It's been a while since I shared a delicious recipe, but quiet a few things had taken over my time. In between finals, moving, being sick, and finally graduation, posting recipes just didn't make the cut.
I'm excited to finally be done with school, settled into the new place, and baking up a storm again.
As I close the chapter on school in my book, I'm excited to see what comes next. Do I feel different with an MPH at the end of my name? No, but I do have more free time and have gotten back a few extra hours of sleep. I'm hope to really amp up the blog and share more delicious and nutritious recipes with you!
These muffins are a delicious and seasonal snack or breakfast bite to start the day off right. Toast them and serve with a serving of nut butter for additional protein and deliciousness. The rhubarb and strawberry combinations makes for a great sweet and sour bite offset by the crunchy almonds. These colorful muffins will be sure to brighten anyones day!
Servings: 12 muffins
- 1 cup of chopped rhubarb
- 2 tablespoons maple syrup
- 1/2 cup coconut sugar
- 1/2 cup melted coconut oil
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 2 tablespoons olive oil
- 2 cups white whole wheat flour
- 1 cups diced strawberries
- 1/2 cups chopped and roasted almonds
- Heat the oven to 350 degrees. Line a baking sheets and toss the rhubarb in the maple syrup. Roast for 30 minutes
- Combine the coconut oil and coconut sugar, until the sugar dissolves a bit. Then add in the eggs and vanilla.
- Stir in the olive oil, baking soda, and spices.
- Next in 1/2 cup batches, add in the flour.
- Lastly, fold in the roasted rhubarb, strawberries, and almonds.
- Line a muffin tin with liners.
- Fill each 3/4 of the way full and smooth out the batter.
- Add some slivered almonds on top for extra decor.
- Bake for 30 minutes or until a toothpick comes out clean at 350 degrees.