healthy rhubarb muffins

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!

Healthy Rhubarb Muffins

coconut oil (melted; 52 g; note 1)

plain greek yogurt (300 g)

maple syrup (138 g; may swap

applesauce

eggs

vanilla extract

white whole wheat flour (250 g; note 2)

baking powder

baking soda

salt

cinnamon

rhubarb (160 g; cut into 1/2 inch pieces)

walnuts (note 3)

sugar

Prepare

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

Combine

Combine - In a large microwave-safe 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

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.

These healthy rhubarb muffins are soft and fluffy. They are loaded with 1 1/2 cups of greek yogurt, meaning tons of satisfying protein to give them actual staying power as a breakfast.

Healthy Rhubarb Muffins with Greek Yogurt

flour

tsp baking soda

tsp baking powder

tsp fine sea salt

full-fat Greek yogurt

avocado oil

milk

tsp vanilla extract

almond extract ((OPTIONAL))

rhubarb

tbsp raw demarara sugar (for topping, optional)

Preheat oven to 375 degrees. Line a 12-cup muffin pan with muffin liners; set aside. In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt.

In a separate bowl, whisk together yogurt, oil, milk, egg and extract(s).

Add yogurt mixture to dry ingredients and use your biggest spatula to gently fold together, scraping the bottom, until 80% incorporated with floury streaks remaining.

Gently fold in the rhubarb (reserve a few for topping if you like!). Stop mixing again when the rhubarb is only 80% incorporated. You can divide the rhubarb equally with your spoon as you scoop the batter into cups, don&#39;t risk over-mixing the batter.

Spoon batter into prepared muffin tin. Top with reserved rhubarb if desired, and sprinkle with raw sugar.

Bake for 18-22 minutes, until golden brown and tops spring back when lightly pressed.

These are great with coffee! Not too sweet, although I'd love to try them with Monk fruit sweetener instead of refined sugar. I'll try that next time to make them a tad healthier. I added a squeeze of lemon juice and some cinnamon, very moist and delicious!

This is one of the moistest, softest muffin recipes I have ever found, and I make a LOT of muffins! I've made it twice with rhubarb and plan to try blueberries next. Bravo! My one note is that I find it makes closer to 20 muffins. No complaints!

These look delicious! Have you made them with whole wheat flour and if so, what were the measurements?

Such a light and fluffy muffin!  I added one raspberry to the middle of each cupcake for the color and surprise.  Thanks!

I made this recipe and absolutely love them. I used Apriva sweetener instead of sugar and they turned out perfect!

Perfect. Fluffy, tasty and easy to prépare.

I just found this recipe. Great for us. Can't wait to try this!

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Top 2 healthy rhubarb muffins recipes from across the web

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Healthy Rhubarb Muffins

Healthy Rhubarb Muffins with Greek ...

The most viewed healthy rhubarb muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine