Can you name a better summer combo than strawberry rhubarb? Most are familiar with the very popular, strawberry rhubarb pie. This recipe takes that iconic flavor and puts it in a healthy muffin.
I know some people use the term “healthy” to describe something that isn’t as delicious. But you wouldn’t know this is healthy because of how indulgent they are (at least in my opinion). What makes these healthy? Well for starters, this is dairy and egg free. Whole wheat flour was used instead of all-purpose flour. In place of vegetable oil, peanut butter was substituted. I don’t think oil is the devil. But peanut butter has more protein and is often less processed. I also enjoyed the creamy texture it gave the muffins. They were slightly denser, but they almost melted in the mouth.
If you aren’t familiar with rhubarb, it is a tangy vegetable that resembles pink celery. While it is a vegetable, it is primarily used in baked goods. It pairs well with berries and lemon. Rhubarb became well-known in the Victorian era and it was common to make pies, custards, jams, jellies, etc. It lost popularity in the mid-1900s, but it is trending again! To find out more about rhubarb history – click here!
A few more notes on rhubarb. Rhubarb is a summer vegetable, at least in my region. It has a skin on the outside with little fibers. I remove this before baking, but you don’t need to. I had some trouble finding it at my local grocery stores. I ended up going to four grocery stores. I finally found it at Sprouts. Unless you are cool enough to grow your own rhubarb, you might need to do some searching. I love rhubarb but if you absolutely can’t find it, you can leave it out and add more strawberries.
These muffins are more than just aesthetically pleasing. Strawberry rhubarb muffins have the right amount of sweetness in relation to tartness. Each bite has bits of yummy summer fruits. These are: wholesome, fresh, summer-inspired, flavorful, colorful, and the list goes on.
Here is what you will need:
- Whole wheat flour (can use plain flour or oat flour).
- Dark brown sugar.
- Peanut butter.
- Ground flaxseed.
- Soy milk.
- Lemon or lemon juice.
- Baking soda.
- Vanilla extract.
- Fresh rhubarb.
- Fresh strawberries.
- Mixing bowls.
- Muffin pan.
Start out by preheating your oven to 325 degrees F. Prepare two flax eggs by mixing two tablespoons of flaxseed with 4-5 tablespoons of water. Set this aside for about five minutes. When it’s ready, it should be a gel-like texture. Also, prepare vegan buttermilk by adding lemon juice to soy milk. This is optional. However, this will add more rise to the muffins. This will only work with soy milk because of the percentage of protein. Anyway, in a large mixing bowl, add the flour, baking soda, and salt. Then, add the sugar, soy milk, and peanut butter. Stir until everything is combined and put in the chopped fruit. If you are worried about the fruit sinking to the bottom, coat the fruit in flour before putting them in the batter. Spray your muffin pan and fill them three-fourths of the way full. The muffins should bake for 15-20 minutes. The tops should be golden brown. If you are unsure if they are done; insert a toothpick into the middle of a muffin and if it comes out clean, then they are done.
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A few notes…oat flour can be substituted if you are gluten-free. If you don’t have or like wheat flour, you can use all-purpose flour. The first time I made these, the batter was so thick I could barely stir it. If this happens to you, I suggest adding a few tablespoons of water. You don’t have to make these oil-free. Melted vegan butter can replace the nut butter and will make the muffins more dessert-like. Above, I said I used dark brown sugar. I generally like to use dark brown sugar because of the rich taste and it tends to be less processed. Standard brown sugar will be fine in this recipe though. Here is the recipe card (finally)!
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Strawberry Rhubarb Muffins | Vegan + Oil-Free
Can you name a better summer combo than strawberry rhubarb? Most are familiar with the very popular, strawberry rhubarb pie. This recipe takes the iconic flavor and puts it in a healthy muffin. These are vegan and have no added oils!
- ¾ cup of brown sugar.
- ⅓ cup of peanut butter.
- 2 tbsp ground flaxseed + 4 tbsp water (flax egg).
- ½ cup soy milk + lemon juice (vegan buttermilk).
- ¼ tsp salt.
- ½ tsp baking soda.
- ½ tsp cinnamon.
- 1 tsp vanilla.
- 1 ½ cup wheat flour.
- 1 cup diced rhubarb.
- ½ cup diced strawberries.
- 3 tbsp water if the batter is not mixing well.
Before combining the ingredients, prepare the flax egg and vegan buttermilk. Combine flaxseed with water and set aside. Pour the juice from 1/2 lemon into the soy milk and also set aside for later.
Chop strawberries and rhubarb and dust with flour.
In a large mixing bowl, combine the dry ingredients (flour, salt, baking soda, and cinnamon). Make a well in the mixture and add the soy milk, flax egg, sugar, peanut butter, and vanilla. Add the water if the mixture isn't mixing well.
Stir in the chopped fruit and mix well so that the fruit doesn't sink to the bottom.
Preheat oven to 325 degrees (F). Grease a muffin pan or use muffin liners.
Fill the cups three-fourths of the way full. Don't fill them to the top.
Bake for 15-20 minutes or until the tops are golden brown and the inside is baked (use the toothpick test).
Let cool for about 20 minutes. Serve and enjoy!
Can substitute oat flour or all-purpose flour. The peanut butter can be replaced with almond butter. If you are not avoiding oil, you can use melted vegan butter. This recipe can also be made into a quick bread. Instead of using a muffin pan, use a standard loaf pan (lined or greased) and bake for 55 minutes at the same temperature.
I was inspired by this recipe. This would be great to make for 4th of July BBQs or just as a sweet snack! I hope you like it! Thanks for reading. We are currently at just over 2.3k readers! Have a good day and have fun celebrating Independence Day!