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Healthy Rhubarb Cinnamon Muffins

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“I took a LOL recipe and made it healthier and cut out most of the fat and sugar. I only grow green rhubarb, and I assume they would look prettier with red. These were very moist and slightly tart. I like them very cinnamony; if you don't, cut the cinnamon in the batter in half.”
15 muffins

Ingredients Nutrition


  1. To make it with the fat and sugar, use 1/2 cup packed brown sugar instead of the maple syurp, 1/4 cup butter instead of the butter and apple sauce, regular sour crea instead of the fat free, and 2 eggs instead of the egg substitute.
  2. Dice rhubarb into 1/4 inch chunks.
  3. Heat oven to 375°F Combine syrup/brown sugar and butter/applesauce in a large bowl. Beat at medium speed until creamy. Add sour cream and eggs and continue beating till well mixed.
  4. Stir in flour, cinnamon, and baking soda, just until moist. Fold in rhubarb. Spoon into greased or paper lined muffin pan.
  5. Stir together 1 T sugar and 1/2 t cinnamon in small bowl. Sprinkle on top of each muffin.
  6. Bake for 30 minutes or until lightly browned. Let stand 5 minutes, and then remove from pans.

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