I'm soooo happy sunshine and warmth is here because that means farmers' markets will become more abundant with fresh fruit and veggies! My last farmers' market visit definitely inspired these Strawberry Rhubarb muffins.
I needed to use up the rest of the rhubarb I bought last week at the market and I had a bunch of strawberries hanging around from making a Rhubarb Strawberry Grain-free Crisp. I went with muffins since they're always a slam dunk with the McJordan family! Did you see what I did there? (The Raptors game is on as I write this post.)
These strawberry rhubarb muffins turned out fluffy and delightful. The sweetness of the strawberries beautifully balanced out the tartness of the rhubarb. I feel like most recipes go a little too generous on the amount of sugar for fear the rhubarb's tartness will be too much. I felt the fear and did it anyway! Meaning, I didn't go crazy on the and they were absolutely perfect.
You'll notice I used Spelt flour, which is not an ingredient I use very often but I had a bag of organic stone-ground spelt hanging around to use for the pizza crust recipe from my first cookbook Joyous Health. I almost forgot how nice it is to use a flour with gluten.
If you want to make these gluten-free you could easily swap in oat or buckwheat or brown rice flour instead – it should work just fine.
Also, if you want to make this egg-free (vegan), try a flax egg. You can download my egg substitution chart here.
Makes 15 large muffins.
*These muffins can be made gluten-free with oat, buckwheat or brown rice flour.
**Or 2 flax eggs. 1 flax egg = 1 tbsp ground flax + 4 tbsp water. Let sit until egg-like, about 5 minutes.
**Let coconut oil cool slightly before combining otherwise it will cook the egg in the recipe.
These muffins would be lovely with a schlop of homemade coconut yogurt or store-bought coconut kefir - my current obsession! They were the perfect after-school snack for Vienna when I picked her up today.
I hope you love this recipe!