Low-Fat Rhubarb Muffins
Perfect for an easy breakfast on the go, these Low-Fat Rhubarb Muffins are a guilt-free treat. Rhubarb brings a pop of tartness to balance the sweetness of brown sugar and applesauce while a touch of cinnamon and vanilla round out the flavor of these light little muffins.
Ingredients
- 1 ½ cups Flour, All-Purpose
- 1 teaspoon Baking Powder
- 2 teaspoons Cinnamon
- ¼ teaspoons Baking Soda
- ¼ teaspoons Salt
- 1 individual Egg
- 1 teaspoon Vanilla Extract
- ⅔ cups Brown Sugar
- ⅔ cups Applesauce
- ¼ cups Vegetable Oil
- 1 cup chunk Rhubarb
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix flour, baking powder, cinnamon, baking soda and salt in a large bowl and set aside.
- 3735985 Upgrade to a paid membership 98603 to unlock all instructions 72377
- 7581913 Upgrade to a paid membership 34633 to unlock all instructions 69326
- 2591763 Upgrade to a paid membership 74666 to unlock all instructions 59594
- 348985 Upgrade to a paid membership 58152 to unlock all instructions 84379
- 1053183 Upgrade to a paid membership 73477 to unlock all instructions 43453
- 8644374 Upgrade to a paid membership 61281 to unlock all instructions 51557
- 3574466 Upgrade to a paid membership 67468 to unlock all instructions 23566
- 3608277 Upgrade to a paid membership 37874 to unlock all instructions 45600
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
- 7791891 Upgrade to a paid membership 45447 to unlock all instructions 15145
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Mix flour, baking powder, cinnamon, baking soda and salt in a large bowl and set aside.
- In another bowl mix together egg, vanilla, brown sugar, applesauce and oil.
- Pour wet ingredients into the flour mixture until thoroughly combined.
- Fold in rhubarb.
- Spray muffin tin pan with non-stick cooking spray or add foil liners.
- Fill each muffin tin until 2/3 full.
- Bake at 400 degrees for 18-20 minutes or until toothpick comes out clean.
- Let cool for a few minutes before serving.
10 Comments
Join the discussionI wish I had some rhubarb!
For some people, cooking with rhubarb really does mean leaving their comfort zone. Thankfully, rhubarb does pair well with peaches, apples and strawberries when making muffins. A low fat yogurt can replace the oil too in many recipes.
I had a huge bag of rhubarb in the freezer that I needed to use. So I made these muffins tonight! They tasted really good. Even my husband liked them and he sometimes turns his nose up at my ‘healthier’ options. I used whole wheat pastry flour and I added 1/3 c. pecans just to add a little something. It was good and I may add even a few more nuts next time. I just put a bunch in the freezer so we’ll see how they do.
I used whole wheat flour and i made a puree from frozen red raspberries and strawberries as I couldn’t find rhubarb. They are really good and even my 2yr old son approves!! I made mini muffins to control my portions and to fit my sons little hands 🙂 very yummy! thanks!
Great suggestion!
I made these with frozen rhubarb and sampled one fresh before putting the rest in the freezer. Yum!
the one cup of rubarb is measured before or after its chopped
After
I’m unable to pin to Pinterest you link doesn’t seem to work for me.
Toni, I’m so sorry for the frustration. I checked, and it does seem to work for me. Perhaps try reloading the page, or using a different browser to see if that would work? I will definitely let our development team know so they can look into it, though.