Rhubarb Muffins

Savouring these delightful rhubarb muffins is the ultimate way to embrace springtime. With their tangy-sweet flavor derived from fresh rhubarb, these treats are an ideal seasonal indulgence for both kids and adults alike. Packed with protein and fiber, and subtly sweetened with applesauce, they not only satisfy your sweet cravings but also provide nourishment for your body.

Yield: 16 Servings


¼ Cup Coconut Oil, melted

1 Cup Plain Greek Yogurt

½ Cup Maple Syrup

½ Unsweetened Applesauce

2 Eggs

1 Tsp Vanilla Extract

1 Cup Whole Wheat Flour

1 Cup All Purpose Flour

2 Tsp Baking Powder

1 Tsp Baking Soda

½ Tsp Salt

1 Tsp Cinnamon

1 ½ Cups Rhubarb, cut into ½ inch pieces


  1. Pre-heat oven to 400 °F. Line muffin trays with 16 parchment or silicone liners.
  2. Mix the melted coconut oil, Greek yogurt, maple syrup, applesauce, eggs, and vanilla extract.
  3. In another bowl, whisk flour, baking powder, baking soda, salt and cinnamon together.
  4. Stir the wet mixture into the flour mixture until just combined. Do not overmix. The batter will be lumpy.
  5. Fold in the rhubarb.
  6. Spoon muffin batter into liners until it just pokes over the top of the pan.
  7. Bake for 20 minutes, or until a toothpick comes out cleanly.

Nutritional Information

135 calories, 20g carbohydrates (1g fibre, 7g sugar), 4g protein, 4.5g fat (3g saturated, 0g trans, 1.5g unsaturated), 170mg sodium

Recipe created by Sweet Peas and Saffron and approved Chloe Cheng, Registered Dietitian, Wholesome Kids Catering