Strawberries and rhubarb, a duo celebrated for their compelling contrast of sweet and tart flavors, are the stars in these wholesome muffins. The use of whole grain flour enhances the nutty, rich texture while allulose, a natural sugar alternative, ensures that each bite is delightfully sweet without the spike in blood sugar. Perfectly moist and bursting with chunks of fresh strawberries and tangy rhubarb, these muffins not only tantalize the taste buds but also emit an enticing aroma that promises a delightful snacking experience. Their rustic, golden-brown tops are a visual treat, making them as appealing to the eye as they are to the palate.
Ingredients
Serving Size
- Makes 12 muffins
From Your Pantry
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup allulose
- 1/3 cup unsalted butter, melted
Additional Grocery Items Needed
- 1 cup fresh strawberries, diced
- 1 cup fresh rhubarb, diced
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with butter.
- In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
- In another bowl, combine the melted butter and allulose until well mixed. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
- Fold in the diced strawberries and rhubarb, distributing them evenly throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips
- For a gluten-free version, substitute the whole wheat flour with an equal amount of your favorite gluten-free flour blend.
- If allulose is unavailable, you can use another sugar alternative like stevia or erythritol, but be mindful of the conversion rates as they may differ.
- To enhance the muffins’ flavor, add a pinch of cinnamon or nutmeg to the dry ingredients.
Serving Suggestions
Serve these delightful muffins warm, perhaps with a dollop of sugar-free whipped cream or a light drizzle of allulose-sweetened strawberry sauce for an extra touch of decadence. They pair wonderfully with a cup of green tea or a cold glass of almond milk, making them a perfect treat for a leisurely breakfast or an afternoon snack.
Nutrition Facts per Serving
- Calories: 150
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 35mg
- Sodium: 150mg
- Total Carbohydrates: 21g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 4g
Feel free to share this recipe with friends and family, and don’t hesitate to put your own twist on it! Experimenting with different fruits or adding a touch of your favorite spices can make this recipe uniquely yours. Enjoy the process of making these delicious muffins and the joy they bring!
