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Raspberry Rhubarb Olive Oil Muffins broken in half
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Raspberry Rhubarb Olive Oil Muffins

Prep Time 15 minutes
Cook Time 30 minutes
Servings 12 muffins

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.

Items you can prep ahead (optional)

  • Thinly slice 1 cup rhubarb
  • Make the muffins

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!

Notes

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!