Healthy Rhubarb Muffins

Healthy Rhubarb Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 143.9
  • Total Fat: 9.0 g
  • Cholesterol: 29.7 mg
  • Sodium: 265.8 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 3.3 g

View full nutritional breakdown of Healthy Rhubarb Muffins calories by ingredient
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A clever way to use up some of that extra rhubarb you may have. These muffins are moist and filling. A clever way to use up some of that extra rhubarb you may have. These muffins are moist and filling.
Number of Servings: 12


    1 c. skim milk (or almond, soy, whatever your fav is)
    2 c. finely chopped rhubarb
    1/4 c. Splenda Sugar Blend (or substitute in 1/2 c. regular sugar)
    2 T. baking powder
    1/2 c. chopped walnuts
    1 c. whole wheat flour
    1 t. cinnamon
    4 T. vegetable oil.
    2 eggs

    I modified this recipe a bit from the original. If you want to use regular sugar, substitute in a half cup instead of the 1/4 c splenda blend. I also use egglands best eggs so my cholesterol level shows up a little lower than if you use the regular eggs.


In a medium bowl, mix together the milk, oil and eggs.

In another bowl, combine flour, sugar, cinnamon, baking powder and walnuts. Add this mixture to the wet bowl and add the rhubarb. Mix well and pour into greased or paper line muffin tins.

Sometimes I will put a slice of strawberry on top of the batter before baking. Optionally, you can add switch out half the rhubarb for your fruit of choice. apple works nice, too.

Bake for about 25 minutes at 350 degrees.

Serving Size: Makes 12 regular muffins

Number of Servings: 12

Recipe submitted by SparkPeople user KRISTENPRAZ.

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