I admit, I often fall into the Cliff bar, Kind bar, Lara bar trap/addiction. I’ve been trying to get to the gym most mornings before hitting the office and it’s so easy to grab a bar loaded with sugar to take on the go. Now, I’ve made my own bars before, so I know it’s possible. But there’s just something about the efficiency of a pre-wrapped pre-made bar that is so appealing when it’s barely light out and you’re trekking out into the world. So recently I’ve been trying something else – homemade muffins. I can control what exactly goes into them, how much sugar, etc. and I’m set for the entire week. One batch is enough for both me and R to get some sustenance in before a workout.
I’ve been playing around with different ingredients, different flavors, and this one is one that really deserves a blog post.I wanted something that tasted delicious but was also low-sugar, high protein, and packed with fresh fruit. Inspired by the rhubarb I’ve been seeing at the farmer’s market, and further inspired by my strawberry rhubarb coconut crisp pie, I ended up with these strawberry rhubarb muffins.
Since I impulse purchased a package of chickpea flour when I was making fritters a couple weeks back, I have been loving it. I’m not sure why it took me so long to get on the bandwagon actually. The flour is the same consistency as “regular” flour but packs a lot more protein and is gluten-free. I used mostly chickpea flour and added a small amount of tapioca flour for a lighter mixture of flour, but still keeping the muffin gluten-free. To get some added healthy stuff in there I also tossed in ground flax seeds. A bit of a warning – flax in the batter tastes pretty awful. But then when you bake it all that bitterness goes away. So if you’re like me, and like to taste-test batter, do not be afraid if it doesn’t wow you. Wait for the baked version!
I wasn’t sure how the rhubarb was going to do baked into a muffin, but it held up well and didn’t become overly gooey. It also maintained it’s great tart flavor and mixed in with the sweet strawberries it was a perfect way to wake up in the morning. I loved how packed with fruit these muffins were, but that they still remained cohesive and didn’t fall apart. It took me a couple tries to get the ingredients just right, but I think in the end we ended up with a winner.
You could bake these with or without baking paper cups – I liked them because it made the muffins much more portable. If you choose not to use them, simply spray a touch of oil into the muffin tins before baking and they’ll pop right out.
All in all, these are becoming a staple around this apartment. I’ve been whipping up a batch on Sundays and then eating them throughout the week. And stay tuned…I’ve also come up with a really delicious blueberry version that’s even more packed with healthy goodies. I dare say…I think my store-bought bar days might be behind us?!
Strawberry Rhubarb Muffins
What You’ll Need:
- 1 cup chopped rhubarb (about 2 stalks)
- 1 cup chopped strawberries
- 1 cup almond milk
- 1 teaspoon apple cider vinegar
- 1 cup chickpea flour
- 1/4 cup tapioca flour
- 1/2 cup ground flaxseeds
- 1/2 cup unsweetened shredded coconut
- 1/4 cup agave syrup
- 2 tablespoons coconut oil (or canola)
- 1 teaspoon vanilla extract
- 1/2 tablespoon ground cinnamon
- 2 teaspoons baking powder
What You’ll Do:
- Preheat oven to 375 degrees
- Start by adding the vinegar to the almond milk. Set aside and let curdle.
- Mix all the dry ingredients together in a big bowl (minus the strawberry & rhubarb).
- Add the other wet ingredients to the bowl of milk.
- Fold the wet ingredients into the dry and add strawberry & rhubarb, mixing well.
- Evenly distribute batter between 12 muffin cups lined with baking cups or slightly greased.
- Bake for 15 minutes, turn oven down to 350, bake another 10 minutes or until a toothpick inserted into the middle of the muffin comes out clean.
- Let muffins cool slightly before eating. They’ll last up to one week when covered and refrigerated. Enjoy!