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Healthy Cinnamon Rhubarb Muffins | Sweet Peas & Saffron


Healthy rhubarb muffins are naturally sweetened with maple syrup and apple sauce for a soft, fluffy, and delicious snack! A one-bowl recipe that is simple, healthy, and 100% kid-friendly!

Similar to our favorite healthy blueberry muffins and rhubarb coffee cake – these healthy rhubarb muffins are such a delicious snack option!

These healthy rhubarb muffins are a go-to recipe for us in the spring when the garden is bursting with rhubarb! Not only are they simple to make (you only need one bowl), but they are also kid-friendly, and a great snack to enjoy with your morning coffee.

Best of all, you can use fresh or frozen rhubarb for this recipe. If you have an overabundance of rhubarb, make a double batch of these healthy rhubarb muffins and freeze some for simple meal prep snacks!

reasons you’ll love this recipe

  • you only need one bowl and 15 minutes to mix them up
  • they are refined sugar free, and made with whole wheat flour
  • they are meal prep friendly – just pop them in the freezer!

ingredient notes

  • coconut oil – use refined coconut oil to avoid a strong coconut flavor; you can swap for melted butter
  • greek yogurt – makes the batter ultra-thick but helps the muffins arrive out kind and tender
  • maple syrup – adds sweetness and moisture to the batter; swap for an equal volume of honey
  • raw sugar- adds sweetness and crunch to the tops of the muffins – we don’t recommend skipping!
  • unsweetened applesauceis optional but makes them a touch sweeter
  • eggs – egg alternatives such as flax eggs have not been tested; however if you do try it, let us cognize in the comments if they turn out!
  • white whole wheat flour  or swap for a 50:50 mixture of all-purpose and whole wheat. Alternative flours have not been tested.
  • rhubarb cut into ½ inch pieces, you can use fresh or frozen
  • walnuts – add some nutty flavor and crunch. You could swap for pecans!

step by step directions

Heat oven to 400°F. Line muffin trays with 16 parchment or silicone liners.

overhead view of blueberry muffin batter before adding blueberries

In a large microwave-secure bowl, melt the coconut oil. Stir in the greek yogurt, maple syrup, applesauce, eggs, and vanilla extract. If coconut oil hardens, pop it back into the microwave and heat in 20-second increments until it melts back in.

💡 Time saving tip – we’ve included weight measurements in the recipe card if you want to use a kitchen scale for measuring out ingredients.

large glass measuring cup and mixing bowl

Glass Mixing Bowl

This is the large glass measuring cup and mixing bowl that I own and love!

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Add the flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined. Fold in the rhubarb and walnuts.

Tip – oil your muffin tin generously, or use silicone or parchment muffin liners to avoid sticking!

Spoon muffin batter into liners until it just pokes over the top of the pan. Sprinkle with coarse sugar.

Bake for 20 minutes, or until a toothpick comes out cleanly. Be careful if your muffin tray is near the top of the oven, rotate it to the middle/bottom if possible.

USA pan muffin tin

Favorite Muffin Tin

We love our muffin tin made by USA pans – the silicone nonstick coating makes it very simple to clean.

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rhubarb muffins on wood tray from overhead

FAQ

Can these healthy rhubarb muffins be made gluten-free and dairy-free?

Though we have not tested it, a few readers have reported back that they had success: “Made these using 1:1 gluten-free flour and dairy-free coconut yogurt…exactly delicious!! Just the right amount of sweetness to go with the rhubarb! Thank you for this fabulous recipe!” If you do try any swaps, be sure to report back and let us cognize how they turn out in the comments.

What makes these rhubarb muffins healthy?

Wholesome ingredients including white whole wheat flour, maple syrup or honey in place of refined sugar, very small oil (¼ cup of coconut oil!), and Greek yogurt makes them moist and delicious!

Can I freeze them?

Yes! Place them in a large heavy freezer bag, suck the air out using a straw, and freeze for up to 3 months OR use a glass meal prep container and wrap in parchment.

  • swap coconut oil for vegetable oil
  • swap white whole wheat flour for 100% all purpose flour or a mix of half-all-purpose, half whole wheat flour
  • swap the rhubarb for cranberries, raspberries, sliced strawberries, peeled + chopped apples or your favorite fruit!
  • you may swap fresh rhubarb for frozen
  • swap maple syrup for honey

  • Refrigerate – These healthy rhubarb muffins may be stored at room temperature in an airtight container for up to 3 days
  • Freeze – cool completely, then add to a heavy-duty gallon freezer bag. Suck the air out of the bag using a straw and freeze for up to 1 month. For a plastic-free option, you may loosely wrap in parchment paper and store in a meal prep container for up to 1 month.

Favorite Freezer Containers

Our top picks for the top freezer containers to help your food stay fresh and free from freezer burn! From bags to soup storage to meal prep containers and more.

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Healthy rhubarb muffins that are slightly sweet, with soft, fluffy interiors and crunchy tops. Made in one bowl, with whole grains but no refined sugar, they are a delicious snack for the whole family!

  • Prepare – Heat oven to 400°F. Line muffin trays with 16 parchment or silicone liners.

  • Combine – In a large microwave-secure bowl, melt the coconut oil. Stir in the greek yogurt, maple syrup, applesauce, eggs, and vanilla extract. If coconut oil hardens, pop it back into the microwave and heat in 20-second increments until it melts back in.

  • Mix Dry Ingredinets – Add the flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined. Fold in the rhubarb and walnuts.

  • Bake – Spoon muffin batter into liners until it just pokes over the top of the pan. Sprinkle with coarse sugar.Bake for 20 minutes, or until a toothpick comes out cleanly. Be careful if your muffin tray is near the top of the oven, rotate it to the middle/bottom if possible.

  1. refined coconut oil recommended; may swap for melted butter
  2. all purpose or 50/50 all purpose and whole wheat may be swapped
  3. may be omitted or swapped with chopped pecans

Storage 

  • Refrigerate – These healthy rhubarb muffins may be stored at room temperature in an airtight container for up to 3 days
  • Freeze – cool completely, then add to a heavy-duty gallon freezer bag. Suck the air out of the bag using a straw and freeze for up to 1 month. For a plastic-free option, you may loosely wrap in parchment paper and store in a meal prep container for up to 1 month.

Serving: 1muffin, Calories: 158kcal, Carbohydrates: 21g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 21mg, Sodium: 155mg, Potassium: 169mg, Fiber: 2g, Sugar: 8g, Vitamin A: 40IU, Vitamin C: 1mg, Calcium: 74mg, Iron: 0.6mg




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