This recipe was created by Leah Swanson, RD and shared with her permission.

These strawberry rhubarb flax muffins put a healthy twist on traditional higher-sugar versions. Sweetened only with a small amount of maple syrup, the fresh, seasonal fruit shines through for natural flavor and sweetness.

Using a flax egg and plant based milk makes the recipe vegan and dairy allergy friendly.

What’s your favorite summertime baking recipe?

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Strawberry Rhubarb Flax Muffins

by Leah Swanson, RD

Servings 12 muffins

Ingredients

• 2 cups whole wheat pastry flour
• 1/4 cup Manitoba Milling Smooth Whole Milled Flaxseed
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup avocado oil
• 1/3 cup pure maple syrup
• 2 flax eggs 2 Tbsp milled flaxseed + 3 Tbsp water
• 2 tsp vanilla extract
• 1/2 cup unsweetened plant based milk
• 1 cup strawberries chopped
• 1/2 cup rhubarb chopped

Instructions

• Preheat oven to 375°F. Lightly oil a muffin tin or line with muffin liners.
• In a large bowl, combine flour, Smooth Whole Milled Flaxseed, baking powder, baking soda, and salt. Whisk to combine.
• In a separate bowl, combine oil, maple syrup, eggs, vanilla, and milk. Whisk to combine.
• Pour liquid mixture into flour mixture. Stir with rubber spatula until just combined. Be careful not to over mix.
• Fold in strawberries and rhubarb.
• Scoop the batter into muffin tin, filling each muffin about 3/4 full. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
• Remove from oven. Let cool about 5-10 minutes in the tin, then remove muffins to finish cooling. Store in an airtight container.

Leah is a Registered Dietitian based out of Seattle, Washington. She is passionate about nutrition communications, gut-health, and the low FODMAP diet. In her free time she loves to create new recipes, travel, try new restaurants, and practice yoga. Connect with her on Instagram and Twitter.