By Mayo Clinic Staff

Dietitian's tip:

Although pecans are high in fat and calories, a few sprinkled on top of these muffins go a long way toward adding crunchy texture and robust flavor. Pecans are also a good source of fiber and the nutrients thiamin and copper.

Number of servings

Serves 12
  1. Low Fat


  1. 1 cup all-purpose (plain) flour
  2. 1 cup whole-wheat (whole-meal) flour
  3. 1/2 cup sugar
  4. 1 1/2 teaspoons baking powder
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 2 egg whites
  8. 2 tablespoons canola oil
  9. 2 tablespoons unsweetened applesauce
  10. 2 teaspoons grated orange peel
  11. 3/4 cup calcium-fortified orange juice
  12. 1 1/4 cup finely chopped rhubarb
  13. 2 tablespoons chopped pecans


Preheat the oven to 350 F. Line a muffin pan with paper or foil liners.

In a large mixing bowl, combine the flours, sugar, baking powder, baking soda and salt. Stir to mix evenly.

In a separate bowl, add the egg whites, canola oil, applesauce, orange peel and orange juice. Using an electric mixer, beat until smooth. Add to the flour mixture and blend just until moistened but still lumpy. Stir in the chopped rhubarb.

Spoon the batter into 12 muffin cups, filling each cup about 2/3 full. Sprinkle 1/2 teaspoon of chopped pecans onto each muffin and bake until springy to the touch, about 25 to 30 minutes. Let cool for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Nutritional analysis per serving

Serving size: 1 muffin

  • Cholesterol 0 mg
  • Calories 143
  • Sodium 190 mg
  • Total fat 3 g
  • Total carbohydrate 26 g
  • Saturated fat <1 g
  • Dietary fiber 2 g
  • Trans fat Trace
  • Added sugars 8 g
  • Monounsaturated fat 2 g
  • Protein 3 g
Sept. 06, 2014