Strawberry Rhubarb Muffins

Strawberry Rhubarb Muffins


"A multigrain muffin with fresh strawberries and rhubarb."


servings 149 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Place rhubarb and water in a saucepan, and bring to a boil. Cook until tender, about 15 minutes. Strain the rhubarb, and reserve the juice. Measure the juices, and if necessary, add a bit of water to make 3/4 cup liquid.
  2. Whisk together rhubarb juice, honey, oil, and egg.
  3. In a large bowl, mix flours, baking powder, baking soda, and allspice. Pour juice mixture into flour mixture, and stir briefly to combine. Do not overmix. Fold in rhubarb and strawberries. Spoon batter into 12 oiled or paper lined muffin cups.
  4. Bake at 375 degrees F (190 degrees C) for 22 to 25 minutes.
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  1. 6 Ratings


This recipe makes a very good, low sugar, not-too sweet muffin. I did not have the amaranth or brown rice flour, so substituted 1 cup of Bob's Red Mill Buttermilk Pancake & Waffle Mix. Also ...

Needs more strawberries and some sugar. used Bisquick instead of the amaranth and brown rice flours.

I was not impressed with these muffins, at all...i can't say they were bad because the taste was decent. but they did not rise at all and were like little, dry, unsweetened lumps in the pans.

Healthy. Moist. I added more strawberries and rhubarb. Also used coconut flour instead of amaranth. I did not use vegetable oil as that is not healthy, I used coconut oil instead. Next time I wi...

These muffins seem a little too bland for my liking. Next time I think I would add more fruit.

These muffins are very good, but they turned out a little dry. I didn't have the flours this recipe called for, so I substituted some whole grain pancake flour I had in the house. I also added...