Looking for a new Spring recipe to make this season? Try these delicious Vegan Strawberry Rhubarb Muffins that are gluten-free and can be modified nut-free.

The classic strawberry rhubarb combo that I can never get over. In fact, I actually look forward to Springtime because I know groceries will finally stock rhubarb. There is a small window so if you head to the grocery store, keep a lookout for them in the produce section. They look like a long red stalk of celery sold in single stocks.

These muffins are insanely delicious. They’re packed with so much fiber from the flax, oats, and walnuts, plus they’re so easy to make. I love fiber-fueled foods because it’s so great for our health and helps get our or guts and everything inside moving and flowing, if you know what I mean. Did you know that 95% Americans are not getting enough fiber? Ideally, one should aim for at least 35 grams of fiber a day. Give these muffins a try and it’s a great way to start.

Ingredients

Oat flour: if you can’t find oat flour in stores, simply measure out the same amount of rolled oats, add them to a blender, and blend on high until it turns into a fine flour. Simple right?
Flax eggs: mix 2 tbsp of ground flax seeds with 4 tbsp of water and let it sit until it thickens up, about 5 minutes.
Raw walnuts
Rhubarb
Strawberries
Coconut sugar
Cardamom, ginger, cinnamon
Unsweetened applesauce

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To Make

This is a one-bowl kind of baked treat. I start by adding all the liquids into a large bowl first, give it a little whisk, and add in all the dry ingredients. Then, I add in the strawberries, rhubarb, and walnuts, and fold in gently until combined. Add them in your muffin tins and bake away.

There you have it, simple, easy, and delicious. So perfect for a dessert or a grab-n-go breakfast. If you try this recipe, let me know what you think by commenting below.