Raspberry Rhubarb Flax Muffins
These raspberry rhubarb flax muffins are soft, fruity, and packed with fiber. They're the perfect make-ahead breakfast or snack, with the sweet-tart balance you crave
Ingredients
- 1 cup chopped rhubarb fresh or frozen
- 1 cup raspberries fresh or frozen
- 2 tbsp ground flaxseed
- 1¾ cups flour all-purpose or whole wheat
- ½ cup brown sugar or coconut sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- 2 eggs or flax eggs
- ½ cup oil avocado, canola, or coconut
- ¾ cup milk dairy or plant-based
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with liners.
- If using frozen rhubarb, thaw slightly and pat dry.
- In a large bowl, whisk flour, flaxseed, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk eggs, oil, milk, sugar, and vanilla.
- Pour wet into dry and mix until just combined.
- Gently fold in rhubarb and raspberries.
- Spoon batter into muffin cups, about ¾ full.
- Bake 18–22 minutes or until a toothpick comes out clean.
- Cool 5–10 minutes in pan, then transfer to a rack. Enjoy!
Notes
- Sub maple syrup for sugar and reduce milk slightly
- To make vegan, use flax eggs and plant milk
- Add lemon zest for extra brightness
- Sprinkle raw sugar on top for a crunchy finish