Strawberry Rhubarb Muffins
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These strawberry rhubarb muffins are bursting with the fruit flavors of spring. They make a healthy snack or breakfast on the go. Gluten free, dairy free, refined sugar free.
Muffins are one of my favorite go-to snacks. I try to make two batches of muffins every week so my kids can have a healthier alternative to packaged snacks when they come home from school. And when I get hit with mid-morning hunger, I like to grab a muffin and some fruit to get me through until lunchtime.
Strawberry and rhubarb make one of the classic flavor combinations of spring. I love the combination of tart and sweet flavors.
To give these strawberry rhubarb muffins an extra special touch, I make a simple crumble topping using coconut sugar. It has a sweet, earthy flavor that goes so well with the strawberries and rhubarb. Coconut sugar is less expensive than honey and pure maple syrup. It makes the perfect sweetener for these muffins!
If you have extra rhubarb, try this cherry rhubarb cobbler for a delicious spring dessert.
Recommended Equipment
Ingredients
For muffins
- 2 cups gluten-free flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 eggs
- 3/4 cup coconut sugar
- 1/2 cup melted coconut oil cooled a bit
- 1/2 cup coconut milk
- 1 tsp vanilla extract
- 1 cup finely chopped strawberries
- 3/4 cup finely chopped rhubarb 1 large stalk
For crumb topping
- 1/4 cup coconut sugar
- 1 tbs gluten-free flour
- Dash of cinnamon
- 2 tsp soft coconut oil
Instructions
- Preheat the oven to 350 degrees and grease a muffin pan.
- Whisk together the flour, baking soda, and salt in a small bowl. Set aside.
- In a large mixing bowl, stir together the eggs, coconut sugar, coconut oil, coconut milk, and vanilla extract. Add the dry ingredients to this mixture and stir to combine. Then stir in the strawberries and rhubarb.
- To make the crumb topping, place the coconut sugar, flour, cinnamon, and coconut oil in a food processor. Process the ingredients until crumbly.
- Transfer the muffin batter to the muffin pan, and top each muffin with some crumb topping.
- Bake the muffins for 20 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack.
Approximate Nutrition Info
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Strawberry Rhubarb Muffins Price Breakdown
This recipe costs a total of $6.06 to make, or $.51 per muffin. Try these strawberry rhubarb muffins for a delicious taste of spring!
Made ’em without the topping and I always add less sugar than a recipe says. Didn’t have coconut sugar so I used organic brown sugar. Used rhubarb and strawberries that were locally grown without chemicals through regenerative farming, and the rest all organic ingredients. These muffins make a yummy, healthy breakfast or snack, thank you for the recipe!
I love the Strawberry Rhubarb combo!! Don’t know why I haven’t made it yet. I also LOVE that you included the cost breakdown. 🙂
That’s a tempting muffin! I love the sweet and tangy combo of strawberry and rhubarb – the crump topping makes it irresistible. I need to make a batch of these soon!
The only thing better than strawberry-rhubarb combo is crumb topping – love that these muffins have both!
I so adore Strawberry and rhubarb, and I so adore muffins too – but I’ve never had or made a Strawberry and rhubarb muffin before! These look so good – perfect with a cup of coffee. Being lactose intolerant, I am loving the coconut milk in these!
I’m all about that strawberry-rhubarb combo right now! these muffins look delicious!