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.
Healthy Strawberry Rhubarb Bran Muffins
1 cup whole wheat flour
½ cup all purpose flour
1 cup rolled oats
½ cup loosely packed brown sugar
2 tbsp. wheat bran
2 tsp. baking soda
¼ tsp. salt
1 cup plain greek yogurt
2 ripe mashed bananas
1 large egg
1 large stalk rhubarb, finely chopped (should be about ¾ cup – 1 cup once chopped)
1 cup whole strawberries, chopped coarsely
Turbinado sugar for topping, optional
Preheat oven to 350 degrees.
Combine flours, oats, brown sugar, wheat bran, baking soda and salt in a large bowl and whisk well to combine.
In a small bowl, combine mashed banana, egg and yogurt. Pour into dry ingredients and combine until just moistened.
Fold in the rhubarb and strawberries with a spatula, incorporating well.
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.
Sprinkle each muffin with ¼ tsp. turbinado sugar.
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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