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Strawberry Rhubarb Flax Muffins

by Leah Swanson, RD
Servings: 12 muffins


  • 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


  • 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.