I love rhubarb and rhubarb season! And if you do too, you're going to love these Healthy Rhubarb Muffins. With orange and cinnamon flavors in the mix, they are a unique and delicious muffin.
And since it's not easy to find healthy rhubarb recipes, I worked very hard to bring down the calories, fat and points without sacrificing any taste and was it ever a success. No one would ever suspect these muffins are Weight Watchers friendly!~
When I was a kid, one of my favorite things to do was grab some rhubarb from the garden, wash it off with the hose, dip it in sugar and munch! This rhubarb muffin recipe is perfect for sprinkling a little sugar on top, giving it that little crunch that reminds me of munching on my rhubarb treat as a kid. And the sparkling sugar looks so pretty and sparkly too, of course. However, if you can't find white sparkling sugar (I find it in the cake decorating aisle at Michaels Arts & Crafts) you can just use a little course white sugar.
I really adore this orange cinnamon combo with rhubarb; it’s a flavor duo that really brings out the best in rhubarb. If you've never tried it, you really have to give these unique and delicious Rhubarb Orange muffins a go. I also use the same flavors in my Rhubarb Compote and it's just as yummy! And this recipe doesn't require a lot of rhubarb (only 1.5 cups of rhubarb). I only started growing it last year and I didn't have a big harvest, so muffins were the perfect way to use a smaller batch of rhubarb.
For these healthy rhubarb muffins, you'll need:
- vegetable oil
- 0% fat free plain Greek yogurt
- freshly squeezed orange juice
- agave (you can substitute honey but you'll need a little more)
- unsweetened applesauce
- vanilla extract
- orange zest
- baking soda
- whole wheat flour
- all-purpose flour
- brown sugar
- baking powder
- white sparkling sugar
📖Variations & Substitutions
- Rhubarb - you can use fresh or frozen (just be sure to fully defrost and drain)
- Agave - you can substitute honey, but you'll need to double the amount
Believe me, I speak from experience when I say it's not easy to find Weight Watchers muffins that don't have artificial sweeteners. I don't use artificial sweeteners in my baking, desserts or in anything. Like I said, I worked hard to bring these down to 3 WW points on my plan, without sacrificing any taste. And if you're looking for more desserts, sweets and baked goods without artificial sweeteners, then check out these WW Desserts without artificial sweeteners. And if you want another fantastic WW muffin try my Healthy Carrot Muffins.
You'll need a muffin tin/muffin pan (affiliate link), muffin cups and some mixing bowls for these rhubarb muffins.
Store in airtight container for up to 3 days. Can be frozen for up to 3 months.
👪 Serving Size
This healthy rhubarb recipe makes 18 muffins. However, you can half, double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like to make more than 1 cake. The ingredient quantities will automatically adjust. You'll need additional muffin tins if you increase the recipe.
Everything is late and grows slower where I live (in Calgary). And in Canada, depending on where you live, the type of rhubarb you grow, how mature the plants are and where it's planted, you can be harvesting your rhubarb anytime between April and July! You can read more about how to grow rhubarb in Canada HERE.
But whether you have fresh rhubarb on hand in July or a stock of frozen rhubarb in your freezer (yes, you can freeze rhubarb!) you'll want to make these Healthy Rhubarb Muffins! Personally, I love them best with fresh rhubarb because, as one of my recipe testers said, "the little pieces of rhubarb literally melt in your mouth,” but I'll make them with frozen rhubarb if I have to because this is one muffin I just have to have!
So, if you're looking for easy breakfasts or healthy rhubarb recipes, you'll love this!
Did you make this recipe? Please RATE THE RECIPE below!
📋 Healthy Rhubarb Muffins Recipe
- ¼ cup vegetable oil
- 1 cup non- fat plain Greek yogurt (0%)
- ½ cup freshly squeezed orange juice * the juice from about 1 large orange
- 5 teaspoon agave syrup
- ¼ cup unsweetened applesauce
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1 teaspoon baking soda
- 1 cup whole wheat flour
- 1 cup all purpose flour
- ¼ cup brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ teaspoon cinnamon
- 1 ½ cups rhubarb, chopped cut into ½ inch pieces
- 1 tablespoon white sparkling sugar for sprinkling tops
- Heat oven to 375 degrees F. Line muffin trays with 18 paper or silicone liners.
- With a mixing spoon, in large bowl, combine oil, greek yogurt, agave, orange juice, orange zest, applesauce, eggs and vanilla extract, then add baking soda and stir. (it will foam up a little - it's meant to)
- Stir two types of flours, baking powder, salt, brown sugar and cinnamon together in a separate bowl.
- Add the dry mixture to the wet mixture and mix until just combined.
- Fold in the chopped rhubarb.
- Spoon muffin batter into muffin liners, dividing evenly by 18.
- Sprinkle with sparkling sugar or course sugar on top of the muffins, dividing evenly by 18. (* or you can do this after they are baked)
- Bake on middle rack for about 18 minutes (or until a cake tester or toothpick comes out clean.) *Rotate the muffins in the middle of the baking time for best results.
- Cool for 5 minutes, then move to cooling rack and cool for another 5 minutes. Serve warm or cold.