Rhubarb-Applesauce Muffins

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 18 pieces
  • Prep: 15 mins
  • Cook: 15 mins


2cups all-purpose flour
1cup whole-wheat flour
2teaspoons baking powder
2teaspoons ground cinnamon
1/2teaspoon baking soda
1/2teaspoon salt
2-- eggs
1 1/3cups packed brown sugar
1 1/4cups applesauce
1/2cup canola oil
2cups rhubarb, cut into ¼-inch pieces
-- Cinnamon and brown sugar, for topping (optional)


  1. Preheat oven to 400F.
  2. Combine flours, baking powder, cinnamon, baking soda and salt. Make a well in the center.
  3. Beat eggs. Stir in brown sugar, applesauce and canola oil.
  4. Pour egg mixture into the well in flour mixture. Stir until batter is combined but still slightly lumpy. Fold in rhubarb.
  5. Grease a standard-size (4-ounce) muffin tin or line with paper liners. Spoon about 2 tablespoons batter into each cup. Sprinkle a pinch of cinnamon and brown sugar over the batter in each cup, if using.
  6. Bake 15 minutes, or until muffins spring back when touched.

Recipe adapted from High Altitude Rhubarb, Black Forest, CO.

Nutritional Info *per serving

  • Calories 200
  • Glycemic Load 0
  • Fat 7g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 4g
  • Cholesterol 9mg
  • Sodium 160mg
  • Potassium 115mg
  • Carbohydrate 34g
  • Fiber 2g
  • Sugars 18g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 2%
  • Calcium 6%
  • Iron 6%