Delicious and moist rhubarb muffins that are also vegan!
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
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
Step 2
Combine flour, rhubarb, brown sugar, wheat bran, baking powder, cinnamon, and nutmeg in a large bowl.
Step 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.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes.
Cook’s Note:
Substitute apple or raisins for the rhubarb if preferred.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 203 | |
% Daily Value * | |
Total Fat10g | 12% |
Saturated Fat2g | 8% |
Sodium86mg | 4% |
Total Carbohydrate29g | 10% |
Dietary Fiber3g | 9% |
Total Sugars13g | |
Protein2g | |
Vitamin C1mg | 6% |
Calcium75mg | 6% |
Iron2mg | 8% |
Potassium167mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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