Rhubarb Applesauce Muffins


4.5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 169.4
  • Total Fat: 5.6 g
  • Cholesterol: 17.7 mg
  • Sodium: 129.3 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.5 g

View full nutritional breakdown of Rhubarb Applesauce Muffins calories by ingredient



Number of Servings: 24

Ingredients

    2 cups all-purpose flour
    1 cup whole wheat flour
    1 cup rolled oats
    2 tsp. baking powder
    1 tsp. baking soda
    1 cup brown sugar
    2 eggs
    1/2 cup olive oil (light)
    1 1/4 cup unsweetened applesauce
    3 cups chopped rhubarb

Directions

Mix all dry ingredients (flours to salt) in separate bowl.
Whisk together eggs, olive oil, and applesauce. Stir in dry ingredients and then add chopped rhubarb.
Spoon into 24 lined muffin cups.
Bake at 400 degrees F for 20-22 minutes, until toothpick comes out clean.

Number of Servings: 24

Recipe submitted by SparkPeople user BETSY081.

TAGS:  Snacks |

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    1 of 1 people found this review helpful
    I made these for the second time today - added 1 tsp salt, 1 tsp cinnamon, 1/2 cup coarsely chopped walnuts, and used 1-1/2 cups all-purpose flour and 1-1/2 cups whole wheat flour. I like them even better this way. Next time I might add brown sugar and cinnamon to the top before baking. - 7/9/08


  • no profile photo

    Incredible!
    Did this one cut in 1/2. I used Monk sugar replacement, eggbeaters, plain nonfat Greek yogurt for oil, & added cinnamon, ginger, vanilla. 75 calories of chopped walnuts on the tops, got 14 muffins at 75 calories each. Thought pretty thick so 1/4 cup almond milk. They were great. - 7/3/18


  • no profile photo

    Incredible!
    These are so delicious!! I made several different kinds of muffins for my friends on a camping trip, and these were the unanimous favorite!! :p - 5/14/10


  • no profile photo


    I made these today but they did not raise very high at all. My baking soda and powder are fine as well. They seemed a bit thick and I comtemplated adding a bit more liquid before I baked them, but I didn't.
    Anyone else have this problem?
    - 5/27/09


  • no profile photo

    Very Good
    yum! I actually used 4 cups of rhubarb, because I had it. These are delicious, sweet fluffy and moist. - 3/30/09