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Healthy Strawberry Rhubarb Bran Muffins


One night recently I had a strange craving for strawberry rhubarb pie and made my husband go get some for me  - and ever since I’ve been on kind of a rhubarb kick. These muffins are the result of having a stalk in my fridge that I didn’t know what to do with. They are wholesomely sweetened with bananas, and organic sugars and are a great breakfast muffin because they are loaded with whole grains and fiber. These are NOT a dessert muffin – so if you like something much sweeter, I would recommend doubling the amount of sugar.








The Recipe

Healthy Strawberry Rhubarb Bran Muffins



  1. Preheat oven to 350 degrees.
  2. Combine flours, oats, brown sugar, wheat bran, baking soda and salt in a large bowl and whisk well to combine.
  3. In a small bowl, combine mashed banana, egg and yogurt. Pour into dry ingredients and combine until just moistened.
  4. Fold in the rhubarb and strawberries with a spatula, incorporating well.
  5. Spray a cupcake pan with non-stick spray and spoon batter into cups. I got 12 big muffins, but you could probably stretch it to at least 16 if you wanted smaller muffins.
  6. Sprinkle each muffin with ¼ tsp. turbinado sugar.
  7. Bake for 25 minutes, until muffins are golden brown and spring back when poked. Remove from pan immediately, using a knife to cut around the edges if necessary. They may be a bit cakey once they are first removed, but they will set up once cooled to a very moist and delicious muffin!



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