I made these easy strawberry rhubarb muffins because I have been getting hit with so many requests for rhubarb recipes that I had to look into making a recipe that pleases not just my house but also my readers.
Rhubarb season is coming up, which explains all the requests for rhubarb recipes. I know you’ll love this one!
At first, I didn’t think I would like this recipe very much. I didn’t have much experience with rhubarb. But let me tell you, did that ever change after my first bite. The strawberry and rhubarb are a perfect match, and the brown sugar glaze on top will help ease whatever troubles you thought you had, trust me.
If you’re a long-time reader of the blog, you know how much I love muffins. After trying these, it was evident from bite one that this weight watchers muffin would become one of my favorites.
Makes 12 muffins at 85 calories each. Perfect for a breakfast or treat that keeps for days.
Easy strawberry rhubarb muffins that are ready in a jiffy
Taking less than 15 minutes to prep and only 25 minutes to bake, these easy strawberry rhubarb muffins go from cupboard to countertop in under 45 minutes. Why would you buy something premade when you can have something this healthy and delicious In under 45 minutes?
While looking up this recipe, I learned how easy it is to grow your own rhubarb, and I just might do it. Rhubarb seems to be a vegetable that is incredibly easy to raise a lot of in a hurry. It even lends itself well to containers which is very useful where I live.
Being one of the most famous flavor combinations in all of baking, there is a reason these easy strawberry rhubarb muffins continue to be one of the internet’s favorite things to bake. Finally, after putting it off for too long, I’ve become a believer. Look how amazing these muffins turned out!
These muffins use a classic flavor combination
What makes these healthy strawberry rhubarb muffins so easy, and why will I be making them again soon? It’s because they were a joy to make. I have to admit, I was skeptical since I didn’t eat much rhubarb growing up. I’ll be the first to admit I missed out. The flavor combination is one of the more famous spring and summer pairings, and I can’t believe I neglected it for so long. I am excited to add these easy strawberry rhubarb muffins to my regular plan.
- · They don’t require yogurt. These are simple strawberry rhubarb muffins without yogurt, unlike most recipes online.
- · You can make these strawberry rhubarb muffins using frozen fruit.
- · You can prep many of these ingredients beforehand or include some youngsters to help.
- · Clean-up is a breeze
Why you should make these Weight Watchers strawberry rhubarb muffins:
- This is a healthy muffin recipe. Despite being very delicious and sweet, it is low in WW points. It comes in at just 3SP on all 3 MyWW programs and 2PP.
- Baking is fun. It’s very satisfying to gather some of the family together to either watch you bake or help.
- These muffins are so incredibly healthy, they allow you to make a low-point treat yet still add a sweet brown sugar topping. It is like having a strawberry rhubarb muffin with streusel on top!
Weight Watchers strawberry rhubarb muffin ingredients:
- 1 egg
- 2 Tbsp egg whites
- 2 Tbsp brown sugar
- 1/3 cup unsweetened apple sauce
- 1/3 cup 1% milk
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/3 cup flour + 1Tbsp for coating berries/rhubarb
- 1/2 cup diced fresh strawberries
- 1/2 cup fresh diced rhubarb
To make the brown sugar topping:
- 1.5 Tbsp brown sugar
- 1 Tbsp flour
- 1/2 Tbsp cold margarine
INSTRUCTIONS
- Preheat oven to 350F, spray a 12 hole regular muffin tin with cooking spray (do not use liners)
- Whisk together your egg, egg whites, and brown sugar in a bowl.
- Stir in your apple sauce, milk, and vanilla.
- Mix in your flour, baking powder, and soda.
- Dice your strawberries and rhubarb up into small pieces, in a bowl, mix them with 1 Tbsp flour, this will help with them not all sinking to the bottom of the muffins. Fold into your batter and divide over your 12 muffin cups.
- In a small bowl combine your 1.5 Tbsp brown sugar and 1 Tbsp flour, add your cold margarine and blend with a fork, it will form a crumble like topping, sprinkle over your 12 muffins.
- Bake in oven for 25 minutes.
- Muffins best stored in fridge, makes 12 muffins at 3 smart points each (2 points plus) you can leave the brown sugar topping off if you’d prefer, the points will stay the same though.
- Nutritional info per muffin, incl strawberries & rhubarb.. Calories 85… Fat 1.4g.. Sat fat 0.3g .. Carbs 14.8g.. Fiber 0.7g… Sugars 4.6g…Protein 2.9g..
Variations of healthy strawberry rhubarb muffins:
- Substitutions – You can substitute many ingredients into these weight watchers muffins. All kinds of fruit will work. I know these would be delicious:
- · Blueberries
- · Lemon
- · Banana
- Leftovers – if you’re wondering what to do with leftover muffins, there are many options. You can make a healthy bread pudding. You can top yogurt with it. You could even turn the muffins into a healthy breakfast casserole after they go stale.
- Toppings – you don’t have to use the brown sugar topping on these. You can leave that topping off if you want an even healthier variant of the dish. Or you can use a different topping altogether. For example, a low-calorie muffin with vanilla glaze would undoubtedly be a delicious choice that the whole family will love.
Other muffin recipes you’ll love
Strawberry rhubarb muffins
Ingredients
- 1 egg
- 2 Tbsp egg whites
- 2 Tbsp brown sugar
- 1/3 cup unsweetened apple sauce
- 1/3 cup 1% milk
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/3 cup flour + 1Tbsp for coating berries/rhubarb
- 1/2 cup diced fresh strawberries
- 1/2 cup fresh diced rhubarb
- FOR BROWN SUGAR TOPPING
- 1.5 Tbsp brown sugar
- 1 Tbsp flour
- 1/2 Tbsp cold margerine
Instructions
- Preheat oven to 350F, spray a 12 hole regular muffin tin with cooking spray (do not use liners)
- In a bowl whisk together your egg, egg whites and brown sugar.
- Stir in your apple sauce, milk and vanilla.
- Mix in your flour, baking powder and soda.
- Dice your strawberries and rhubarb up into small pieces, in a bowl mix them with 1 Tbsp flour, this will help with them not all sinking to the bottom of the muffins. Fold into your batter and divide over your 12 muffin cups.
- In a small bowl combine your 1.5 Tbsp brown sugar and 1 Tbsp flour, add your cold margarine and blend with a fork, it will form a crumble like topping, sprinkle over your 12 muffins.
- Bake in oven for 25 minutes.
- Muffins best stored in fridge, makes 12 muffins at 3 smart points each (2 points plus) you can leave the brown sugar topping off if you'd prefer, the points will stay the same though.
- Nutritional info per muffin, incl strawberries & rhubarb.. Calories 85... Fat 1.4g.. Sat fat 0.3g .. Carbs 14.8g.. Fiber 0.7g... Sugars 4.6g...Protein 2.9g..
Do you think these would turn out only using rhubarb, no strawberries, I love rhubarb.
Hi Vicki, yes I think they will work fine with just rhubarb 🙂
Could I use just strawberries? No rhubarb?
Yeah I think so.. maybe just extra strawberries
Is there anything I can substitute for applesauce?
you can try mashed banana or a little yogurt maybe
Can I use frozen rhubarb instead of fresh for this recipe?
Yes that should be fine
Can these be frozen?
Yes absolutely 🙂
The muffins sound so delicious and easy. Thanks so much.