Healthier Strawberry Rhubarb Muffins are the perfect way to use that fresh spring rhubarb and the first strawberries of the season! Made with healthier ingredient swaps like almond flour, oats, banana, and real maple syrup, these yummy streusel topped muffins are a nutritious little breakfast or snack! Even my kids, who claim to dislike rhubarb, loved these muffins!
- From the Spring Garden! - I don't even grow rhubarb and somehow every spring someone ends up giving me plenty! Rhubarb plants are so huge, gardeners are happy to give some away! It pairs perfectly with the early summer strawberries, just like my Mixed Berry Rhubarb Crisp and my Strawberry Rhubarb Sauce!
- Healthier Ingredients! - Usually rhubarb implies lots of sugar, but these muffins are lightly sweetened with real maple syrup, along with the natural sweetness from a banana and the strawberries!
- Plus Protein - Swapping out some of the flour for almond flour and oats adds protein and nutrition!
- If you Love Healthier Muffins, try my Blueberry Banana Oatmeal Muffins and these Zucchini Banana Bread Muffins! If healthier baking with better ingredients sounds good to you, you might also love my ebook, The Healthier Baking Cookbook!
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Ingredients & Substitutions
Healthier ingredients, sweetened with real maple syrup plus a hidden banana that adds moisture and nutrition, these healthy little muffins are packed with fresh strawberries and rhubarb in every bite!
- Flour, Almond Flour & Oats - The muffins use a wholesome mix of all-purpose flour, almond flour, and regular rolled oats for extra protein. You can substitute any type of flour, including gluten-free flour, and use oats labeled regular rolled, old fashioned, thick rolled, or quick oats. I like to get oats from the bulk bin at the store for the best quality and value.
- Maple Syrup - Rhubarb muffins usually are full of white sugar! I like to use real maple syrup instead for a sweet treat that isn't too overly sweet. You could substitute white sugar, brown sugar or honey.
- Butter - A bit of fat gives these muffins moisture and the perfect texture. You can also substitute melted coconut oil.
- Vanilla Extract - The best flavor boost!
- Banana - Just one ripe banana makes these muffins a little bit healthier, but also just gives a nice consistency and a little extra sweetness. You can't really taste the banana, but I always have a few on the counter needing to be used! You can use a frozen banana, just let it sit out a bit until it's soft enough to mash.
- Strawberries and Rhubarb - Use fresh rhubarb or frozen chopped rhubarb! Discard the leaves, this recipe uses about 2 chopped stems. Fresh picked strawberries are amazing, but from the store is fine too!
- Streusel Topping - Almond flour, brown sugar, oats and butter add that irresistible streusel topping that make the whole family love these muffin! Try making your own Homemade Brown Sugar next time you run out, it's easy and fun!
See recipe card for quantities.
Instructions
Super easy, one bowl, you can prep these muffins in 10 minutes and pop them in the oven!
Step 1 - Preheat the oven to 375°F.
Mix together the dry ingredients in a bowl.
Step 2 - Mash the banana well with a fork on a cutting board.
Add the wet ingredients to the bowl and mix.
Step 3 - Divide the muffin batter between 12 lined muffin cups, filled almost full.
Mix up the streusel topping in a small bowl and add a bit over each muffin.
Step 4 - Bake about 25 to 30 minutes.
Do not open the oven to peak or check for at least 20 minutes! Allow to cool and serve with butter.
Recipe Notes & Helpful Tips
- Important - Don't Open the Oven to Peek! - This is often the biggest mistake in muffins making! Muffins need a consistent hot heat to rise into their dome tops. Opening the oven door causes a temperature drop which can cause the muffins to sink in the middle. Preheat the oven, set a timer, and let the muffins bake uninterrupted for at least 20 minutes before checking.
- Let them Cool - It's tempting to dig right in, but muffins hot from the oven are still carry-over cooking! Let them sit on the stovetop to continue to firm up.
- Fill the cups generously - These muffins don't rise as dramatically as a refined sugar muffin, so filling the cups almost full gives you a nice rounded top with plenty of streusel.
- Storage and Freezing - Muffins can be stored in an airtight container on the counter for a couple days, or in the fridge for about 4 days. They can be frozen for up to 4 months.
Recipe FAQs
Muffins can sink in the middle when the oven door is opened during baking or if they are not baked long enough and the middle is not done. Muffins need a consistent hot temperature to rise. Opening the door and checking on them too early or too often can cause the uncooked center to sink. Set a timer and don't open the oven for at least 20 to 25 minutes.
Yes, fresh or frozen strawberries and rhubarb will work for this recipe. Add them frozen, or thaw them just a bit so you can chop the strawberries and break up any clumps of rhubarb.
The almond flour adds nutrition, protein, and a slightly tender crumb. If you have a nut allergy or just don't have almond flour, you can use a mixture of extra all purpose flour and oats. Or you can substitute any other nut or oat flour, or use gluten-free flour.
If you love this style of baking with healthier swaps like oats, nuts, yogurt, and maple syrup, this ebook is for you!
More Favorite Muffins!
If you made this recipe, I'd love to hear how you liked it! Be sure to leave a star rating by clicking the stars in the recipe card, or leave a comment below!
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Healthier Strawberry Rhubarb Muffins
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Print Pin RateIngredients
- ½ cup flour
- ½ cup almond flour
- 1 cup oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ⅓ cup maple syrup
- 2 Tablespoons butter melted
- 2 teaspoons vanilla extract
- 1 egg
- 1 banana
- ¾ cup rhubarb chopped (about 2 stems)
- ¾ cup strawberries chopped
For the Streusel Topping
- 3 Tablespoons brown sugar
- 3 Tablespoons almond flour
- 3 Tablespoons oats
- 2 Tablespoons butter softened or melted
Instructions
- Preheat the oven to 375℉. Add the dry ingredients to a bowl and mix.
- Add the remaining ingredients to the bowl and mix. Wash the rhubarb stems and chop. Strawberries can be chopped small, quarter them and then cut in half again, use about ¾ to 1 cup.
- Add the batter to 12 paper lined muffins cups, filled almost full.
- Mix the ingredient for the streusel topping in a small bowl and sprinkle evenly over each muffins.
- Bake for 25 to 30 minutes, don't open the oven door to peek or check for at least 20 minutes. Allow to cool and serve with butter.
Notes
- Rhubarb - Use about 2 to 3 stems of rhubarb, depending on size.
- Frozen - Fresh or frozen rhubarb and strawberries can be used.
- Don't open the oven - Muffins can sink in the middle when the oven door is opened during baking or if they are not baked long enough and the middle is not done. Muffins need a consistent hot temperature to rise. Opening the door and checking on them too early or too often can cause the uncooked center to sink. Set a timer and don't open the oven for at least 20 to 25 minutes.
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