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Dessert

Strawberry Rhubarb Muffins

We pair tart (rhubarb) with sweet (strawberry) and topped these muffins with a simple streusel topping for a perfect dessert treat.

Servings
24 Muffins Or 48 Mini Muffins
Prep Time
25 min
Cook Time
20 min
Duration
45 min

Ingredients

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  • 1 cup whole-wheat flour

  • 1 cup old-fashioned rolled oats, divided

  • 1 tsp baking soda

  • 1 tsp baking powder

  • ½ tsp sea salt

  • 1 tbsp plus 1 tsp ground cinnamon, divided

  • ½ tsp ground ginger

  • 1½ cups diced rhubarb

  • 1¼ cups frozen strawberries, thawed and chopped

  • 1 ⁄3 cup raw unsalted walnut pieces

  • 1 large egg

  • 1 cup plus 2 tbsp low-fat buttermilk

  • 1 ⁄3 cup Sucanat

  • ¼ cup plus 2 tsp stevia, divided

  • ½ cup ground flaxseeds

  • 1 tsp orange zest

  • 1 tsp pure vanilla extract

Preparation

1. Preheat oven to 375°F. Line two 12-count regular or two 24-count mini-muffin tins with paper liners.

2. In a large bowl, combine flours, ½ cup oats, baking soda, baking powder, salt, 1 tsp cinnamon and ginger. Add rhubarb, strawberries and walnuts and toss to coat. 

3. In a medium bowl, whisk egg, buttermilk, Sucanat, ¼ cup stevia, flaxseeds, zest and vanilla. With a rubber spatula, fold into flour mixture until no white streaks remain. Divide among muffin tins. 

4. In a small bowl, combine remaining ½ cup oats, 1 tbsp cinnamon and 2 tsp stevia. Sprinkle over top of muffins and bake for 20 to 25 minutes, until a toothpick comes out clean when inserted in center. Let cool in tin for 5 minutes, then transfer muffins to a wire rack.

Nutrition Information

  • Serving Size 1 Muffin Or 2 Mini Muffins
  • Calories 98
  • Carbohydrate Content 17 g
  • Cholesterol Content 10 mg
  • Fat Content 3 g
  • Fiber Content 3 g
  • Protein Content 3 g
  • Saturated Fat Content 0 g
  • Sodium Content 111 mg
  • Sugar Content 4 g