Apple-y Ever After Rhubarb Mini Muffins
  • 1½ cups all-purpose flour
  • ½ cup oats
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 2 eggs
  • ¼ vegetable oil
  • ¼ cup applesauce*
  • 1 teaspoon vanilla
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 cup rhubarb, chopped
  • 1 cup apple, peeled and chopped
  1. Preheat oven to 350 degrees. Prepare mini muffin tin by either lightly oiling or lining with paper muffin cups.
  2. Whisk together first eight ingredients (flour, oats, baking soda/powder, salt, spices) and set aside. In separate bowl lightly beat eggs until fluffy and then add oil, applesauce, and vanilla until combined. Add sugars and beat until smooth.
  3. Next, slowly add dry mixture to wet ingredients . Mix until just combined and then fold in rhubarb and apples. Divide batter between 24-30 mini muffin cups and bake for 18-20 mins. Toothpick inserted in center should come out clean and the muffins will have a dark golden colour. Remove and cool on wire rack. Cool completely before storing.
Recipe by My Wife's Muffin at