Today was definitely another "Thank goodness I have food in the freezer," kind of day. I don't know about you, but we seem to need to take a vacation from our vacation and then take another week to get back into all of our routines whenever we get home. Top that off with the fact that the kids picked up a summer cold and these muffins were an absolute delight. For some reason, when they're sick, the kids want nothing but carbs. Not juices, broths or soups like we adults seem to like, but bread. Lots and lots of bread. After days of trying to get them to eat various non-bread items, I decided they could just have a hay-day as long as the bread had some other food groups mixed in. Enter the apple walnut rhubarb muffins. Whole wheat bonus, fruits (apple), vegetables (rhubarb) and extra protein (walnuts) in their carbs. Win.
Apple Walnut Rhubarb Muffins
Adapted from Apple-Walnut Rhubarb Muffins.
- 3 cups whole wheat pastry flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 teaspoons cinnamon
- 1/2 cup coconut oil
- 12 ounces applesauce
- 2 teaspoons vanilla
- 1/4 cup real maple syrup
- 1 cup walnuts
- 1 1/2 cup chopped rhubarb
- 4 cups apples, chopped (about 4 medium)
Preheat oven to 350.
Mix dry ingredients. Beat wet ingredients together in mixer. Add dry ingredients to wet. Fold in the walnuts, apples and rhubarb. Pour into two 12-cup muffin tins.
Bake at 350 for 15-20 minutes.
The kids went absolutely nuts for these. And we adults loved them also. What a great combination. I've only ever had strawberry-rhubarb pie, but I'm starting to think apple-rhubarb would be yummytastic, too. And, of course, I love the whole wheat pastry flour as always. It's a heartier muffin than you might be used to and is so delicious.
What are you having for Sunday Brunch, Breakfast or Lunch?
This post is shared at Penny Worthy Project, Cookbook Sundays, Savory Sunday·and·Potluck Sunday.