Apple Rhubarb Muffins
These Healthier Apple Rhubarb Muffins are one of my favorite ways to use that abundant garden rhubarb! You can make them in the spring or summer when rhubarb is in season, or chop and freeze it to make all year! With healthier ingredient swaps like almond flour, yogurt, and maple syrup instead of sugar, that delicious streusel topping makes these a family favorite!
Servings: 12
Calories: 172kcal
Ingredients
- ½ cup flour
- ½ cup almond flour
- 1 cup oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teapoon kosher salt
- ⅓ cup plain yogurt
- ⅓ cup maple syrup
- 2 Tablespoons butter melted
- 2 teaspoons vanilla extract
- 1 egg
- 2 cups apples chopped (about 2 or less apples)
- 1 cup rhubarb chopped (2 to 3 stalks)
For the Streusel Topping
- 3 Tablespoons brown sugar
- 3 Tablespoons almond flour
- 3 Tablespoons oats
- 1 Tablespoon butter melted
Instructions
- Preheat the oven to 375℉.
- Add all dry ingredients to a bowl and mix.
- Chop and measure the rhubarb and apples (no need to peel). Add all ingredients to the bowl and mix.
- Add the batter evenly to 12 paper lined muffin cups, filled full.
- Mix together the streusel topping and sprinkle over each muffin.
- Bake for 25 to 30 minutes without opening the oven door or peeking! Allow to cool and enjoy with butter!
Notes
- Chop apples and rhubarb small.
- Don't open the oven door or peek while the muffins are baking.
- Check for doneness after 25 or 30 minutes and bake 5 extra minutes if not done.
Nutrition
Calories: 172kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 176mg | Potassium: 129mg | Fiber: 2g | Sugar: 11g | Vitamin A: 136IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 1mg