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  • Prep-time: / Ready In:
  • Makes 12 muffins

These moist, tender vegan muffins taste like a strawberry smoothie, with rhubarb providing a hint of tartness that dials up the mouthwatering factor. Rather than oil or eggs, this healthy recipe uses flaxseed and a ripe banana to bind all the ingredients together while adding moisture and natural sweetness. 

Tip: We do not recommend using paper baking cups for these, as they will stick to the muffins.

strawberry rhubarb muffins in a muffin tin and an on gray plate with a pink napkin

Ingredients

  • 1 cup white whole wheat flour
  • 1 cup rolled oats
  • 1½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 2 tablespoons flaxseed meal
  • ¾ cup unsweetened, unflavored plant-based milk
  • 1 medium ripe banana
  • ½ cup chopped dates
  • 2 teaspoon pure vanilla extract
  • 1 cup chopped fresh strawberries
  • ½ cup chopped fresh or frozen rhubarb
  • 2 tablespoons sliced almonds, chopped

Instructions

  1. Preheat oven to 375°F. Line twelve 2½-inch muffin cups with foil liners or use a silicone muffin pan. (See tip, recipe intro.)
  2. In a large bowl stir together the first five ingredients (through salt). In a small bowl combine flaxseed meal and ¼ cup water; let stand 5 minutes.
  3. In a blender combine flaxseed mixture and the next four ingredients (through vanilla). Cover and blend about 2 minutes or until very smooth. Add to flour mixture; stir just until moistened. Stir in strawberries and rhubarb.
  4. Spoon batter into prepared muffin cups. Sprinkle with almonds. Bake 20 to 25 minutes or until a toothpick inserted in centers comes out clean. Cool in pan on a wire rack 10 minutes. Transfer muffins to wire rack; cool completely.
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Comments (17)

(4.4 from 5 votes)
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Erin3 weeks ago
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The texture is more like baked oatmeal. Flavour is good, but the texture wasn’t great.

Amanda3 months ago
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Just made these and they are fantastic.

Heather Paar4 months ago
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I’m looking forward to making these. It would be awesome if your recipes included weight measurements for baking. For example instead of 1 medium banana it could say 300g banana, same for flour measurements. It’s so much more accurate that way. Thanks for considering!

Lisa4 months ago
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Can almond flour be used in place of whole wheat flour?

Segue Fischlin3 months ago
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oops I meant to say ‘barley or spelt MAY NOT trigger’ (see below)

Segue Fischlin3 months ago
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Almond flour won’t stick together but teff or amaranth might and both are quite moist and GF as far as I know. The oats (and maybe a little bit of almond flour) should help keep the muffin from getting too heavy. Also, for some people with mild allergies, barley or spelt don’t trigger wheat gluten allergies even though they have gluten, and buckwheat doesn’t have gluten (but apparently can contain small amounts from cross-contamination) and holds together as if it does (think classic French crepes)

MS Allen4 months ago
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It looks wonderful, can’t wait to make them

Melissa Brannen5 months ago
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I add this to my recipe box and it says it is there, but it isn’t. I’ve searched by keyword and it does not come up. I’ve also looked at every entry and still nothing. I’d like to add this to my grocery list.

sharon5 months ago
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What is a good substitute for rhubarb?
Thanks

Segue3 months ago
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Pineapple? Granny Smiths? Lemon zest? Something moist and tangy

Caroline Cornish5 months ago
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Try cranberries or blueberries.

Christine Parker-Cale5 months ago
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Do you have a gluten-free alternator please. We need more vegan gluten-free recipes. It’s tough out here !

Tanya4 months ago
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I find Bobs makes it too gummy for me- I’ve used oat flour successfully, I find it has the closest texture to wheat.

Teresa Cawston5 months ago
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I would substitute Bob Mill’s 1-to1 gluten free flour for the whole wheat flour and use GF baking powder.

Amanda6 months ago
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What could he swapped for the banana? What would the measurement be?

Kathleen4 months ago
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Also avocado

Tami Hoenig5 months ago
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You can probably swap 1/2 cup of applesauce for the banana.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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