What’s your favorite summer flavor combo? Ours is Strawberry Rhubarb. It’s the perfect balance between sweet and tart. We love playing with this combo and enjoying it in every application we can think of. Surprisingly, we have never had it in muffins! What were we thinking? Why have we not tried this sooner? Well, now we have, and we are never looking back. These Strawberry Rhubarb Muffins are the perfect Muffin Monday treat, and they’ll last you through the whole week – that is, if you don’t eat the whole pan fresh from the oven!
Ingredients:
2 cup strawberries, chopped
1 cup rhubarb, chopped
2 1/2 cup rolled oats
1 cup egg whites
1 cup almond flour
1 cup unsweetened almond milk
1/3 cup honey
4 Tbs chia seeds
3 tsp stevia
Directions:
- Preheat oven to 350F
- Combine all ingredients and stir until evenly mixed
- Pour into greased or lined muffin tins – should make 16
- Bake for 20-22 minutes, or until they are no longer jiggly in the center
Nutrition Facts:
Total Servings: 16
Calories: 147
Protein: 6g
Carbs: 19.9g
Fat: 5.5g
If you’re feeling fancy…
Add some protein powder for an extra, muscle-building boost
or
Toss in some coconut flakes or chopped nuts for added crunch and healthy fats
These Strawberry Rhubarb Muffins are great for grab-n-go breakfast, freezer-friendly, and loaded with fresh fruit in every bite.
- 2 cup strawberries chopped
- 1 cup rhubarb chopped
- 2 1/2 cup rolled oats
- 1 cup egg whites
- 1 cup almond flour
- 1 cup unsweetened almond milk
- 1/3 cup honey
- 4 Tbs chia seeds
- 3 tsp stevia
-
Preheat oven to 350F
-
Combine all ingredients and stir until evenly mixed
-
Pour into greased or lined muffin tins - should make 16
-
Bake for 20-22 minutes
Add some protein powder for an extra, muscle-building boost or Toss in some coconut flakes or chopped nuts for added crunch and healthy fats
