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Strawberry Rhubarb Muffins

—  found in  Food  —

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.

Holding plate of 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.) 

Strawberries in a collander and chopped rhubarb.

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 {{reflink type=blog id=27341 title=sugar in this recipe }} and they were absolutely perfect.

Half of Strawberry Rhubarb Muffin.

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.

Strawberry Rhubarb Muffins

Also, if you want to make this egg-free (vegan), try a flax egg. You can download my egg substitution chart here.

Stacked Strawberry Rhubarb Muffin.

Salad & Snacks
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Ingredients
  • 2 cups spelt flour*
  • 1/4 cup coconut sugar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 2 medium eggs, whisked
  • 1/4 cup maple syrup
  • 1/2 cup non-dairy milk
  • 1/4 cup melted coconut oil
  • 1 1/2 cups chopped fresh strawberries
  • 3/4 cup chopped rhubarb
Instructions
  1. Preheat oven to 350F (180C). Grease a muffin tin or line with parchment paper.
  2. In a large mixing bowl, combine flour, sugar, baking soda and powder and cinnamon.
  3. In a separate bowl, combine eggs, maple syrup, non-dairy milk and melted coconut oil.** Add the strawberries and rhubarb to this mixture and combine.
  4. Make a well in the centre of the dry ingredients and add wet ingredients. Stir until combined.
  5. Spoon batter into muffin cups till 3/4 cup full. Bake for 15-18 minutes.
  6. Enjoy immediately or refrigerate for up to 5 days or store in the freezer for up to 3 months.

Notes

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. 

Top of a Strawberry Rhubarb Muffin.

I hope you love this recipe!

Joy xo

16 Comments
Gracie   •   June 8, 2019

Hey Joy! I was wondering if I swap in any of the gluten free flours to replace the spelt would I still do two cups? Thanks !;)

Reply
Joy McCarthy   •   June 9, 2019

MC   •   June 10, 2019

Hello, I’m wondering if you have any suggestions to make this recipe free of any added sugars (maple syrup, coconut sugar). Would apple sauce work? Or date puree? If so, what quantity would you suggest? Or can I omit the maple syrup and coconut sugar altogether? I’m having a hard time processing sugar. Thanks so much!!!

Reply
Joy McCarthy   •   June 11, 2019

Kat   •   June 10, 2019

That looks so delicious! I was just looking at rhubarb at the grocery store the other day, thinking I should make something with it. The combination with the strawberries is perfect! Thank you for wonderful recipes Joy, I am really enjoying your new podcast too :)

Reply
Joy McCarthy   •   June 11, 2019

Anne   •   June 10, 2019

These are so good- thank you ! I think I need more liquid though, should I add more coconut oil? They were a bit too gooey to pour into the pan.

Reply
Joy McCarthy   •   June 11, 2019

Anne   •   June 12, 2019

I just made these using brown rice flour...worked perfectly. They are delicious!

Reply
Joy McCarthy   •   June 17, 2019

Sherry   •   June 13, 2019

Hi Joy. Thanks so much for this beautiful recipe. Could I omit the coconut sugar and use all maple syrup instead?

Reply
Joy McCarthy   •   June 17, 2019

Monika   •   June 14, 2019

I made them with a combination of buckwheat and chestnut flour! Very nice! Thanks for sharing the recipe and happy summer!

Reply
Joy McCarthy   •   June 17, 2019

Christine   •   July 17, 2019

These look amazing and I can't wait to try them! I am wondering if I can substitute the spelt flour for another type of flour. Would whole wheat flour work? Thanks in advance!

Reply
Joy McCarthy   •   July 18, 2019

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