Healthy Rhubarb Apple Muffins

Healthy Rhubarb Apple Muffins are the perfect balance of tart and sweet, made with wholesome ingredients and naturally sweetened with maple syrup and applesauce. These muffins are moist, flavorful, and packed with fruit—making them a great choice for breakfast on the go, a lunchbox treat, or an afternoon snack.

Why You’ll Love This Recipe

These muffins are a nutritious way to enjoy the bright, tangy flavor of rhubarb. They’re made with whole grain flour, contain no refined sugar, and include heart-healthy ingredients like coconut oil and apples. They’re also freezer-friendly and super easy to bake in one bowl.

Ingredients

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

• Fresh or frozen rhubarb
• Apple (grated or finely chopped)
• Unsweetened applesauce
• Pure maple syrup
• Eggs
• Melted coconut oil (or vegetable oil)
• Vanilla extract
• White whole wheat flour
• Baking soda
• Baking powder
• Salt
• Ground cinnamon
• Optional: chopped walnuts or pecans

Directions

this recipe

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each cup.
2. In a large bowl, whisk together applesauce, maple syrup, eggs, melted coconut oil, and vanilla extract.
3. In a separate bowl, mix flour, baking soda, baking powder, salt, and cinnamon.
4. Add the dry ingredients to the wet ingredients and stir until just combined—do not overmix.
5. Fold in chopped rhubarb, grated apple, and nuts if using.
6. Divide batter evenly between muffin cups, filling about ¾ full.
7. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Makes 12 standard muffins
Prep time: 15 minutes
Bake time: 20–25 minutes
Total time: About 40 minutes

Variations

• Gluten-Free: Use a gluten-free 1:1 flour blend.
• Vegan: Replace eggs with flax eggs and use a plant-based yogurt instead of applesauce if needed.
• Spiced Version: Add nutmeg or ginger for a cozy twist.
• Mini Muffins: Use a mini muffin tin and reduce baking time to 12–15 minutes.
• Extra Fruit: Mix in a handful of chopped strawberries or raisins.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To freeze, wrap muffins individually and store in a freezer-safe bag for up to 3 months.
Reheat in the microwave for 20–30 seconds or in a 300°F oven for 5–7 minutes.

FAQs

Can I use frozen rhubarb?

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

What kind of apple works best?

Firm, sweet apples like Honeycrisp or Fuji work well and hold their texture.

Can I make these muffins dairy-free?

Yes, the recipe is already dairy-free if using coconut oil and applesauce.

Can I use regular whole wheat flour?

Yes, though it may produce a slightly denser muffin than white whole wheat flour.

Do these muffins freeze well?

Absolutely. Wrap them tightly and freeze for up to 3 months.

Can I use honey instead of maple syrup?

Yes, honey can be substituted 1:1, but it may slightly change the flavor.

How do I keep the muffins from getting soggy?

Cool them completely before storing and use a paper towel in the container to absorb moisture.

Are these muffins suitable for kids?

Yes, they’re naturally sweetened and made with wholesome ingredients.

Can I add oats to the batter?

Yes, up to ½ cup of rolled oats can be added for extra texture.

How do I know when they’re done?

A toothpick inserted in the center should come out clean, and the tops will be golden and springy.

Conclusion

Healthy Rhubarb Apple Muffins are a delicious and nourishing way to enjoy seasonal produce. With their fluffy texture, subtle sweetness, and juicy bites of fruit, they’re a treat you can feel good about enjoying any time of day. Simple to make and easy to love, this recipe is sure to become a staple in your muffin rotation.

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