Rhubarb and Walnut Muffins

Rhubarb is an unsung health hero: it’s been used as a laxative for millennia and has been found to contain cancer-fighting properties. Our Rhubarb and Walnut Muffins provide a healthy treat at any time of the day.

Serves: 12

Time: 45 minutes


  • 1 cup plain flour
  • 1 cup wholemeal flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 egg whites
  • 2 tablespoons canola oil
  • 2 tablespoons apple sauce
  • 2 teaspoons orange peel, grated
  • 3/4 cup orange juice
  • 1 1/4 cup rhubarb, finely chopped
  • 2 tablespoons walnuts, chopped
  • 12 individual muffin cases



Preheat the oven to 180°C. Prepare a muffin tin with liners.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt.

In a small bowl, add the egg whites, canola oil, apple sauce, orange peel and orange juice. Beat with an electric mixer until smooth.

Add the wet mixture to the dry ingredients and blend until moist but still lumpy.

Fold in the chopped rhubarb.

Spoon the batter into muffin cases, filling each one about two-thirds. Sprinkle half a teaspoon of chopped walnuts onto each and bake for 25 to 30 minutes.

Let muffins cool in the tin for five minutes, and then transfer onto a wire rack to cool completely.