By Taylor Kiser, FoodFaithFitness.com
These healthy, gluten free strawberry rhubarb oatmeal muffins are naturally sweetened with dates and have no added sugar, butter or oil! They’re low fat, only 125 calories and perfect for spring!
According to Mr. FFF these VERY muffins, that your eyeballs are peeping, saved a LIFE.
He came home all excited to tell me the story of how one of his classmates was feeling VRY VRY not good at work, and it juuuust so happened to be the day he brought these babies in.
BAD feeling classmate friend scarfed down a muffin and – POOF – was feeling like a MILLION BUCKS.
I’m not REALLY sure how that = life saving. But, his words. Not mine.
Liiike, why is blueberry rhubarb or raspberry rhubarb not a thing? Or, wait, have we even ever TRIED those combos? Could we swap out the strawberries in a vegan gluten free strawberry rhubarb crisp and get yummy results?
I feel like both can agree that it’s just one of those times where we should revert to “don’t fix what ain’t broken.”
ARE STRAWBERRY RHUBARB MUFFINS HEALTHY?
On a busy morning on the way out the door, the last thing I want to do is worry about making a healthy breakfast. I know that I want food that will nourish my body, keep me full, and give me energy to tackle my day, but sometimes I just don’t have the time! Does this sound familiar to you? Welllllll, this is where MUFFINS swoop in and save the day. Almond Flour Paleo Banana Nut Muffins, Gluten Free Pumpkin Oatmeal Muffins with Cranberries, or Healthy Whole Wheat Blueberry Muffins– I love them all. Muffins make a great grab and go breakfast or an easy snack in the afternoons, but are they healthy? THESE healthy rhubarb muffins I’m going to show you today are delicious, tender, and sweetened naturally, making them a healthy choice for sure!
STRAWBERRY RHUBARB MUFFINS INGREDIENTS
The rhubarb muffin recipe I’m showing you today is full of delicious ingredients that come together to make the most tender, sweet, DELISH muffins ever. Let’s go ahead and round up the ingredients we’ll need to get our bake on!
- Dates, roughly chopped
- Unsweetened vanilla almond milk
- Fat-free vanilla greek yogurt
- Egg White
- Vanilla Extract
- Oat flour
- Baking Powder
- Ground Ginger
- Baking Soda
One of my FAVE things to do is take a classic recipe and switch out some of the most common ingredients for other ingredients that are more nourishing and nutrient dense! This strawberry rhubarb muffin recipe absolutely delivers on the sweetness that you crave in a muffin, but in a better-for-you kind of way! Here are the swaps I made:
- Sugar: Instead of regular, refined white sugar, I decided to chop up some dates and use them to sweeten these muffins naturally.
- Butter: I opted out of using butter and used greek yogurt to give that richness and healthy fat to the muffins instead!
- Flour: Instead of all purpose white flour, I used oat flour in this recipe. It gives a unique and delicious flavor you will love!
Can you use frozen berries or Rhubarb?
Something that’s great about muffin batter is that you can get creative! I like to toss in some nuts or different kinds of fruit when I’m making muffins, even if it’s not exactly what a recipe is calling for. Frozen fruit can also be handy when it comes to baking muffins. I have not tried using frozen berries or rhubarb to make these muffins so I can’t confirm if they would work or not, however I don’t see why they wouldn’t! Feel free to give it a go if that’s what you have and let me know how it worked for you!
How long can you freeze muffins?
If you can’t tell yet, I’m SUCH a muffin fan! Another reason why muffins are just AMAZING is because they’re a great snack or breakfast to make ahead of time. If you decide to double your batch of muffins, you can freeze them in airtight containers or zipper locked freezer bags to lock in the freshness! These muffins will keep in the freezer for up to 2 months!
- 3/4 Cup Dates, roughly chopped (tightly packed, 125g)
- 1/2 Cup Unsweetened vanilla almond milk
- 6 Tbsp Fat-free vanilla Greek yogurt
- 1 Large egg white
- 1 tsp Vanilla extract
- 1 Cup Oat flour (click here to see how to make your own!) (103g)
- 1 tsp Baking powder
- 3/4 tsp Cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/2 Cup Strawberries, diced (90g)
- 1/4 Cup Rhubarb, sliced (30g)
Preheat your oven to 400 degrees and spray a muffin pan with cooking spray.
In a large food processor, blend the dates, milk, yogurt, egg white and vanilla until smooth, stopping to scrape down the sides as necessary.
Add in the flour, baking powder, cinnamon, ginger, baking soda and salt and blend until well combined and all the flour is mixed in well, stopping to scrape down the sides as necessary.
Pour the batter into a large bowl and gently fold in the strawberries and rhubarb.
Divide by 7 muffin cavities, filling almost all of the way to the top (I like to use an ice-cream scoop, as it gives the muffins a nice domed top.)
Bake until the sides are golden brown and a tooth pick inserted in the center comes out clean, about 20-22 minutes. (Remember to fill the empty muffin cavities with water before baking!)
Run a sharp knife around each muffin and then let stand in the pan for 10 minutes. Then, transfer to a cooling rack to cool completely.