Strawberry Rhubarb Muffins

These muffins are moist, thanks to the addition of Greek yogurt and perfect for celebrating rhubarb season. Sweetened only with dates and coconut sugar, these are also lower in sugar and great for breakfast or a snack.

Instructions

1. 1

   Preheat the oven to 350ºF and line a muffin tin with liners.

2. 2

   In a food processor, place the softened pitted chopped dates and process until somewhat smooth. Then add the Greek yogurt, vanilla and milk and process until smooth. Remove and pour this mixture into a bowl.

3. 3

   Add the eggs and whisk.

4. 4

   Pour in the oat flour, coconut sugar, cinnamon, ground flax seeds, salt, baking powder and baking soda. Whisk well until no clumps remain.

5. 5

   Fold in the strawberries and rhubarb and give it a quick stir.

6. 6

   Pour into the muffin tin and top with extra chopped strawberries and rhubarb.

7. 7

   Place in the oven on the middle rack and bake for 28-30 minutes, until a toothpick inserted comes out clean.

8. 8

   Let cool slightly before removing from the muffin tin and cooling on a wire rack.

9. 9

   Substitutions: No oat milk, use any other milk you have. No coconut sugar, use brown sugar instead. No greek yogurt, use another type of thick yogurt such as regular or plain. If you want a crunchy topping, add chopped pecans on top instead of strawberries/rhubarb.