Description
These Healthy Rhubarb Apple Muffins are moist, lightly sweetened, and packed with the tartness of rhubarb and the natural sweetness of apples—perfect for a wholesome snack or breakfast.
Ingredients
Units
Scale
- 1 cup chopped rhubarb
- 1 cup grated apple (about 1 medium apple)
- 1 1/2 cups whole wheat flour
- 1/2 cup rolled oats
- 1/2 cup coconut sugar or brown sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 1/3 cup melted coconut oil or vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk (dairy or non-dairy)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, oats, sugar, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, whisk the eggs, applesauce, oil, vanilla extract, and milk until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the chopped rhubarb and grated apple.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can use maple syrup or honey instead of coconut sugar for a different sweetener.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Freeze for up to 3 months for make-ahead snacks.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 9g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg