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Whole Wheat Strawberry Rhubarb Muffins

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One of my favorite books is Barbara Kingsolver’s Animal, Vegetable, Miracle: A Year of Food Life. This book chronicles the author’s year of eating only local food and is inspiring on so many levels. Eating locally can be very challenging – especially for fruit loving families who want to continue eating fresh fruit year round. Fresh fruit isn’t really available in Iowa in the winter – but it is available a lot sooner in the spring than I thought if I consider rhubarb! And I love rhubarb. Best of all, if you’re not shy and don’t mind asking people, it’s often free for the taking even if you don’t grow your own!

Whole Wheat Strawberry Rhubarb Muffins

These muffins are delightful – tart and sweet at the same time, and they have a nutty crunch I love. YUM! I adapted this recipe from A Taste of Home. I suggest you double it, if you want your muffins to last!

Whole Wheat Strawberry Rhubarb Muffins

Whole Wheat Strawberry Rhubarb Muffins

Ingredients

  • 2-3/4 cups whole wheat flour (I use freshly ground hard white wheat)
  • 1-1/3 cups packed brown sugar (I use one heavy cup raw sugar)
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • 1/2 cup coconut oil
  • 2 teaspoons vanilla extract
  • 1 cup chopped fresh strawberries
  • 3/4 cup diced rhubarb
  • Topping:
  • 1/2 cup chopped pecans
  • 1/3 cup packed brown sugar (I use raw sugar)
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cold butter

Instructions

  1. Preheat oven to 400 degrees. Prepare muffin pans.
  2. In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full.
  3. In a small bowl, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
  4. Bake at 400, for 18-20 minutes, or until an inserted knife comes out clean.
  5. Enjoy!

If you like rhubarb, you might also like these recipes:

Whole Wheat Rhubarb Scones

Strawberry Rhubarb Crisp

Do you like rhubarb? What’s your favorite way to cook it?

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About Michelle

Michelle Marine is green living enthusiast and rural Iowa mom of four. An avid traveler, Michelle has lived on three different continents and has driven all four kids across the entire USA (by herself!). She loves sharing farm-to-table recipes, their family travel adventures, and gardening and homesteading tips on her popular lifestyle blog, SimplifyLiveLove.com.

Comments

  1. Patti says

    May 22, 2012 at 9:22 am

    I made these last night and they are sooo good! I used strawberries and rhubarb that I had frozen from last year and I’m not a fan of pecans so I skipped the topping, but they were still delicious! It’s not very often you find a recipe that uses all whole-wheat flour and coconut oil (which I use in almost everything). Thank you for the great recipe, I will definitely be making these again!

  2. Kim says

    October 8, 2016 at 5:21 pm

    Ok i love this recipe and have made it a handful of times before but now whenever I come to this page it shoes the title but no recipe?!?! I’ve tried looking on my pc and mobile. Is it just me?!
    Anywhere else I can find it? Can someone send it to me?
    Thanks

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