Today we’re sharing a recipe for rhubarb bran muffins. Even picky eaters won’t be able to tell you’ve added rhubarb or know how healthy these muffins actually are!
This fall we harvested a lot of rhubarb from our garden. Fortunately we were able to give quite a bit of our harvest away to friends and family due to still having a freezer full of rhubarb from our spring harvest. However, we still had several pounds left over that we’ve been chopping up and using in recipes.
We added rhubarb to our bran muffins and were absolutely blown away. You wouldn’t believe how adding rhubarb makes these muffins even moister and more delicious than they were before. The rhubarb is a nice addition as it bakes nicely in the batter. It also isn’t overpowering. In fact, many might not even know you added rhubarb to your batter unless you told them. The addition of rhubarb is a great way to add extra fiber and nutrients to your muffins without additional fat and calories.
These muffins can be made as standard sized muffins or mini muffins. It makes a great snack or small meal to have a couple mini muffins or one larger muffin along with a piece of fruit or a glass of milk. In addition these muffins are low in sugar, due to the use of coconut sugar. Due to the use of coconut sugar these muffins are lower on the glycemic index than regular sugar. These muffins are also low in fat, whole grain, and high in fiber. These muffins are also made with coconut oil which has additional health benefits.
Here is another post we shared on the many benefits of coconut oil and how we use it.
What else can you add to these muffins?
If you like bran muffins, you will absolutely love these rhubarb bran muffins. You can even add raisins, nuts, seeds, or other dried fruit to these muffins. All the additions we have tried have turned out great. Get creative and add any goodies that you or your family like to make these muffins your own.
Rhubarb Bran Muffins
The healthiest, moistest and most delicious bran muffin recipe you will find.
- 1 1/4 cup milk
- 2 tsp apple cider vinegar
- 1 cup bran
- 1 cup + 2 tbsp whole grain flour
- 1/3 cup coconut sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 egg
- 1/4 cup molasses
- 2 tbsp coconut oil, melted (cooking oil of your choice)
- 1 tsp vanilla extract
- 3/4 cup chopped rhubarb (about 3 medium stalks)
Preheat the oven to 400 degrees Fahrenheit.
Mix the milk and apple cider vinegar. Set aside for 5 minutes to allow it to turn into "buttermilk."
Mix the bran, flour, coconut sugar, baking powder, baking soda, salt, and cinnamon together in a bowl.
Mix the egg, molasses, oil, vanilla, and milk mixture together in another bowl.
Pour the wet ingredients into the dry and mix until combined.
Fold the rhubarb into the batter.
Spray a muffin tin with cooking spray, or line with muffin liners.
Transfer batter to muffin tin and fill 2/3 of the way full.
Bake for 15-17 minutes.
How long will these rhubarb bran muffins keep?
After these muffins cool completely they should be stored in an airtight container. We prefer to store them in the refrigerator and they tend to store for about one week. They also freeze well and can be frozen for later use if you aren’t able to eat them within a week.
These are a great healthy muffin option to add to your weekend meal prep list. While we love the beloved banana bread, it is nice to have another quick and healthy bread alternative. Make some of these muffins up for quick breakfasts and snacks for you and your family throughout the week.
We’d love to hear what you think about the recipe. Please give it a try and let us know what you think in the comments below. Thank you for stopping by and visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant. Please subscribe, like or share this post with others who could benefit from it.