I stopped by a nearby farm for some locally-grown rhubarb, and was surprised to see that it really does look like pink celery. It felt strange to put something so bitter into a muffin, but the flavor blends so nicely with fresh, in-season strawberries.
I added plenty of poppy seeds for the subtle texture and extra nutrition: poppy seeds are a great source of omega-6 and omega-9 fats, and contain several important micronutrients like manganese and calcium.
YIELDS
12–18 muffins
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups flour
- 3/4 cup sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 Tablespoon ground flax seed
- 3 Tablespoons water
- 1 cup plant milk
- 1/4 cup applesauce
- 1 cup diced strawberries
- 1 cup diced rhubarb
- 2 teaspoons poppy seeds
Directions
1. Mix the ground flax seed with water to make a flax “egg.” Set aside.
2. Mix flour, sugar, baking powder, and salt.
3. Add in plant-milk (I used oat milk) and applesauce (I used cinnamon applesauce, but use whichever flavor you prefer. The muffins aren’t overly sweet, so I think it would turn out well using either sweetened or unsweetened applesauce). Mix to remove any lumps.
4. Add the flax egg once it has thickened and absorbed most of the water.
5. Chop the strawberries and rhubarb into small pieces—about ¼ inch. Mix this into the batter.
6. Stir in the poppy seeds.
7. Distribute into muffin or cupcake cups. I filled about 16 cups using a regular cupcake pan.
8. Bake at 350°F for 25–30 minutes, or until a toothpick comes out clean. Make sure to let them cool completely! Trying to peel the muffin wrapper off while my muffin was still warm created a sticky nightmare.
Get more like this—Sign up for our daily inspirational newsletter for exclusive content!
__
Photo: Cassidy Klingman
