Enjoy favorite seasonal flavors with a hearty dose of protein! Strawberry Rhubarb Protein Muffins are tender and light, sweet and tangy. They’re so good you may never believe they’re made with better-for-you ingredients and deliver 8 grams of protein per serving. Enjoy them for on-the-go breakfasts, post-workout snacks, coffee hour treats, and spring brunches!
Revel in rhubarb season with a batch of these high-protein rhubarb muffins! Healthy, protein-rich remakes that you can feel great about feeding to your family are kind of a big deal around here, and these rhubarb muffins with yogurt, whole wheat flour, protein powder, and coconut sugar are my favorite seasonal sensation.
Store-bought muffins and some homemade recipes can be surprisingly high in calories, unhealthy fats, processed sugars, and sodium, but not these better-for-you babies! Each individually-sized treat comes in at a modest 200 calories per pop, half of them in the form of heart-healthy fats and 8 generous grams of satiating protein.
Whether you are looking to explore the quintessential spring vegetable or want to reimagine your grandma’s rhubarb muffins with a healthy touch, this no-fail, nutritious recipe is a great option. They are tender, light, and sweet, and every bite is studded with sweet strawberries and puckery rhubarb — a guaranteed taste of spring!
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What Does It Taste Like?
These rhubarb strawberry muffins taste like a nostalgic spring snack, with a grown-up twist! Sweet chunks of strawberry dance with tart rhubarb in a tender and light crumbed muffin, which so happens to be made with whole grains and Greek yogurt, sweetened with coconut sugar, and boasts 8 grams of protein per handheld treat!
Why You Will Love Strawberry Rhubarb Muffins
- Better-For-You – Say adios to the muffins that spike your blood sugar, leaving you hungry within an hour! Whole wheat flour, yogurt, protein powder, unprocessed sugar, strawberries, and rhubarb will satiate and nourish you with steady energy.
- Beginner-Friendly – Whether this is your first foray into muffin making or you’re an experienced pastry chef, this recipe is doable and delicious every time. No complicated techniques or appliances needed!
- Ready in A Snap – This strawberry rhubarb muffins recipe takes only 10 minutes of hands-on preparation; the oven does the rest of the work for you!
- Very Versatile – It’s always a great time for these marvelous muffins! Snag them for an on-the-go breakfast, pack for school lunches, enjoy with your afternoon coffee, and more.
Ingredients
- Strawberries – Fresh berries add sweetness and moisture to the healthy muffins, balancing the tart rhubarb. Choose strawberries with a deep red color and no blemishes.
- Rhubarb – Adds its signature, nostalgically tart flavor. Choose smooth, deep pink rhubarb stalks. Trim off and discard the leaves before chopping; they are toxic!
- Whole Wheat Pastry Flour – This flour adds whole grains while keeping the crumb light and moist. You can find whole wheat pastry flour at well-stocked grocery stores, Whole Foods, and on Amazon.
- Greek Yogurt – This adds moisture and tenderizes the muffins while keeping them healthy and high in protein. Use plain Greek yogurt of any fat percentage. Non-fat yogurt delivers the most protein, but 2% or full-fat adds more moisture.
- Avocado Oil – I love baking with avocado oil because it can handle the high heat and contains healthy fats.
- Coconut Sugar – Adds sweetness to the strawberry rhubarb muffin recipe while keeping it processed sugar-free!
- Vanilla Protein Powder – For a protein boost! For the best results, use a high-quality brand.
- Whole Milk – For moist, fluffy muffins! You need just 1/4 cup.
- Eggs – These bind the batter, helping to give it a beautiful rise.
- Vanilla Extract – For a nutty, warm, and indulgent finish, making these healthy rhubarb muffins taste like dessert!
- Baking Powder and Baking Soda – To help the muffin batter rise.
Substitutions
- Flour – Don’t have or can’t find whole wheat pastry flour? If needed, you can substitute a 1:1 mixture of traditional whole wheat flour and all-purpose flour.
- Protein Powder – Use unsweetened protein powder instead of vanilla and add an extra 2 teaspoons of coconut sugar.
- Yogurt – Vanilla Greek yogurt can substitute for plain Greek yogurt. Some brands may add processed sugar, though the amount added to individual muffins will be negligible.
