One of my favorite things about spring is seeing that first stalk of rhubarb at the farmer’s market and knowing it’s time to make these muffins. They taste like springtime! I love how the colors of the strawberries and the rhubarb together reflect the blooming apple and cherry trees in my neighborhood. And the early strawberries get me excited for the warm months ahead!
These muffins are an excellent source of fiber and protein. From the oats, pecans, rhubarb and strawberries, you won’t lack for gut-healthy soluble fiber. And the addition of the yogurt, nuts, and eggs really amp up the protein factor of these energy-packed treats perfect for breakfast, a snack on-the-go, or as a healthy alternative to strawberry desserts.
You may find you will want to add a little more yogurt to make them more moist, but be careful with that as it is easy to go overboard. The result will be mushy middles. Nobody likes a mushy middle! The fruit will continue to moisten the cake of the muffin in storage, and if freezing them, when you thaw them back out, I found the moisture content has been perfect with the below measurements.
I also like to experiment with the kinds of flour I use. For this recipe (and most of my others) I use a 50/50 blend of organic medium grain milled whole wheat and rye flours. I also like rice flour as a third option.
Finally these muffins can easily be made Vegan by substituting egg replacement, and coconut or soy yogurt. Get creative and have fun. After all that’s the wonderful thing about baking- it is an edible exploration!
These delicious muffins are perfect a bright and hearty breakfast!
- 2 ¼ C flour ( I use ½ rye/ ½ wheat)
- ½ C rolled oats
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp sea salt
- ⅓ C melted coconut oil
- ½ C maple syrup (or honey)
- ⅔ C plain Greek yogurt (or non-dairy yogurt of choice)
- ¼ C almond milk (or water)
- 2 eggs (room temp preferred)
- 2 tsp vanilla extract
- 1 C chopped strawberries
- ¾ C diced rhubarb
- ½ C pecans (or walnuts), divided and chopped
- 1 tsp turbinado sugar
- Pinch of flake salt
- 1 tsp olive oil (or coconut)
- Preheat the oven to 400 degrees. Line two muffin pans with baking cups, or lightly oil.
- In a medium bowl, combine the first 6 ingredients (all the dry ingredients). Whisk well.
- In a large bowl, whisk together the coconut oil and maple syrup. Keep warm on the stovetop to prevent clumping.
- Add the other wet ingredients in the provided order. Whisk well between each ingredient.
- Add the dry ingredients to wet, switching to a big spoon, stir until just combined. The batter may look a little dry.
- Add the strawberries, rhubarb and ¼ of chopped pecans. Mix until just combined.
- Make topping: combine remaining pecans, sugar, salt and oil into the bowl used for dry ingredients. Stir or shake bowl until combined.
- Using a large spoon, scoop batter into muffin tins, and top each with a pinch on topping.
- Bake at 400 degrees for 22-25 minutes. Check with a toothpick, and remove when the toothpick comes out clean.
- Allow muffins to cool in the pans for 15 minutes, then remove to a wire rack to cool completely.
• Use organic and non-GMO ingredients whenever possible. Especially important with the flour, eggs, dairy and fruit!
• I prefer to use Maldon salt for all finishing salt purposes.
• The batter will look a little dry and lumpy before cooking, but will regain moisture as the fruit cooks. Feel free to use another fruit combo to your taste.
• If you are watching your sugar intake, you can use stevia. Simply add another ⅓ C milk or yogurt to moisten the mix. Enjoy!
Amount Per Serving: Calories: 188Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 175mgCarbohydrates: 24gFiber: 1gSugar: 8gProtein: 4g