Whole Wheat Rhubarb Muffins
For the first time in a long time, I found some rhubarb at the grocery store and couldn’t resist grabbing a couple stalks. I wanted to make something other than strawberry rhubarb pie and decided that whole wheat rhubarb muffins were the way to go.
This recipe was originally posted in June of 2012, and today (2017) I’m updating it with some new photos. Back in 2012, I was in a Splenda craze, I used it in everything. Now, not so much. When it comes to sugar substitutes I personally use stevia these days. I didn’t want to change the recipe without testing it, but if you’re not a fan of Splenda there are some brown sugar stevia mixes out there that you can try.
I don’t cook with rhubarb often because believe it or not, it’s hard to find around here. I don’t have too many gardening friends so it’s not easy for me to ask for some and the grocery stores don’t carry them often.
I know, I guess I could always plant some but I move quite a bit where it feels like once we get settled and finish renovations, we’re off again. One day I’ll have my forever home (down in the Okanagan if I get a choice 😉 ) and I’ll have a few things planted and the chaos will end.
One can only dream…
So because of the lack of rhubarb available, I don’t have too many rhubarb recipes available here on The Bewitchin’ Kitchen but I do have these:
More rhubarb recipes
Strawberry Rhubarb Pie Filling
No Churn Rhubarb Crisp Ice Cream
Whole Wheat Rhubarb Muffins
These yummy muffins are the perfect spring or summer snack. Made with whole wheat flour, rhubarb, and greek yogurt. Not a fan of the Splenda used in this recipe? See my notes at the beginning of this post about the brown sugar/stevia blend.
Whole Wheat Rhubarb Muffins
These yummy muffins are the perfect spring or summer snack. Made with whole wheat flour, rhubarb, and greek yogurt.
Servings 15
Calories 209kcal
Ingredients
- 2 cups whole wheat flour
- 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup greek yogurt 0% fat
- 1/4 cup + 3 tbsp Brown Sugar Splenda
- 1/2 cup canola oil
- 1 lightly beaten egg
- 2 tsp vanilla
- 1 1/2 - 2 cups fresh rhubarb diced
Topping
- 1/2 cup granulated sugar
- 2 tbsp butter
- 1 tsp Splenda brown sugar
- 2 tsp flour
Instructions
Preheat oven to 375
- Mix together first five ingredients in mixing bowl and set aside.
- In a separate bowl whisk greek yogurt, Splenda, oil, egg and vanilla until well blended and Splenda brown sugar is completely dissolved. Slowly add to dry ingredients, mixing in between each addition. Stir in rhubarb.
- Spray muffin tins with non-stick spray and fill with the muffin mix. I usually do about 2/3 to full.
- In a small bowl combine the last four ingredients and divide the sugar mixture among the muffins.
- Bake for 20 minutes, let cool.
Nutrition
Serving: 1g | Calories: 209kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 185mg | Potassium: 165mg | Fiber: 2g | Sugar: 10g | Vitamin A: 80IU | Vitamin C: 1.3mg | Calcium: 50mg | Iron: 0.9mg
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I just harvest a truck load ( close to ) of Rhubarb will be trying these! Thanks so much!
These look great! I love rhubarb, but don’t have a lot of recipes for it. Thanks!
so so so good. I can’t wait for rhubarb season 2 begin.
I love your recipe! I have quite a few rhubard fans in my family, and they go crazy for some of the summer recipes that use rhubarb! My grandpa is crazy for strawberry-rhubarb pie!
this looks so tasty, I must make the for my family.
Mmmm, I haven’t had rhubarb in years.
Oh, YUM! I love rhubarb, but have never tried baking with it yet! This recipe sounds easy, so I’ll give it a go next time I have some on hand. 🙂
Oh so yummy sounding! I love rhubarb and will have to try it. I want to see your strawberry rhubarb pie recipe next 🙂 My mum used to make it and I loved it.
What fun, I have had very minimal luck finding rhubarb myself. I have to try this recipe sounds amazing.
I think I may plant some this year.
We have a rhubarb plant. Thanks for the great ideas on how to use it!
I’m jealous! I think I am going to plant some this year 😉
Looks wonderful! I love this recipe!
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It is my favorite snack during Summer. I enjoy eating muffins in the evening. It is delicious yet healthy treat 🙂
Hello. I like this recipe and want to bake these muffins. But I use granulated sugar. How many grams do I need ?Â
For the sugar topping?
If it’s for the muffins – double it and use brown sugar.
The sugar topping is 1/2 cup. I’m not 100% what grams are, but Google may 🙂
I doubled this recipe and I found I needed to add another egg and another 1/2 cup of yogurt. Otherwise it was just to thick. It’s still very thick and in the oven now cooking. Smells and looks wonderfulÂ