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Strawberry Rhubarb Muffins

These easy Strawberry Rhubarb Muffins are light, fluffy and the perfect amount of sweet!

Ingredients

  • ¾ cup diced strawberries
  • ½ cup diced rhubarb
  • 1 teaspoon lemon juice
  • 2 teaspoons powdered sugar
  • 1 large egg
  • 1 cup unsweetened applesauce
  • cup sugar
  • 1 teaspoon vanilla extract
  • 5 tablespoons light butter, melted (I use Land O’Lakes light butter spread with canola oil in the tub)
  • cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Instructions

  • Pre-heat the oven to 375 degrees. Lightly mist a 12 count standard-sized muffin tin with cooking spray and set aside.
  • Place the strawberries, rhubarb, lemon juice and powdered sugar in a bowl and stir to combine. Set aside.
  • In a large mixing bowl, add the egg, applesauce, sugar, and vanilla and stir together until well combined. Add the melted butter and stir until well combined.
  • In a separate mixing bowl, add the flour, baking soda, baking powder, and salt and stir until combined. Add the dry ingredients to the wet ingredients and stir together until combined into a batter. Add the strawberry rhubarb mixture from step two and stir to combine.
  • Spoon the batter evenly amongst the wells in the prepared muffin tin. Bake for 18-20 minutes.

Notes

MYWW SMARTPOINTS PER (1 MUFFIN) SERVING: (SP calculated using the recipe builder on weightwatchers.com)
Green: 4 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPoints
Weight Watchers Points Plus:
3 per (1 muffin) serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per (1 muffin) serving:
118 calories, 20 g carbs, 8 g sugars, 3 g fat, 1 g saturated fat, 2 g protein, 1 g fiber, 195 mg sodium (from myfitnesspal.com)