Healthy Strawberry Rhubarb Muffins
Recipe type: breakfast, dessert
Serves: 18-20 muffins
Originally published in my column in Ami's Whisk Magazine.
  • ½ cup unsweetened applesauce
  • ⅓ cup honey
  • ⅓ cup oil
  • 2 eggs
  • 1 teaspoon vanilla
  • finely grated zest of one lemon
  • 1 cup milk or soy milk
  • 2½ cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ⅓ cup sugar or sweetener
  • ½ t ginger
  • 2 cups strawberry rhubarb mix, finely chopped (frozen works well)
  1. Preheat oven to 350. Line a standard muffin pan with paper liners. Set aside.
  2. In a medium bowl, whisk together applesauce, honey, oil, eggs, vanilla. lemon zest and milk until smooth.
  3. Switch from a whisk to a sturdy spoon. Add flour, baking soda, baking powder, sugar and ground ginger. Stir until all ingredients are incorporated and form a smooth batter.
  4. Gently stir in strawberry rhubarb until evenly distributed.
  5. Scoop batter into prepared muffin pans, filling each cup about ¾ full.
  6. Bake for 18-20 minutes, until the tops are set.
Recipe by Overtime Cook at