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Strawberry Rhubarb Muffins

These healthy Strawberry Rhubarb Muffins are made with nourishing ingredients to fuel your summer fun!

Course Baked Goods, Baking, Breakfast, Dessert, Snack
Cuisine American, Vegetarian
Keyword Healthy, Healthy baking, healthy breakfast, Healthy muffins, healthy snack, Muffins, Strawberry Rhubarb, summer, Whole grain
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 muffins
Author hannahmageerd


Dry Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 cup sugar

Wet Ingredients

  • 2 medium ripe bananas mashed
  • 1/4 cup coconut oil melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup milk of choice


  • 1 cup strawberries chopped
  • 1 cup rhubarb chopped


  1. Preheat oven to 350F. Line a muffin tin with paper cupcake/muffin liners.

  2. 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.

  3. Add the wet ingredients to the dry and mix to combine, but do not over mix! The batter should be wet but slightly clumpy.

  4. 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!]

  5. 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.