Best 2 Rhubarb Muffins Low Fat Recipes

Rhubarb muffins, a delightful treat that combines the unique tartness of rhubarb with the comforting sweetness of muffins, are a delightful treat to enjoy for breakfast, brunch, or as a snack. These muffins are not only delicious but also offer a healthier alternative to traditional muffins, thanks to their reduced-fat content. Our collection of rhubarb muffin recipes features a variety of options to cater to different dietary preferences and tastes. From classic muffins with a streusel topping to gluten-free and vegan variations, these recipes offer something for everyone.

The classic rhubarb muffins recipe is a perfect starting point for those who love the traditional flavor combination. With a moist and tender crumb and a generous helping of diced rhubarb, these muffins are sure to satisfy your sweet tooth. For those seeking a more indulgent experience, the streusel topping adds a layer of crunchy sweetness that perfectly complements the tartness of the rhubarb.

If you're looking for a healthier option, the low-fat rhubarb muffins recipe is an excellent choice. Made with reduced-fat ingredients, these muffins still deliver on flavor without compromising on texture. The combination of tangy rhubarb and subtly sweet muffin batter creates a balanced and satisfying treat.

For those with dietary restrictions, the gluten-free rhubarb muffins recipe offers a delicious alternative. Using gluten-free flour and other gluten-free ingredients, these muffins cater to those with celiac disease or gluten sensitivity. They are equally moist and flavorful, with a tender crumb and plenty of juicy rhubarb.

Finally, the vegan rhubarb muffins recipe is perfect for those who follow a plant-based diet. Made without any animal-derived ingredients, these muffins are packed with flavor and nutrition. The combination of almond milk, plant-based butter, and flax eggs creates a moist and fluffy muffin that is sure to impress.

No matter which recipe you choose, our collection of rhubarb muffin recipes offers something for everyone. From classic to healthier variations, and from gluten-free to vegan options, these recipes are sure to satisfy your cravings for a delicious and delightful treat.

Check out the recipes below so you can choose the best recipe for yourself!

RHUBARB MUFFINS (LOW FAT)

Rhubarb Muffins (Low Fat) image

I was looking for a delicious way to use up all my Rhubarb. Being very health concious, I altered a combination of recipes and came up with this. I hope you enjoy it as much as I do. Please pay special attention to the cooking instructions regarding the length of time. Due to the moisture in the muffin you may have to cook longer

Provided by Stormshiver

Categories Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

batter
1/2 cup milk, 1%
1 teaspoon lemon juice
1/2 cup unsweetened applesauce
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 egg whites
1 orange, Juices and zest
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons cinnamon
2 cups rhubarb, chopped
crumb topping
1/4 cup granulated sugar
1 teaspoon cinnamon

Steps:

Pre heat oven to 350.
Sift together the baking powder, salt, both flours and cinnamon and set aside.
In a bowl, mix milk and lemon juice (to make the equivalent of butter milk).
Add apple sauce, sugars egg whites orange juice and zest and vanilla, mixing well with a wooden spoon, until sugars are dissolved.
Add dry mixture, mixing well but do not over mix.
Add Rhubarb, mixing until combined.
Place batter in a paper lined muffin tin.
Sprinkle cinnamon sugar topping over the muffins if you chose to use the topping.
Bake for 20 - 30 minutes depending on your oven (it takes almost 30 minutes in my oven).The tops should be a warm brown and slightly "crispy" on top. Because of all the moisture inside the muffin, you may have to bake slightly longer than normal.
Let muffins cool completely.
Enjoy!

Nutrition Facts : Calories 181.3, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.4, Sodium 175.7, Carbohydrate 41.3, Fiber 2.4, Sugar 23.7, Protein 3.7

RHUBARB MUFFINS (LOW FAT) RECIPE - (3.8/5)

Rhubarb Muffins (Low Fat) Recipe - (3.8/5) image

Provided by jads8627

Number Of Ingredients 17

Ingredients

◦ 1/2 cup milk, 1%
◦ 1 teaspoon lemon juice
◦ 1/2 cup unsweetened applesauce
◦ 1/2 cup granulated sugar
◦ 1/2 cup brown sugar, packed
◦ 2 egg whites
◦ 1 orange, Juices and zest
◦ 1 teaspoon vanilla
◦ 2 teaspoons baking powder
◦ 1/2 teaspoon salt
◦ 1 cup all-purpose flour
◦ 1 cup whole wheat flour
◦ 2 teaspoons cinnamon
◦ 2 cups rhubarb, chopped
◦ crumb topping
◦ 1/4 cup granulated sugar
◦ 1 teaspoon cinnamon

Steps:

1. Pre heat oven to 350. 2. Sift together the baking powder, salt, both flours and cinnamon and set aside. 3. In a bowl, mix milk and lemon juice (to make the equivalent of butter milk). 4. Add apple sauce, sugars egg whites orange juice and zest and vanilla, mixing well with a wooden spoon, until sugars are dissolved. 5. Add dry mixture, mixing well but do not over mix. 6. Add Rhubarb, mixing until combined. 7. Place batter in a paper lined muffin tin. 8. Sprinkle cinnamon sugar topping over the muffins if you chose to use the topping. 9. Bake for 20 - 30 minutes depending on your oven (it takes almost 30 minutes in my oven).The tops should be a warm brown and slightly "crispy" on top. Because of all the moisture inside the muffin, you may have to bake slightly longer than normal. 10. Let muffins cool completely. 11. Enjoy! Nutrition Facts Servings Per Recipe: 12 Calories 181.2 Calories from Fat 7

Tips:

Choose the right rhubarb: Select firm, crisp rhubarb stalks with deep red color. Avoid stalks that are limp or have brown spots.
Prepare the rhubarb properly: Wash the rhubarb stalks thoroughly and trim off the ends. Cut the stalks into small pieces, about 1/2 inch thick.
Don't overcook the rhubarb: Rhubarb only needs to be cooked until it is tender, about 5-7 minutes. Overcooking will make it mushy.
Use a muffin pan with liners: This will help prevent the muffins from sticking to the pan and make them easier to remove.
Fill the muffin cups evenly: Fill each muffin cup about 2/3 full. Overfilling the cups can cause the muffins to overflow and bake unevenly.
Bake the muffins until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes.
Let the muffins cool before serving: This will help them set and hold their shape.

Conclusion:

These low-fat rhubarb muffins are a delicious and healthy way to enjoy this spring vegetable. They are moist, flavorful, and have a perfect balance of sweetness and tartness. With their low-fat content and the addition of whole wheat flour, these muffins are a great option for a guilt-free snack or breakfast treat. So next time you have some fresh rhubarb, give this recipe a try!