Low Calorie Recipes, recipes, Spring, Sweet Pastries

rhubarb muffins – healthy and sugarfree cupcakes

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It’s finally spring again, at least in the supermarket. While it’s still snowing in the south of Germany, you already get some real spring feelings when you go grocery shopping. And it always makes me really happy when you can cook with wild garlic, asparagus and co again. But also for sweet dishes, spring has a lot to offer. Because not only strawberries are coming back in season, but rhubarb is also back in spring. And I love to bake with rhubarb! This slightly sour note just gives every cake, cupcake, compote or crumble a special touch.

Healthy and sugar free cupcake recipe: Rhubarb muffins with marzipan flavoring
sugar free and low calorie cupcakes with rhubarb filling

Rhubarb – What is it actually?

Even though rhubarb is very commonly found in sweet combinations such as compotes, jellies or pastries, it is not a fruit. In fact, rhubarb is a stem vegetable that can indeed be used in savory dishes. But because of its sour taste, it goes just perfectly with sweet fruits or pastries! I know, however, that many are a bit scared off from this veggie because it contains apparently a lot of oxalic acid. This is also true. Therefore, especially the leaves should not be distorted and the stalks should also be peeled. Because of the oxalic acid, rhubarb is also only picked until about mid to late June. After that, the acidity increases so much that it is no longer edible and also not very healthy.

Because of the acidity, you also distort the vegetable best in combination with a calcium source. So if you’re boiling it down as a compote, for example, it goes perfectly with a bowl of yogurt anyway. (Small tip, on my blog you can already find a recipe for a really tasty strawberry-rhubarb compote. 🙂 ) Another tip is not only to wash the rhubarb, but also to peel it.

What is the best way to peel rhubarb?

A large amount of oxalic acid is found especially in the skin. Therefore, you should not just wash the stalks before eating them, but also peel them. Simply cut off the wooden end, but do not cut the strand completely. This way you can already peel off one side of the skin with the wooden part. You can then repeat this on the other side and then you only have to pull off the skin on the other two thin sides with your knife. The rhubarb stalks have been bred in such a way that the skin is much thinner than it used to be. So it contains less acid. Therefore, it doesn’t matter at all if thin strands remain even after the skin is peeled off. You can really eat them without hesitation. If this description was not vivid enough for you, I link you a video here too.

Healthy and low calorie marzipan flavored cupcakes

Well As I mentioned before, rhubarb goes perfectly with sweet pastries because of its sour note. And in my opinion, there is hardly a better combination with the sour vegetable than with marzipan! The only problem here is that marzipan is not healthy. But luckily, there’s a really easy alternative to copy the taste of marzipan in your pastry. You can simply refine your dough with a few drops of bitter almond flavoring. You just have to smell at these drops to understand what I mean. 🙂

Otherwise, the dough is actually based on my basics for a healthy cake batter. Instead of butter or oil I use overripe bananas. These give the cupcakes a nice juiciness and ensure that they do not taste too dry afterwards. Also, as always, I use a whole grain flour, eggs and erythritol instead of sugar. As I mentioned before, it’s always best to combine rhubarb with a calcium source. Examples of this are nuts or dairy products. That’s why I went with some de-oiled sunflower flour and natural yogurt here. But you can also easily replace the flour. Especially deoiled almond flour or ground almonds are going just as well.

Healthy and sugar free cupcake recipe: Rhubarb muffins with marzipan flavoring
sugar free and low calorie cupcakes with rhubarb filling

I hope you like the recipe and give it a try. In general, I hope you guys like the spring season as much as I do. Because next week it will go on with some more spring recipes. You can look forward to a delicious asparagus recipe. And possibly also on another rhubarb recipe. Let’s see …

If you don’t want to miss a new recipe from me, I can only recommend to follow me on Instagram and Pinterest! And subscribe to my newsletter.
But for now have fun trying out this recipe and I I see you for the next one,
Jules

rhubarb cupcakes

Rhubarb Cupcakes

a simple muffins recipe with rhubarb filling and marzipan flavor – sugar free and low in calories
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Prep Time 15 mins
Cook Time 20 mins
Course Dessert, Snack
Servings 8 cupcakes
Calories 107 kcal

Ingredients
  

  • 2 medium sized overripe bananas approx. 6 oz (170g)
  • 2 eggs
  • 1/2 cup deoiled sunflower flour or almond flour (40g)
  • 2/3 cups whole grain wheat flour (100g)
  • 1/4 cup yoghurt approx. 3.8% fat (50g)
  • 1 1/2 tsp baking powder
  • 1/3 cup eryhtritol
  • bitter almond flavoring
  • 3 stalks of rhubarb
  • 1 tbsp cornstarch
  • 1/2 tsp coconut oil

Instructions
 

  • Preheat the oven to 180°C / 375°F convection and heat a pan over medium heat.
  • Wash and peel the rhubarb and cut it into small pieces. Melt the coconut oil in the pan, add the rhubarb and sauté over medium-high heat for about 5 minutes, stirring occasionally
  • Meanwhile, peel and mash the bananas. Mix with the eggs, yogurt and some drops of the bitter almond flavoring. Add the flours and baking powder and mix well.
  • Turn off the heat, sweeten the rhubarb with 1 big tbsp of erythritol, mix the starch with about 1 to 2 tablespoons of cold water and add it to the veggies. Then mix the remaining erythritol into the batter.
  • Now pour a large spoonful of batter into all the muffin cups, then spread the compote evenly and in the center, and finally divide the remaining batter among the cups. Now put the cupcakes in the preheated oven for 20 minutes and then let them cool down well.

Notes

nutritional values per serving:
  • calories: 107 kcal
  • fat: 2,7 g
  • carbohydrates: 13,4 g
  • protein; 5,7 g

Nutrition

Calories: 107kcal
Keyword baking, low calorie, sugar free
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