Recipe: Best Ever Rhu-Berry Muffins

Reader Contribution by Meghan Dejong Meg De Jong Nutrition
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Looking for something to do with the abundance of fresh strawberries and rhubarb available this time of year? This muffins are melt-in-your mouth goodness and are the perfect way to put to use your fresh rhubarb and strawberries. They’re dairy free, full of fibre, and lower in sugar and oil that most other muffins! You can enjoy them for breakfast, a mid day snack, or as a healthy dessert option.

Dry Ingredients

1 cup whole oats blended into a fine flour
1 cup unbleached flour
2 tsp. baking powder
1 tsp. baking soda
2 Tbsp. hemp hearts
1/2 tsp. sea salt
1/2 tsp. cinnamon

Wet Ingredients

1/2 cup unsweetened apple sauce
1/2 cup coconut oil (melted)
1/2 cup raw cane sugar
1/4 cup real maple syrup
2 eggs (pasture raised  if possible)
pasture raised 1/2 tsp. vanilla extract

Mix Ins

pasture raised 1 cup sliced strawberries 
pasture raised 1/2 cup sliced rhubarb 

Topping Ingredients

4 Tbsp.whole rolled oats
4 Tbsp. raw cane sugar
1 tsp. cinnamon


1. Preheat oven to 350

2. Place oats in a blender and blend until you reach a fine flour like consistency

3. Place oats in a large bowl. Add all other dry ingredients and mix until well incorporated

4. Place all wet ingredients in a separate bowl and mix until well incorporated

5. Add wet ingredients to dry and mix until just combined (do not over mix)

6. Fold in strawberries and rhubarb, again being careful not to over mix

7. Place batter into prepared muffin tins

8. In a small separate bowl, mix together topping ingredients

9. Sprinkle tops with a small spoonful of the oat/ sugar topping mixture

10.Place in oven and bake for 17-20 min. You will know the muffins are done when you gently press the top and it lightly springs back to you

11. Allow to cool and then remove from muffin tins


Meghan De Jong is the founder of Meg De Jong Nutrition, her personal nutrition platform, which offers tons of seasonal recipes, food growing tips, and nutrition education. She works with clients one on one to provide “garden-to-kitchen” nutrition support, and is the author of e-book entitled Eat to Nourish. She currently is creating a 4-part guide to seasonal eating. Check out the spring edition, then connect with Meg on Instagram. Read all of her MOTHER EARTH NEWS posts here.

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