Healthy Rhubarb Cinnamon Muffins
Bursting with warm cinnamon spice and the tart-sweet flavor of rhubarb, these Healthy Rhubarb Cinnamon Muffins are the perfect guilt-free treat for breakfast, brunch, or snacking. Made with wholesome ingredients like whole wheat flour, rolled oats, and unsweetened applesauce, these muffins are naturally sweetened with honey and packed with fiber, keeping you satisfied throughout the day. A dollop of Greek yogurt ensures a moist, tender texture, while optional walnuts or pecans add a delightful crunch. Simple to prepare in just 15 minutes, these muffins are not only nutritious but also freezer-friendly, making them a convenient and delicious option for meal prep or on-the-go mornings. Treat your taste buds to these wholesome, homemade delights!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cups Unsweetened applesauce
- 0.25 cups Honey
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.5 cups Plain Greek yogurt
- 1 cup Diced rhubarb
- 0.25 cups Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with muffin liners or lightly grease the cups.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, cinnamon, and salt until well combined.
In a medium bowl, whisk together the applesauce, honey, vanilla extract, egg, and Greek yogurt until smooth and well incorporated.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
Fold in the diced rhubarb and chopped walnuts or pecans if using, distributing them evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 of the way full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 3 days. These muffins can also be frozen for longer storage.
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 1420 mg | 62% | |
| Total Carbohydrate | 254.6 g | 93% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 81.1 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 400 mg | 31% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1642 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
