Rhubarb Muffins Low Fat

Delight in the tangy-sweet allure of these Low-Fat Rhubarb Muffins, a wholesome twist on a classic baked treat! Made with a blend of all-purpose and whole wheat flours, these muffins are perfectly light yet hearty, while plain low-fat yogurt and unsweetened applesauce keep them moist without adding extra fat. The fresh, diced rhubarb adds a zesty burst of flavor, perfectly balanced by warm cinnamon and a light sprinkle of sugar for a golden, crispy top. Ready in just 35 minutes and yielding 12 servings, these easy muffins are ideal for a healthy breakfast, snack, or dessert. Embrace this guilt-free indulgence with vibrant seasonal rhubarb and simple pantry staples!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 0.5 cups Whole wheat flour
• 1 tablespoon Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 1 teaspoons Ground cinnamon
• 0.5 cups Brown sugar, packed
• 1 cups Plain low-fat yogurt
• 0.25 cups Unsweetened applesauce
• 1 Large egg
• 1 teaspoons Vanilla extract
• 1.5 cups Fresh rhubarb, diced
• 1 tablespoon Granulated sugar

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and brown sugar until well combined.

Step 3

In a separate bowl, whisk together the plain low-fat yogurt, unsweetened applesauce, egg, and vanilla extract until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Step 5

Fold the diced rhubarb gently into the batter, ensuring it is evenly distributed.

Step 6

Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

Step 7

Sprinkle a pinch of granulated sugar on top of each muffin to add a light touch of sweetness and a crispy top.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Enjoy your low-fat rhubarb muffins as a healthy and satisfying treat!

Nutrition Facts

Serving size	933.2 grams (933.2g)

Amount per serving	% Daily Value*
Calories	1612

Total Fat 11.90g	15%
Saturated Fat 4.60g	23%
Polyunsaturated Fat 0.00g
Cholesterol 200mg	67%
Sodium 2853mg	124%
Total Carbohydrate 334.00g	121%
Dietary Fiber 17.90g	64%
Total Sugars 136.30g
Protein 47.80g	96%

Vitamin D 168IU	840%
Calcium 805mg	62%
Iron 13mg	73%
Potassium 1905mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 6.6%

Protein: 11.7%

Carbs: 81.7%