It’s a bit of a sore subject, so let’s move on… I have a thing for muffins. OK, so I also have a thing for cookies. And peanut butter. And fresh home grown carrots. But among the many food items I have a thing for, muffins are up there. I went through a phase. I even bought a cookbook that only had recipes for muffins. Then I went through it and put sticky notes on every recipe one I wanted to try.
The problem is, it’s not every day you find a healthy muffin recipe. Most of the time they’re filled with butter or oil and sugar, not to mention refined flours that make your blood sugar bounce off the walls and then hungry for another one 5 minutes later. These I was more than willing to settle for though. Next time I would go a little easier on the sugar, maybe reducing it by 1-2 tbsp, but I do think they’re pretty perfect as is. The original recipe called for walnuts and I think that would be amazing, but for this time I wanted to keep them free of nuts. I also like baking these in a mini loaf pan and cutting tiny little slices perfect for tiny hands. Also so I don’t feel bad having 3 or 4 slices 😀
- 1 1/2 cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- 1/4 cup coconut oil or another flavorless oil
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla
- a couple drops orange extract maybe 1/8 tsp or the zest of half an orange
- 1/2 cup sucanat or all brown sugar
- 1/4 cup brown sugar
- 2 cups chopped rhubarb 1/2" dice
- Preheat the oven to 350 degrees. Grease a loaf pan, mini loaf pan or muffin tin.
- Mix all dry ingredients in a large bowl and set aside. Mix the eggs, oil, applesauce and vanilla well, then stir in the brown sugar and sucanat. Add the wet to the dry and mix just until combined. Fold in the rhubarb. Pour into whatever you've chosen to bake with and place in the oven. A loaf pan will be done in about 50-60 minutes, the mini loaves will take about 30 minutes. My mini loaf pan has 8 cups, but this only makes 6, so if you make mini loaves make sure to fill the empty cups with a little water so your pan doesn't warp. I'm not sure about muffins, but check every couple minutes after they've been in the oven for 15 minutes to make sure they don't over bake. Test them by poking them with a toothpick and if it comes out clean, they're done.
- Once they're done remove from the oven and turn out onto a cooling rack. The top gets nice and crisp from the oven but softens completely when you store them in a container due to the fresh rhubarb. Cool completely before storing them in an airtight container for up to a few days.