Healthy rhubarb strawberry muffins
Rhubarb is one of those vegetables I never really tried until I saw a recipe that appealed to me, in this case the strawberry rhubarb crumble from In love with health. This combination of fresh and sweet really surprised me and inspired me to make a recipe myself, it wasn’t long before these muffins were born. These muffins are a great summer treat with great nutritional values that you can enjoy as a snack but also eat for breakfast. They’re not only delicious but also very good for you and fill you stomach right up!
What you need
This recipe make 10 muffins.
- 150 grams spelt flour
- 50 grams oats
- 50 grams oatmeal
- 1 tablespoon baking powder
- 100 ml milk
- 2 eggs
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil
- 100 grams strawberries
- 100 grams rhubarb
- Muffin cups
- Muffin baking tin (optional)
- Max. 1 week in a closed tin in the fridge.
Preheat the oven at 170°C. Mix the dry ingredients together in a big bowl and add the milk. Add the eggs one by one, stir well in between and after that add the honey and the vanilla extract. Melt the 2 spoons of coconut oil and add to the batter.
Rinse the strawberries and the rhubarb and cut into small pieces. Gently scoop the pieces into the batter. Be careful you don’t squash the strawberries.
Tip: with these muffins you can easily vary with the kind of fruit you use. Raspberry is also a great combination with rhubarb, but you can also use blueberries and leave out the rhubarb.
Divide the batter over the 10 muffin cups. The easiest way to do this is to use 2 tablespoons, this way you also have the right amount of batter for one cup. Bake the muffins for 20 minutes in the center of the oven. With a skewer you can easily check if they’re done.
Let the muffins cool before eating, especially the pieces of strawberry can be very hot!