Can you think of a better spring/summer combo than strawberry and rhubarb? These healthy Strawberry Rhubarb Muffins are made with nourishing ingredients to fuel your summer fun!
Growing up, spring and summer always meant strawberry rhubarb desserts. Particularly strawberry rhubarb pie and strawberry rhubarb crisp. So this summer I was inspired to try my own hand at a strawberry rhubarb baked good.
Since I hadn’t actually ever cooked or baked with rhubarb before, I figured I should stick to something that I’m pretty confident baking – muffins! Also, I haven’t shared a muffin recipe since my One-Bowl Carrot Muffins in the spring, so, Strawberry Rhubarb Muffins it was! The result was a perfectly sweet yet hearty summer muffin – best enjoyed paired with an iced coffee of some sort outside on the patio. Yum.
Now in case you were curious about rhubarb, here’s some more info:
-Rhubarb is technically a vegetable, but considered a fruit because it’s often cooked like one.
-It’s sold by the stalk, like celery!
-It is known for its bright pink colour, but often can be pale pink or even green in colour. The colour actually gives no indication of it’s ripeness.
-Rhubarb is very tart, which is why it’s often found in baked goods – read: paired with sugar!!
-While it’s not especially rich in any essential nutrients, it does provide some fibre and vitamin C.
And if you’re wondering where you can get your hands on some rhubarb, you can typically find it at your local grocery store in the produce section. However, if you can get to your local farmer’s market you may be able to find it cheaper and better quality. While you’re there, you may as well pick up some fresh local strawberries for this recipe too! They’re just so good right now.
About this recipe:
The recipe makes 12 delicious Strawberry Rhubarb Muffins with just the right amount of sweet. I used whole grain flour for the extra fibre and nutrition, but you can always substitute all-purpose if that’s what you have on hand – just add about 1/2 cup more than whats called for!
When you’re chopping up your rhubarb, dice it just like you would a stalk of celery. Mix your wet and dry ingredients together before adding your fruit, and then gently fold it in before baking.
The muffins freeze really well, so they’re great to store in the freezer. Grab one or two, and pop em’ in the microwave for a quick snack or breakfast when you want. If you choose not to freeze them, be sure to store them in a cool, dry place because the summer humidity may cause them to spoil faster.
As always, if you make my recipe be sure to share it and tag me on Instagram or Twitter! And if you liked this recipe, you may also love this Strawberry Rhubarb Chia Pudding or this Strawberry Rhubarb Chia Jam!
Strawberry Rhubarb Muffins
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 cup sugar
- 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
- 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.