Strawberry Rhubarb Muffins

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.

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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.

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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!

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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.

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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.

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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?!

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Strawberry Rhubarb Muffins

  • Servings: makes 12 muffins
  • Difficulty: easy
  • Print

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:

  1. Preheat oven to 375 degrees
  2. Start by adding the vinegar to the almond milk. Set aside and let curdle.
  3. Mix all the dry ingredients together in a big bowl (minus the strawberry & rhubarb).
  4. Add the other wet ingredients to the bowl of milk.
  5. Fold the wet ingredients into the dry and add strawberry & rhubarb, mixing well.
  6. Evenly distribute batter between 12 muffin cups lined with baking cups or slightly greased.
  7. 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.
  8. Let muffins cool slightly before eating. They’ll last up to one week when covered and refrigerated. Enjoy!


9 responses to “Strawberry Rhubarb Muffins

  1. These look great! I, too, fall into the trap of grabbing a bar on my way to work if I don’t have time to eat breakfast. In fact, I did that this morning 😦 This is a great idea, I’ll have to start doing this!

  2. Yes! I’m a KIND bar addict, and I try to counter it with muffins, but sometimes the KIND bar is just so quick and simple….but so are muffins, really. Especially if you bake in bulk and then freeze and microwave for a quick snack!

  3. Pingback: My Favorite Vegan & Gluten-free Substitutions | Girl Eats Greens·

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