Healthier Strawberry Rhubarb Muffins

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Healthier Strawberry Rhubarb Muffins

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!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 176kcal

Author: Meryl Downing

Ingredients

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.

Nutrition