Description
Healthy Rhubarb Apple Muffins are moist, naturally sweetened muffins made with whole wheat flour, fresh fruit, and minimal sugar—perfect for a wholesome breakfast or snack.
Ingredients
Units
Scale
- 1 cup chopped rhubarb
- 1 cup finely chopped apple (peeled)
- 1 1/2 cups whole wheat flour
- 1/2 cup rolled oats
- 1/3 cup coconut sugar or brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/3 cup plain Greek yogurt
- 1/4 cup olive oil or melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, oats, coconut sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat the eggs, then mix in applesauce, Greek yogurt, oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the chopped rhubarb and apple gently.
- Divide the batter evenly among the muffin cups, filling about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins freeze well—store in an airtight container for up to 3 months.
- Use sweet apples like Fuji or Gala for natural sweetness.
- You can substitute maple syrup or honey for the coconut sugar (reduce other liquids slightly).
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 7g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg