Strawberry Rhubarb Muffins 

These Strawberry Rhubarb Muffins are the perfect balance of sweet and tart, made even better with whole-grain flour for extra fiber and nutrition. Ideal for breakfast or a snack, they offer a burst of seasonal flavor wrapped in a wholesome batter. Soft, moist, and far from overly sweet, they’re a comforting treat that’s both nourishing and uplifting. Perfect for summer mornings or an easy grab-and-go option. 

Ingredients

• Whole-grain flour (e.g., whole-wheat)
  
  

• Strawberries, diced
  
  

• Rhubarb, chopped
  
  

• Sweetener (such as sugar or maple syrup)
  
  

• Leavening agent (baking powder or soda)
  
  

• Liquid (e.g., milk or applesauce)
  
  

• Eggs (or egg substitute)
  
  

• Fat (e.g., melted butter, oil, or applesauce)
  
  

• Flavoring (e.g., vanilla, pinch of salt)
  
  

Directions

1. Preheat the oven and line a 12-cup muffin tin with liners.
   
   

2. In one bowl, combine the wet ingredients (e.g., eggs, liquid, fat, sweetener). In another, mix the dry ingredients (flour, leavening agent, salt).
   
   

3. Stir the dry into the wet until just combined, then gently fold in the strawberries and rhubarb.
   
   

4. Divide the batter evenly into the muffin cups and bake until a toothpick comes out clean. Cool slightly before serving.
   
   

Nutrients (estimated per muffin; recipe makes 12)

Based on similar homemade and healthier versions:

• Calories: 200 kcal
  
  

• Total Fat: 9 g
  
  

• Saturated Fat: ~1.5 g
  
  

• Trans Fat: 0 g
  
  

• Unsaturated Fat: ~7.5 g
  
  

• Cholesterol: ~25 mg
  
  

• Sodium: ~200 mg
  
  

• Carbohydrates: 23 g
  
  

• Fiber: 2 g
  
  

• Sugar: 10 g (natural fruit sugars included)
  
  

• Protein: 4 g