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Rhubarb Muffins

Yields1 Serving

Rhubarb Muffins

 2 ½ cups whole wheat flour
 ¾ cup ground flax seed
 1 tsp baking soda
 1 tsp baking powder
 ½ tsp salt
 1 tsp ground cinnamon
 1 egg, beaten
 1 cup yogurt
 ¾ cup honey
 ¼ cup applesauce
 2 tsp vanilla
 1 ½ cups fresh or frozen rhubarb, diced
 ½ cup pecans or walnuts, toasted and chopped

Preheat oven to 375°F.


Combine dry ingredients (flour through cinnamon) in a large bowl. In a separate bowl, add the wet ingredients (egg through vanilla) and whisk together. Add wet ingredients to dry ingredients and stir until just moistened. Stir in rhubarb and nuts. Spoon batter into greased muffin cups.


Bake for about 20 minutes, or until toothpick inserted in center comes out clean. Remove from pans and cool on wire racks. Enjoy!