Rhubarb Muffins Low Fat Recipe

Name: Rhubarb Muffins Low Fat
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: Batter; Milk; Lemon Juice; Unsweetened Applesauce; Granulated Sugar; Brown Sugar; Egg Whites; Orange; Vanilla; 2 teaspoons baking powder; 1/2 teaspoon salt; All Purpose Flour; Whole Wheat Flour; 1 teaspoon ground cinnamon; 2 cups chopped rhubarb (about 1 pound); Crumb Topping

Transform leftover rhubarb into incredibly moist and flavorful low-fat muffins! This recipe is perfect for health-conscious bakers who crave a delicious treat without the guilt. I've carefully combined several recipes to achieve the ideal balance of sweetness and tang, resulting in muffins that are bursting with rhubarb flavor. Pay close attention to the baking time – these beauties might need a few extra minutes to bake through due to their juicy filling. Get ready for a delightful baking experience!

Prep Time 15 mins

Cook Time 40 mins

Calories 181.3 kcal

Protein 7g

Rating 5.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rhubarb Muffins Low Fat

Batter
Milk
Lemon Juice
Unsweetened Applesauce
Granulated Sugar
Brown Sugar
Egg Whites
Orange
Vanilla
2 teaspoons baking powder
1/2 teaspoon salt
All Purpose Flour
Whole Wheat Flour
1 teaspoon ground cinnamon
2 cups chopped rhubarb (about 1 pound)
Crumb Topping

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Rhubarb Muffins Low Fat? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Rhubarb Muffins Low Fat

Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk together the oil, sugar, eggs, and vanilla extract until well combined.
Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
Fold in the chopped rhubarb.
Fill the muffin cups about 2/3 full.
Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Because of the rhubarb's moisture, these may need to bake longer than typical muffins. Start checking for doneness at 35 minutes.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.