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Whole Wheat Strawberry Rhubarb Muffins

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!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram tagging @simplifylivelove! I love to see your photos!

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?

Kim

Saturday 8th of October 2016

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

Michelle Marine

Sunday 9th of October 2016

Oh my gosh! I had no idea the recipe had disappeared, Kim. I found it and added it back in. Thanks for letting me know! :-)

Trish - Mom On Timeout

Tuesday 22nd of May 2012

These just look gorgeous! Thanks so much for sharing at Mom On Timeout!

Patti

Tuesday 22nd of May 2012

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!

Michelle

Tuesday 22nd of May 2012

Thanks so much for letting me know! I'm so glad you liked them!! :-)

Robin

Tuesday 15th of May 2012

These muffins are soooooo yummy! They are definitely gettting added to my "keeper" list.

Laura @ Stealthy Mom

Sunday 13th of May 2012

Mmmmmmm.

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As an Amazon Associate Michelle Marine, SimplifyLiveLove, earns from qualifying purchases.
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