Strawberry Rhubarb Muffins

I haven’t posted a sweet treat recipe in awhile so thought these Strawberry Rhubarb Muffins would be perfect!

These muffins make a great breakfast, snack, or a guilt-free treat at the end of a long day.  You can also try crumbling them on top of a yogurt bowl , on top of warm oatmeal, or simply add some fresh strawberry jam on top of a muffin for another variation!

This recipe was adapted from here:


  • 1/2 cup buckwheat flour
  • 1/4 cup brown rice flour
  • 1/2 cup sweet sorghum flour
  • 1/4 cup raw sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup gf rolled oats
  • 1 flax egg (1 tbsp flax mixed with 3 tbsp water)
  • 1 cup almond milk
  • 2 tablespoons vegetable oil (or sub applesauce, but it will be gummier)
  • 1 cup fresh rhubarb, chopped
  • 1 cup fresh strawberries, chopped


  1. Preheat oven to 425F and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flours, sugar, baking powder, salt, and cinnamon.
  3. Stir in the oats.
  4. Gently fold in the flax egg, milk, and oil until just combined.
  5. Gently stir in rhubarb and strawberries.
  6. Pour into prepared muffin tin and and bake for approximately 15 minutes.
Following this recipe, I was able to make 16 medium sized muffins.  There are quite a lot of ingredients but it’s all just measuring and then stirring everything together.  So for making 16 muffins it really couldn’t get much easier.  Oh, and of course the cleanup is super easy too : )

Based on making 16 muffins and using original Silk PureAlmond Milk, 1 muffin is approximately:
With vegetable oil: 103 calories and 2.5g protein
With applesauce: 88.5 calories and 2.5g protein


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