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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 (7)

(5 from 2 votes)
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Melissa Brannen2 weeks 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.

sharon2 weeks ago
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What is a good substitute for rhubarb?
Thanks

Caroline Cornish2 weeks ago
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Try cranberries or blueberries.

Christine Parker-Cale3 weeks 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 !

Teresa Cawston3 weeks 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.

Amanda3 weeks ago
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What could he swapped for the banana? What would the measurement be?

Tami Hoenig2 weeks 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

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. Nancy 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.

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