Honey Rhubarb Muffins

I definitely got my love of cooking and baking from my mom. Growing up, our favorite thing to bake together were her amazing chocolate chip cookies. Seriously, her recipe is the best. And she’d always give my brother and I a mixer beater to lick clean, which was obviously my favorite part of the process.

My mom has taught me how to can, crafting batch after batch of fresh salsa and jam each summer. She taught me how to bake a perfectly golden apple pie, using her grandmother’s old-timey apple peeler. And now, when we get together, we often crack open a bottle of wine and have a blast whipping up delicious meals together–learning new techniques and adding delicious recipes to our repertoire from the likes of Betty Crocker, the Barefoot Contessa, and various family and friends.
Sharing in my weight loss journey, Mama Ruthie (as she’s affectionately called in these parts) recently created a delish rhubarb muffin recipe. The muffins have less than 200 calories, and are protein-packed thanks to a dollop or four of greek yogurt.

Rhubarb Honey Muffins
Makes 12 muffins

1/2 C yogurt *
2 Tbsp butter, melted**
2 Tbsp applesauce
1/4 C egg substitute/1 whole egg
1 1/3 C flour
3/4 C brown sugar
1/2 tsp baking soda
1/4 tsp salt
1 C rhubarb, diced

For topping:
1/4 C brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tsp butter, melted
1/4 slivered almonds or oats

  • Preheat oven to 350ΒΊ. Line a muffin pan with paper muffin cups, or spray the pan with non-stick cooking spray.
  • With a hand mixer, or a stand mixer fitted with the paddle attachment, combine the first four ingredients (through egg) in a medium bowl.
  • In a separate bowl, combine the dry ingredients (through salt).
  • With the mixer on low, slowly add the dry ingredients to the wet, mixing until just combined.
  • Fold in the rhubarb, then fill each muffin cup approx. 2/3 full.
  • Combine the ingredients for the topping, then sprinkle it over the filled muffin cups.
  • Bake for 20-25 minutes or until an inserted toothpick comes out clean and the muffin tops are golden brown.

*I used Chobani Honey-Nana greek yogurt, but you can use any flavor or type of yogurt you prefer. Try different flavor combinations!

**You can substitute an equal amount of applesauce for the butter. If you do so, the muffins will be a bit chewier, but still delicious!

2 thoughts on “Honey Rhubarb Muffins

    • Good call! For the past few days I’ve been craving chocolate chip cookies something fierce…I think I need to make some this weekend. And then obviously post about it for you here πŸ™‚ Thanks, Shri!

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