Dairy free Strawberry Rhubarb Oat Muffins. Hearty and delicious, these muffins made with spelt flour and rolled oats will brighten your morning and uplift your afternoon. The juicy pockets of strawberries and rhubarb are a delightful surprise in the soft and tender crumb.
Song of the day: Strawberry Swing - Coldplay
I will never get tired of the strawberry rhubarb combination. They just compliment each other so well, sweet and tart, and juicy.
Dairy free strawberry rhubarb muffins
I decided to go dairy-free again for these muffins, using my favorite plant based beverage: oat milk. Feel free to use your favorite dairy-free or dairy milk.
Other ingredients feature:
- light spelt flour, I love the nutty flavor and texture it lends to baked goods.
- cane sugar, organic, but I often use coconut sugar
- rolled oats, from our local farmers market, they make such hearty muffins, a delight for breakfast
- cinnamon, everything tastes better with cinnamon, right?
- baking powder, I make sure it is aluminum-free
- strawberries, organic, seasonal sweet jewels
- rhubarb, from our backyard, every year it comes back despite being covered in snow all winter long
- eggs, organic, free-range, from our local farmers market
- evo oil, our preference when it comes to vegetable oils, you can use any oil you like
- vanilla bean paste, or vanilla extract, adds a lovely flavor
The preparation
- Preheat the oven to 375°F/190°C. Line a muffin tin with 12 muffin liners. I used big liners so I ended up with 10 muffins.
- In a large bowl, add the dry ingredients: flour, oates, sugar, baking powder, and cinnamon. Stir to combine.
- In a medium bowl, combine the wet ingredients: oil, milk, eggs, and vanilla bean paste. Whisk well.
- Add the chopped strawberries and rhubarb to the dry ingredients and mix gently with a spoon to coat the fruit.
- Add the wet ingredients to the flour/fruit mixture and gently stir about 12 times with a spatula to combine. Do not overmix.
- Fill the muffin liners ¾ full.
- Bake for about 20-25 minutes, check them with a cake tester or skewer. If it comes out clean, they're done. If not, they will need more time.
- Take out of the oven and let cool on a rack.
Flavor profile
I fell in love with these muffins! The flavor and texture are delectable. I find them to be hearty and tender at the same time, with juicy, sweet and tart pockets of fruit bursting inside. The spelt flour, oat milk, and oats provide a pleasant nuttiness, and there is a lovely sweet crispiness on the surface.
Our breakfast just got better with them!
Can I freeze them?
Yes, you can! Actually, this is something I do all the time with muffins. I wrap one or two in plastic, then place in a Ziplock freezer bag and into the freezer. I never leave them more than a month, though. When we want to have them for breakfast, I simply let them defrost overnight. And if we forget to do that the night before, I just pop them in the toaster oven to warm up in the morning.
I'm sure it's not hard to find strawberries and rhubarb right now, and these muffins are a great way to highlight two wonderful seasonal ingredients!
Enjoy!
PrintDairy free Strawberry Rhubarb Oat Muffins
Hearty and delicious, these muffins made with spelt flour and rolled oats will brighten your morning and uplift your afternoon. The juicy pockets of strawberries and rhubarb are a delightful surprise in the soft and tender crumb.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10 muffins 1x
- Category: Breakfast, brunch
- Method: Baking
- Cuisine: North American
Ingredients
- 230 g light spelt flour
- 140 g cane sugar
- 50 g rolled oats
- ½ tsp cinnamon
- 1 ¼ tsp baking powder
- 1 cup (about 150 g) strawberries, chopped
- ½ cup (about 80 g) rhubarb, chopped
- 2 large eggs
- 90 ml light evo oil
- 60 ml oat milk
- ½ tsp vanilla bean paste
Instructions
- Preheat the oven to 375°F/190°C. Line a muffin tin with 10-12 muffin liners.
- In a large bowl, add the dry ingredients: flour, oates, sugar, baking powder, and cinnamon. Stir to combine.
- In a medium bowl, combine the wet ingredients: oil, milk, eggs, and vanilla bean paste. Whisk well.
- Add the chopped strawberries and rhubarb to the dry ingredients and mix gently with a spoon to coat the fruit.
- Add the wet ingredients to the flour/fruit mixture and gently stir about 12 times with a spatula to combine. Do not overmix.
- Pour the mixture into the muffin liners, filling them ¾ full.
- Bake for about 20-25 minutes, check them with a skewer/cake tester. If it comes out clean, they're done. If not, they will need more time.
- Take out of the oven and let cool on a rack.
Notes
You can replace the flour, sugar, milk, and oil, with your favorites.
These muffins would work well with any of the berries that are in season.
They freeze well. Just make sure to wrap them well and place in a ziplock freezer bag. Use within a month.
I love baking and kneading dough because it takes me to a happy place in my soul.
Bev says
These muffins sound good… but could you please put the measurements in “ cups “ etc instead of grams ( or do both ) pleeeeese ☺️
Ramya says
Sorry pl delete my orginal comment it suppose to be oat not oatmeal sorry again will be making this soon i never had strawberry rhubarb oat muffins before i need to find rhubarb in Singapore perfect for my office snacks will dm you guys if i make this and let you guys how it goes Thanks Ramya
Thank you, Ramya! Try to find rhubarb, it is really good, especially with strawberries!