Strawberry Rhubarb Flax Muffins
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?
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.