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Strawberry Rhubarb Muffins

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5 from 1 review

  • Author: a Couple Cooks
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 24 1x


These strawberry rhubarb muffins are a healthy muffin recipe, featuring sweet strawberries and tangy rhubarb in a naturally sweet whole grain muffin.


  • 1 ripe banana
  • 1 cup rhubarb (2 large stalks)
  • 1 cup chopped strawberries
  • ½ cup chopped hazelnuts (toasted if possible)
  • ½ teaspoon grated or minced ginger root
  • 2 cups wheat bran
  • 1 cup oat bran
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ⅔ cup milk
  • ⅔ cup plain yogurt
  • ⅓ cup melted butter
  • ⅔ cup honey
  • 1 teaspoon vanilla extract


  1. Preheat oven to 375°F. Grease two standard size muffin tins.
  2. Mash the banana. Wash and chop the rhubarb and strawberries. Chop the hazelnuts (toast them in a dry skillet for a few minutes until lightly browned if time allows). Grate or mince the ginger.
  3. In a large bowl, combine the wheat bran, oat bran, whole wheat flour, baking soda, baking powder, and kosher salt. In a smaller bowl, combine the eggs, milk, yogurt, melted butter, honey, and vanilla; mix well.
  4. Pour the wet ingredients (including banana) into the dry ingredients and mix with a spatula until just combined. Add the strawberries, rhubarb, nuts, and ginger and stir to combine.
  5. Fill the muffin cups with batter. Bake 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Cool the muffins in the pan for a few minutes, then remove them and serve warm or cool fully on a wire rack.


Adapted from Farm Girl Fare

  • Category: Muffins
  • Method: Baked
  • Cuisine: American