Rhubarb is in season and my garden is full of it! I have to admit I don’t exactly love the sourness of rhubarb, but it has so many great health benefits that I had to come up with a recipe to enjoy it. And these delicious muffins really do the trick! Super moist and bursting with flavour, you would never guess they are refined-sugar free and contain very little (coconut) oil.
The combination of strawberry, coconut and rhubarb really makes these muffins scrumptious, but also great for your body! Rhubarb and strawberries both contain antioxidants that help fight off diseases and protect us from damaging effects of our environment. Rhubarb, like other leafy vegetables such as kale or spinach, contains vitamin K which plays an essential role in protecting our bones. Strawberries and rhubarb are both full of vitamin C, which is essential for a good immune system. To top it off, the coconut oil in the muffins helps your body fully absorb all these important nutrients, so you will glow from the inside out.
Thanks to the whole-wheat flour and oats, these muffins are full of fiber and will keep you satisfied. They make the perfect afternoon pick-me-up or sweet treat to enjoy with tea or after dinner. I have included some different options if you love the tangy taste of rhubarb, so that it tastes more. If you want to make it gluten-free, you could replace the whole-wheat flour with buckwheat flour and use gluten-free oats. To make it vegan, use 1 tablespoon chia seeds with 3 tablespoons water instead of the egg. I cannot wait for you to try this flavourful, health-enhancing muffin recipe!
(Feel free to ask me for any substitution you would like to try)
For the rhubarb puree:
10 pitted dates, chopped (less dates if you like the tanginess of rhubarb)
1 cup of diced rhubarb
1 tbsp coconut oil
1/4 cup water
1/2 cup oat flour (just place oats in a food processor, if you don’t have any sub for whole-wheat flour)
1/2 cup oats
1 cup 1/4 whole-wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp 1/2 cinnamon
1/2 tsp all spice (if you don’t have any sub for more cinnamon)
1/2 cup coconut milk
1/2 almond milk
1 mashed banana
2 tablespoons of honey (more if you like it sweet)
2 tablespoons of coconut oil
1 cup sliced strawberries.
Preheat oven at 180 C.
Place the rhubarb, dates, coconut oil and water in a pan. Bring to a boil and then let simmer for 3-4 minutes, until a puree forms.
While the rhubarb simmers, combine oat flour, oats, whole-wheat flour, baking powder, baking soda, cinnamon and all spice. In another bowl, mash the banana and add the egg, coconut milk, almond milk, honey and coconut oil.
Once the rhubarb puree is ready, add it to the wet ingredients bowl and stir well. It does not really matter if there are lumps.
Pour the wet mixture over the dry mixture and stir well until all the wet mixture is absorbed. Add the strawberries gently and don’t stir too much.
Pour mixture into silicon muffin tins or lightly greased muffin tins.
Bake for 15-20 minutes, or until you can stick a fork in them and it comes out clean.
Allow to cool before enjoying!