

Do these muffins freeze well?

Absolutely, they freeze beautifully. Let them cool fully before storing in freezer-safe bags.

Can I skip the yogurt?

You can substitute with mashed banana or more applesauce, but texture may vary slightly.

Why are my muffins dense?

Overmixing the batter can lead to dense muffins—stir until just combined.

Can I add a crumble topping?

Yes, mix oats, coconut oil or butter, and a bit of coconut sugar for a quick streusel topping.

Are these good for kids?

Yes, they’re naturally sweetened and loaded with fruit—great for lunchboxes or snacks.

Conclusion

Healthy Rhubarb Apple Muffins are a tasty and nourishing way to enjoy seasonal produce. With their perfect balance of tart and sweet, these muffins are a family-friendly, grab-and-go option that supports a wholesome lifestyle. Bake a batch and enjoy their comforting, homemade goodness all week long.