My favorite fruit combination is raspberries and rhubarb and these muffins combine that with another favorite of mine – olive oil cake. The muffins are very lightly sweetened, packed with whole grains, a touch of lemon, and bursts of tart juicy raspberries and rhubarb.
Ingredient Highlight:
Rhubarb! this very sour-tart vegetable (yes, it’s a vegetable!) is rich in calcium and vitamins A, C, and K. It’s what I look forward to most about early spring because I love the tartness it brings to baked goods and makes a delicious sauce spooned over ice cream!
Servings 12 muffins
Prep Time 15 minutes 
Cook Time 30 minutes Ingredients
- 3/4 cup (155g) olive oil
- 3/4 cup (183g) whole milk
- 1/2 cup (83g) coconut sugar*
- 3 large eggs
- Zest and juice from 1 lemon
- 1 1/2 cups (225g) whole wheat flour
- 1/4 cup (38g) all purpose flour
- 1 tsp kosher salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup thinly sliced rhubarb
- 1 cup fresh or frozen raspberries
- *If you prefer a sweeter muffin, increase to ¾ or 1 cup of sugar.
Instructions
- Preheat the oven to 350F. Line a standard muffin tin with parchment muffin cups.
- In a large bowl, add the oil, milk, sugar, eggs, lemon zest and juice. Whisk until thoroughly combined.
- Add the flours, salt, baking powder, and baking soda and use a rubber spatula to mix and fold the batter until no dry flour remains (try not to overmix). Fold in the rhubarb and raspberries until evenly distributed.
- Divide the batter between the muffin cups, filling each to the very brim. Bake for 30 minutes or until golden brown on top and cooked through in the center.
- Let cool for at least 15 minutes, then devour!
Items you can prep ahead (optional)
- Thinly slice 1 cup rhubarb
- Make the muffins
Substitutions:
- To make gluten-free, substitute the flours with equal parts of gluten free all purpose flour. You could also try using 1 ½ cups gluten free all purpose flour + ¼ cup buckwheat flour for a dose of GF whole grains.
- To make dairy-free, use an alternative milk in place of whole milk.
- To make vegan, see above + try using flax eggs or a vegan egg replacer.
- Easily substitute the rhubarb and raspberries – use all raspberries, all rhubarb, sub strawberries or blueberries for raspberries, etc…
- You could replace all of the flour with all purpose flour.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or freezer for up to 2 months.
Leftovers + Repurposing:
- Warm up in the microwave until just warm. Enjoy as is or cut in half and top with butter and honey.
- Serve with my favorite whipped yogurt for breakfast or dessert!
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