Recipe By LINDA BAKER
Rating
Published Mar 5th
Prep 20m Cook 15m Additional - Ready In 35m
Servings 12 muffins Calories 202.5

Delicious and moist rhubarb muffins that are also vegan!

Recipe Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup chopped rhubarb
  • ¾ cup brown sugar
  • ¾ cup wheat bran
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup unsweetened applesauce
  • ½ cup vegetable oil
  • 2 tablespoons molasses
  • 1 ½ teaspoons apple cider vinegar
  • 1 teaspoon vanilla extract

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
  2. 2 Combine flour, rhubarb, brown sugar, wheat bran, baking powder, cinnamon, and nutmeg in a large bowl.
  3. 3 Mix applesauce, oil, molasses, vinegar, and vanilla extract together in a separate bowl. Pour over flour mixture. Slowly mix until a thick batter forms. Divide batter among the muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes.

Nutrition Facts

  • Calories 202.5
  • Carbohydrate 28.8 g
  • Fat 9.5 g
  • Fiber 2.5 g
  • Protein 2.3 g
  • Saturated Fat 1.5 g
  • Sodium 86.3 mg
  • Sugar 12.9 g

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Chef's Notes

Substitute apple or raisins for the rhubarb if preferred.

Reviews

  1. Great tasting recipe! Very moist
  2. This recipe was very tasty. I even made a few substitutions/changes to make them even healthier. Whole wheat flour instead of all purpose and reduced the oil (adding a little water to make the batter more moist) and sugar slightly. I also put in slightly more than 2 cups of rhubarb and they turned out - Read more ...
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