Looking for a wholesome afternoon snack or quick breakfast option? Whip up a batch of these tender and moist Strawberry-Rhubarb Oatmeal Muffins.
When my daughter was growing up, I had the privilege of working from home, which meant I was always there to wave her goodbye as she dashed off in the morning and welcome her back when she returned from school. I cherish those quiet moments we shared at the kitchen table, in the lull between her heading up to her room to tackle homework and rushing out the door for softball practice. Amid conversations about essays to write, tests to study for, and upcoming school events, we always paired our chats with something sweet and delicious—be it a bowl of perfectly ripe strawberries, crisp apple slices slathered with peanut butter, or a freshly baked treat.
Muffins were a favorite, thanks to their versatility and simplicity. Baking a batch not only gave us a delicious snack to enjoy together, but also provided easy breakfasts for those mornings when we were in a rush. These strawberry-rhubarb oatmeal muffins became a springtime tradition when their main ingredients were in season. The tartness of rhubarb pairs beautifully with the sweetness of strawberries, creating a classic combination that shines in countless dishes. What sets these muffins apart is their natural sweetness, courtesy of dates instead, not refined sugar.
Baking these muffins is a delicious way to celebrate the season. Whether you share them over a heartfelt conversation or grab one during a busy morning, they’re sure to bring a little joy to your day.
Are These Strawberry-Rhubarb Oatmeal Muffins Healthy?
Made without butter, oils, or refined sugar, these muffins are a wholesome treat you can feel great about serving your family. Unlike refined sugar, which provides empty calories, dates are a nutrient-rich, all-natural sweetener. They contain fiber, potassium, magnesium, B vitamins, and antioxidants such as flavonoids, carotenoids, and phenolic acids. Greek yogurt adds a touch of protein while ensuring the muffins stay moist. The recipe swaps refined flours for oat flour, plus the fresh strawberries and rhubarb contribute vitamins C and K, along with a dose of potassium.
For a vegan-friendly version, simply replace the Greek yogurt with soy yogurt and use a flax “egg” in place of the egg white. To make it, combine two tablespoons of flax meal with three tablespoons of water in a small bowl, let it sit for ten minutes until it thickens, and use it as a substitute.
Using Fruit As A Natural Sweetener
Using fruits is a nutritious and delicious way to add natural sweetness to baked goods. Dates, bananas, and applesauce are among the most popular options, each bringing unique flavors and benefits. Dates add rich, caramel-like sweetness and are perfect for blending into batters or making syrups, while ripe bananas and applesauce add subtle sweetness to muffins, pancakes, waffles, quick breads, and more.
Beyond sweetness, these fruits also work as a partial fat replacement. Their natural moisture and creaminess can reduce the need for butter or oil, creating lighter, healthier recipes without compromising texture. Using fruits not only cuts down on refined sugar but also adds fiber, vitamins, and minerals.
How To Make Ahead And Store
These muffins can be stored in the fridge for up to 1 week, but they will tend to dry out. It’s best to store them in an airtight container at room temperature, where they will stay good for up to 4 days. They can also be frozen in a Ziploc bag for up to 3 months.
Serving Suggestions
Muffins and smoothies are the perfect busy morning duo. Serve these muffins with a Strawberry Protein Shake or a Coffee Smoothie, if you need a little extra boost to get you going.
Looking for other wholesome muffin recipes? Whip up a batch of these Healthy Chocolate-Peanut Butter Muffins, or sink your teeth into these decadent Paleo Chocolate Muffins With Tahini.
Ingredients
- 3/4 cup dates (125 grams), roughly chopped and tightly packed
- 1/2 cup unsweetened vanilla almond milk
- 6 tablespoons fat-free Greek yogurt
- 1 large egg white
- 1 teaspoon vanilla extract
- 1 cup oat flour (click here to see how to make your own!) (103 grams)
- 1 teaspoon baking powder
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup strawberries (90 grams), chopped
- 1/4 cup rhubarb (30 grams), sliced
Instructions
- Preheat your oven to 400℉ and spray a muffin pan with cooking spray.
- In a large food processor, blend the dates, milk, yogurt, egg white, and vanilla until smooth, stopping to scrape down the sides as necessary.
- Add in the flour, baking powder, cinnamon, ginger, baking soda, and salt and blend until well combined, stopping to scrape down the sides as necessary.
- Pour the batter into a large bowl and gently fold in the strawberries and rhubarb.
- Divide over 7 muffin cavities, filling almost all of the way to the top. (I like to use an ice cream scoop, as it gives the muffins a nice domed top.) Fill the empty muffin cavities with water before baking.
- Bake until the muffins are golden brown and a toothpick inserted in the center comes out clean, about 20-22 minutes.
- Allow the muffins to cool in the pan for 10 minutes. Then, transfer to a cooling rack to cool completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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