5 from 3 votes
Healthy Apple Rhubarb Muffins
These Healthy Rhubarb Apple Muffins start with a blast of heat for the first 5 minutes, then the heat is turned down for the remainder of the baking tie. This allows them to puff up and get extra tall and fluffy!
Servings:
12
Muffins
Calories:
167 kcal
Course:
Breakfast, Others
Cuisine:
Vegetarian
Ingredients
Wet Ingredients
- ¼ cup butter Melted. Can use vegan butter or dairy butter, unsalted
- 3/4 cup applesauce unsweetened
- 1/2 cup pure maple syrup
- 1 cup apple grated, with or without peel.
- 1 cup rhubarb chopped to 1/2 inch dice
- 2 egg beaten
- ¼ cup milk can use dairy milk or dairy free milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract pure
Dry Ingredients
- 2 cups whole wheat pastry flour 289 grams - plus one table spoon set aside for tossing with rhubarb
- 1.5 tsp cinnamon 4 grams
- 1 tsp baking soda 6 grams
- 1 tsp baking powder 6 grams
- 1/4 teaspoon salt 2 grams, fine sea salt
Instructions
- Preheat oven to 425 degrees. Line a muffin tin with muffin liners or spray with cooking spray, set aside.
- In one bowl, combine the dry ingredients, whisk until combined.
- In a second bowl, mix together the wet ingredients, except for the chopped rhubarb. Mix until fully combined.
- Pour the dry ingredients into the wet ingredients and use a spatula to mix them until just combined. Do not over mix.
- Before adding the rhubarb to the muffin batter, toss it with a tablespoon of flour until every pieces is coated. Then fold the rhubarb into the batter until just combined and no dry spots remain. Do not over mix or muffins will be tough.
- Evenly distribute the batter into the muffin tins. Each muffin cup will be nearly full. I like to use an ice cream scoop for easy portioning.
- Place muffins in the oven and bake for 5 minutes. Without taking the muffins out of the oven, turn the heat down to 350 degrees F. Bake for another 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove muffins from oven and as soon as they are cool enough to handle, remove them from the muffin pan and allow to cool completely on a wire cooling rack.
Cup of Yum
Notes
- Muffins freeze very well. Allow to cool completely and then move to a freezer bag. Freeze for up to 3 months. Muffins can be thawed at room temperature or in the microwave for 30-60 seconds.
Nutrition Information
Serving
1Muffin
Calories
167kcal
(8%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.2g
(10%)
Cholesterol
38mg
(13%)
Sodium
220mg
(9%)
Potassium
175mg
(4%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
189IU
(4%)
Vitamin C
1mg
(1%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Muffins
Amount Per Serving
Calories 167
% Daily Value*
| Serving | 1Muffin | |
| Calories | 167kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 220mg | 9% |
| Potassium | 175mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.