Recipes / Snack

Low-Fat Rhubarb Muffins

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Low-Fat Rhubarb Muffins

Christine
The Cook
12 Servings
11 Ingredients
10 Comments

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.

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12 Servings
11 Ingredients
10 Comments

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

  • Labels
  • Muffin Tins
  • Cooking Sprays

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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?

  1. Mix flour, baking powder, cinnamon, baking soda and salt in a large bowl and set aside.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix flour, baking powder, cinnamon, baking soda and salt in a large bowl and set aside.
  2. In another bowl mix together egg, vanilla, brown sugar, applesauce and oil.
  3. Pour wet ingredients into the flour mixture until thoroughly combined.
  4. Fold in rhubarb.
  5. Spray muffin tin pan with non-stick cooking spray or add foil liners.
  6. Fill each muffin tin until 2/3 full.
  7. Bake at 400 degrees for 18-20 minutes or until toothpick comes out clean.
  8. Let cool for a few minutes before serving.

Nutrition Facts

Servings Per Recipe
12 Servings
Serving Size
1 muffin
Amount Per Serving
Calories
160
Total Fat
5g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
19mg
Sodium
117mg
Total Carbohydrates
26g
Fiber
1g
Sugar
12g
Protein
2g
WW Freestyle
6

Categories

shellfish-free, fish-free, soy-free, diet, dairy-free, spring, summer, traditional, vegetarian, nut-free, kosher, kid-friendly, low-sodium, wwsmartpoints

Categories

shellfish-free, fish-free, soy-free, diet, dairy-free, spring, summer, traditional, vegetarian, nut-free, kosher, kid-friendly, low-sodium, wwsmartpoints

10 Comments

Join the discussion

  2. 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.

    Reply

  3. 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.

    Reply

  4. 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!

    Reply

    1. 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.

      Reply