These healthy Strawberry Rhubarb Muffins are made with nourishing ingredients to fuel your summer fun!
Preheat oven to 350F. Line a muffin tin with paper cupcake/muffin liners.
Add dry ingredients to a large mixing bowl and stir to combine. In a small mixing bowl, mash ripe bananas and add remaining wet ingredients. Whisk to combine.
Add the wet ingredients to the dry and mix to combine, but do not over mix! The batter should be wet but slightly clumpy.
Add chopped strawberries and rhubarb. Gently fold into the batter. Scoop batter into muffin tins, about 1/4 cup of batter per muffin. Sprinkle with rolled oats [optional - this is purely for aesthetics!]
Bake for 20-25 minutes until muffins are golden brown and a toothpick comes out clean. Store muffins in a cool, dry place up to 3 days.