What is a better time of the year there than this? Early summer is amazing; all the flowers are in bloom, the vegetables are coming into the garden and the early fruits are ripening for eating! Fresh local fruits are the best and we are so lucky to be able to have access to these. My favorite fruits would be berries, such as strawberries, blueberries, raspberries, and blackberries, and I also love rhubarb! They are all nutritious, full of vitamins, minerals, fiber and the much-needed phytochemicals that make them a superhero for the body. They also have antioxidants that help to prevent cancer as well as promote heart health, and rhubarb is beneficial in treating Alzheimer’s.
Growing up, I always looked forward to my Mom making pies with the fresh fruits and one of my favorites was Strawberry Rhubarb Pie! Isn’t it funny how just reminiscing about it brings back the tasty flavors? I have made many Strawberry Rhubarb Pies in my day, but now I enjoy finding new and healthier ways to implement these fruits into recipes. So, I’m sharing with you one of my delicious muffin recipes that is gluten-free, dairy-free, and has no added sugar or fat(!)
Healthy Strawberry Rhubarb Muffins are delicious (I promise!). Like many health food-skeptics, most people assume that they will taste like cardboard, but this is where the fresh fruit comes in and changes their minds after the first bite! There is no refined sugar as Mother Nature has naturally sweetened them to perfection! By using three bananas, with their natural fruit sugar, it makes them sweet enough. And, the strawberries and bananas offset the tartness of the rhubarb. These are a match made in heaven, and with the addition of eggs, almonds, and oatmeal, this recipe provides a great source of protein. (If you would like to make it nut-free, just substitute the almond flour for a ½ cup more of oat flour.)
If you are avoiding gluten, the oatmeal and almond flour replace traditional flour. Rather than buying oat flour and almond flour, I grind rolled oats and whole almonds in my high-speed blender. (Try it for yourself! Any food processor will do the job.) If you don’t want to make your own flour, buying regular oat and almond flour will work well too. (Not using almond flour? Use the full 1.5 cups of oat flour.)
Healthy Strawberry Rhubarb Muffins
- 1/2 cup almonds (or ½ cup almond flour)
- 1 cup rolled oats (or 1 cup oat flour)
- 3 eggs
- 3 bananas
- 1 tsp vanilla
- 3/4 cup rhubarb (cut into ½ inch lengths)
- 3/4 cup strawberries (or berries of choice)
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1 pinch salt
Preheat oven to 325 °F (160 °C).
Grind rolled oats and almonds in a blender or food processor. Transfer it to a large bowl; whisk in baking powder, salt, and cinnamon.
Place bananas, eggs, and vanilla in a blender and blend until you get smoothie-like liquid.
Pour banana-egg mixture over dry ingredients in your bowl and add in the berries. Mix until all ingredients are fully combined.
Divide batter equally among 12 muffin cups.
Scatter the diced rhubarb over the muffins.
Bake on 325°F for 30 minutes, until golden.
Let cool for 5 minutes in muffin tin, run a knife around the muffins to loosen, take out of tin and let cool on a rack. These can be stored in the fridge or frozen for 2-3 months.
Note: Get creative here and feel free to put your own spin on them! You can use other fruit for the strawberry and rhubarb; try blueberries and strawberries, or cranberries and rhubarb for a wonderful tartness.