- Sugar – Pure cane sugar can replace the coconut sugar, keeping the processed sugar minimal. If needed, you can also substitute packed light brown sugar, though doing so will add processed sugar.
- Milk – You can swap 1 or 2% milk for the whole milk. I recommend against using non-fat milk, as it doesn’t have adequate fat.
How to Make High-Protein Strawberry Rhubarb Muffins
Is your mouth watering already? Mine sure is! Let’s whip up a batch of these delightfully tender and nostalgic muffins. Here’s how to do it:
Step 1: Preheat the oven to 375°F and line a 12-count muffin tin with muffin cups.
Step 2: Add 1 cup of the flour, protein powder, baking powder, and baking soda to a medium mixing bowl.
Step 3: In a separate bowl, whisk the Greek yogurt, coconut sugar, oil, milk, eggs, and vanilla extract until combined and no clumps remain.
Step 4: Add the dry ingredients to the bowl of wet ingredients. Stir until just combined and set aside.
Step 5: Add strawberries, rhubarb, and the remaining flour to another small bowl. Toss until well-coated. Add the strawberry and rhubarb mixture to the batter and stir until combined.
Step 6: Divide the strawberry rhubarb muffin batter between the muffin cups. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool, then serve!
Recipe Tips
- Measure the flour accurately. If possible, weigh the flour using a food scale for consistent results every time. Don’t have a food scale? Fluff the flour with a fork before gently scooping it into the measuring cups and leveling off the tops.
- Don’t overmix. Doing so results in tough, heavy, and dense muffins. No fun! Instead, stir the wet and dry ingredients until they are just combined — it’s okay if a few streaks of flour remain. Then, fold in the floured strawberries and rhubarb until they are distributed throughout the batter.
- Flour the strawberries and rhubarb. Tossing the fruit and veggies in flour prevents them from sinking in the batter, giving you bits of sweet and puckery flavor in each bite.
- Cool to your desired temperature. Cool the strawberry rhubarb muffins in the pan for 5-10 minutes before transferring them to a wire cooling rack. Cool until warm (perfect for brushing with a pat of butter or coconut oil!) or room temperature before enjoying.
Serving Suggestions
Rhubarb season is short! But thankfully, you can make the most of this veggie by enjoying these healthy strawberry rhubarb muffins at nearly any occasion:
- On-the-go breakfast. Busy mornings don’t have to mean foregoing breakfast! Power up for a great day by snagging a muffin or two on the way out the door.
- Beautiful Brunch. A platter of these strawberry-studded muffins elevates regular weekend and celebratory Mother’s Day and Easter brunches!
- Lunch Box Goodies. Pack these portable, wholesome treats in your kiddos’ lunch bags for a loving, homemade touch.
- Post-Workout Refuel. A dose of healthy carbs and complete protein encourages workout recovery. Snack on it while sipping an iced coffee protein shake for an extra protein boost!
- Coffee Hour Comfort. These handheld treats are a delightful pairing with your favorite java drinks, from iced strawberry lattes and vanilla sweet cream cold brew to classic drip coffee.
- Afternoon Pick-Me-Up. Prevent afternoon energy crashes with a wholesome, filling snack that will carry you over to dinner.
Storage Directions
- Storing: Muffins keep covered in an airtight container at room temperature for 3 days or in the refrigerator for up to 5 days.
- Freezing: Once cooled to room temperature, you can freeze the muffins in a freezer-safe container for up to 2 months. Defrost them at room temperature for 30-60 minutes until thawed.
Nutritional Info
If you’re looking for a healthier springtime treat, these healthy rhubarb muffins are your pal! Clocking in at 200 calories per muffin, wholesome homemade pastries make a great light snack, breakfast, or treat. Nearly half of the calories come from carbohydrates, many of them from the whole grain-rich whole wheat flour, and the rest from the berries and natural coconut sugar.
Traditionally, muffins are a low-protein food, with most homemade recipes usually containing 3-4 grams of protein per muffin. This high-protein version doubles that count, boasting 8 grams per serving, making them a tasty option for maintaining and building healthy muscle mass.
