Cody and I just got back from our Arizona trip and it was AMAZING! We loved exploring the culture Phoenix, seeing all of the crazy cacti, the beautiful mountains and red rocks of Sedona, and spending time at the Grand Canyon. Thanks to you guys for all of the awesome tips over on Instagram! With all of the travel we did this past week, it made me grateful to have lots of on-the-go snacks and breakfasts that are wholesome and more than just a protein bar. I mean I love protein bars, especially The Best 5 Protein Bars for Weight Loss! But there’s only so much protein-bar-living a girl can take. These Healthy Rhubarb Muffins are here to save the day!
Here are two things I think we can generally agree on: 1.) You, like me, don’t have time to make some crazy complicated breakfast or snack and it basically needs to be ready in 5 minutes or less in order to fit it into your busy lifestyle. 2.) We both love and want to eat as healthy as possible. Preservatives and other junk in snacks and breakfast are just plain YUCKY. 3.) Eating healthy should be delicious in every way possible.
I see your go-to, no-time, potentially preservative filled snack or breakfast and I raise you these Healthy Rhubarb Muffins, friend! Ok so I’m sure your go-to snack or breakfast is not ACTUALLY preservative filled. Sorrrrrry. I just really wanted to say something cool and catchy right there. But if you ARE in fact looking for a new, healthy, sweet, and wholesome snack for the spring/summer, these Healthy Rhubarb Muffins are DELISH! In addition to that, they can be made in advance and last you the entire week.
And anyway, it IS rhubarb season, after all. It deserves it’s own muffin! And we deserve muffins. It’s a win-win.
Oh, and did I mention they’re gluten-free??? So many wins!
For this recipe, I used fresh rhubarb. However, I think that frozen or dried rhubarb would work great too! This recipe is a variation of the Blueberry Bread recipe, so be sure to check that recipe out and the Pumpkin Muffins recipe for more of these delicious muffin and bread variations! Let’s make these beauties, shall we?
- ½ cup rolled oats
- 1 tsp baking powder
- 1 Tbsp flaxseed
- 1 Tbsp chia seeds
- 2 eggs
- ¼ cup almond butter
- 1 banana
- 1 tsp vanilla
- 1 tsp cinnamon
- 7 dates
- 2 stalks rhubarb (chopped)
- pinch of salt
- 1 Tbsp coconut sugar
- Preheat oven to 350 degrees.
- Mix all of the ingredients together in a food processor except for the coconut sugar.
- Pour the batter into a muffin pan and bake for about 30 minutes (or until the middles are done).
- Sprinkle the sugar on each muffin and let cool.
- Serve and enjoy!
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