Rhubarb Muffins Low Fat
Delight in the tangy-sweet allure of these Low-Fat Rhubarb Muffins, a wholesome twist on a classic baked treat! Made with a blend of all-purpose and whole wheat flours, these muffins are perfectly light yet hearty, while plain low-fat yogurt and unsweetened applesauce keep them moist without adding extra fat. The fresh, diced rhubarb adds a zesty burst of flavor, perfectly balanced by warm cinnamon and a light sprinkle of sugar for a golden, crispy top. Ready in just 35 minutes and yielding 12 servings, these easy muffins are ideal for a healthy breakfast, snack, or dessert. Embrace this guilt-free indulgence with vibrant seasonal rhubarb and simple pantry staples!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.5 cups Brown sugar, packed
- 1 cups Plain low-fat yogurt
- 0.25 cups Unsweetened applesauce
- 1 Large egg
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh rhubarb, diced
- 1 tablespoon Granulated sugar
Instructions
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and brown sugar until well combined.
In a separate bowl, whisk together the plain low-fat yogurt, unsweetened applesauce, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold the diced rhubarb gently into the batter, ensuring it is evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Sprinkle a pinch of granulated sugar on top of each muffin to add a light touch of sweetness and a crispy top.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your low-fat rhubarb muffins as a healthy and satisfying treat!
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2853 mg | 124% | |
| Total Carbohydrate | 334.0 g | 121% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 136.3 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 805 mg | 62% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1904 mg | 41% | |
*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.