Wrapping up the nutritional breakdown are healthy fats, gut-beneficial fiber, and a minimal serving of sodium. Avocado oil contributes anti-inflammatory and heart-healthy properties to the muffins, making them worlds better than store-bought. The fiber from the whole wheat flour not only supports healthy digestion, but also makes the healthy pastries more satiating. Finally, if you’re watching your sodium content, these muffins contain only 199 mg, making them a reduced-sodium sweet treat option.
Total nutritional content per serving is:
- Calories: 200 calories
- Total Fat: 9 grams
- Protein: 8 grams
- Sodium: 199 mg
- Carbohydrates: 23 grams
- Fiber: 2 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 1 ¼ cups whole wheat pastry flour: $0.33
- ½ cup protein powder: $1.76
- 2 tsp baking powder: $0.08
- ½ tsp baking soda: $0.01
- ¾ cup plain Greek yogurt: $0.82
- ⅔ cup coconut sugar: $0.58
- ⅓ cup avocado oil: $1.12
- ¼ cup whole milk: $0.18
- 2 large eggs: $0.90
- 2 tsp vanilla extract: $0.08
- ¾ cup chopped fresh strawberries: $0.78
- ¾ cup chopped rhubarb: $0.82
The total comes out to be around $7.46 or $0.62 per muffin!
FAQs
Yes! Raspberries are also delicious with rhubarb. Toss 3/4 cup of fresh or frozen berries in the flour with the rhubarb and continue with the recipe as directed.
I don’t recommend protein muffins to children under 2 years old; they contain too protein for their little bodies. Children between 2-5 years old can safely eat one protein muffin per day. Be sure to use a clean protein powder without sucralose or other artificial sweeteners, or swap 1/4 cup of extra whole wheat flour for the protein powder to keep the protein content more modest.
If you have questions about these muffins and how they fit into your child’s diet, consult your child’s physician or a pediatric dietitian.
Other Protein Muffin Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Strawberry Rhubarb Protein Muffins
Ingredients
- 1 ¼ cups whole wheat pastry flour divided
- ½ cup vanilla protein powder
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ cup plain Greek yogurt
- ⅔ cup coconut sugar (or packed brown sugar)
- ⅓ cup avocado oil
- ¼ cup whole milk
- 2 large eggs
- 2 tsp vanilla extract
- ¾ cup chopped fresh strawberries
- ¾ cup chopped rhubarb
Instructions
- Preheat oven to 375° and line a 12-count muffin tin.
- In a medium mixing bowl, mix together 1 cup of the flour, protein powder, baking powder, and baking soda. Set aside.
- In a separate bowl, whisk together the Greek yogurt, coconut sugar, oil, milk, eggs, and vanilla extract. Whisk until no clumps remain.
- Add the dry ingredients and stir until just combined. Set aside.
- In a small bowl, toss the strawberries and rhubarb together with the remaining ¼ cup flour until well coated. Fold them into the batter until just combined.
- Divide the batter evenly between 12 muffins, then bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool, then serve!
Notes
- Storing: Muffins keep covered in an airtight container at room temperature for 3 days or in the refrigerator for up to 5 days.
- Freezing: Once cooled to room temperature, you can freeze the muffins in a freezer-safe container for up to 2 months. Defrost them at room temperature for 30-60 minutes until thawed.
- Measure the flour accurately. If possible, weigh the flour using a food scale for consistent results every time. Don’t have a food scale? Fluff the flour with a fork before gently scooping it into the measuring cups and leveling off the top.
- Don’t overmix. Doing so results in tough, heavy, and dense muffins. No fun! Instead, stir the wet and dry ingredients until they are just combined — it’s okay if a few streaks of flour remain. Then, fold in the floured strawberries and rhubarb until they are distributed throughout the batter.
- Flour the strawberries and rhubarb. Tossing the fruit and veggies in flour prevents them from sinking in the batter, giving you bits of sweet and puckery flavor in each bite.
- Cool to your desired temperature. Cool the strawberry rhubarb muffins in the pan for 5-10 minutes before transferring them to a wire cooling rack. Cool until warm (perfect for brushing with a pat of butter or coconut oil!) or room temperature before enjoying.
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
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