clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Rhubarb Muffins

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 9 muffins 1x
  • Category: snack
  • Method: baking
  • Cuisine: american


Strawberry Rhubarb Muffins! Fluffy oat flour muffins spiced with ginger and filled with juicy chunks of strawberry and rhubarb. A summery sweet baked treat!


  • 1/2 cup (120g) unsweetened applesauce
  • 2/3 cup (110g) coconut sugar
  • 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
  • 1 tbsp fresh grated ginger (or 1 tsp ground ginger)
  • 1/2 cup (120g) full fat coconut milk*
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 1/2 cups (275g) gluten-free oat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (60g) chopped rhubarb
  • 1/2 cup (60g) chopped strawberries


  1. Preheat the oven to 350F.
  2. Prepare the flax eggs and set aside for 5-10 minutes to gel.
  3. In a mixing bowl, whisk together the applesauce, coconut sugar, flax eggs, lemon juice, vanilla, and milk.
  4. Add the oat flour, baking powder, baking soda, and salt.
  5. Stir to combine.
  6. Fold in the chopped rhubarb and strawberries, reserving some for on top.
  7. Spoon the batter into a muffin pan lined with paper liners or coated with coconut oil. Fill each muffin about 3/4 of the way.
  8. Top each with a few extra chunks of rhubarb and a strawberry slice.
  9. Bake for 35-40 minutes at 350F or until the center feels firm to the touch and bounces back when lightly pressed.
  10. Remove form the oven and cool for 10 minutes before removing from the pan.
  11. Enjoy! Keep leftovers in an airtight container in the fridge for up to a week.


*You can use other kinds of milk, but the muffins won’t be as moist/rich since this recipe is otherwise very low in fat.


  • Serving Size: 1 muffin
  • Calories: 202
  • Sugar: 12g
  • Fat: 5g
  • Saturated Fat: 2g
  • Carbohydrates: 33g
  • Fiber: 3g
  • Protein: 5g

Keywords: summer, baking, vegan, gluten-free, snack, rhubarb