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Recipes Breakfast Muffins

Strawberry Rhubarb Oatmeal Muffins

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Author:

Erin

Published:

June 23, 2019

Updated:

January 23, 2021

This post may contain affiliate links. Please read my disclosure policy for details.

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Happy Sunday, ya’ll. I hope you get to enjoy some summer weather today and still get ready for the week to come! These Strawberry Rhubarb Oatmeal Muffins are a great way to taste the bounty of summer and have breakfast ready to grab and go all week.

  • Strawberry Rhubarb Oatmeal Muffins
    • Ingredients
    • Instructions
    • Tips & Tricks
    • Nutrition Information
    • Did You Make This?

I always used to love the rhubarb treats that my Grandma would make using the plants in her yard. She almost always paired it up with strawberries that we would go pick ourselves at a strawberry farm. Sometimes the strawberries and rhubarb would end up in a pie, but the jam she made was my favorite. Ohhh summer memories 🙂

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Strawberry Rhubarb Oatmeal Muffins

Prep: 10 minutes mins
Cook: 35 minutes mins
Total: 45 minutes mins
Servings: 7 jumbo muffins
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Servings: 7 jumbo muffins

Ingredients

  • 2 cups rolled oats, (180 grams)
  • 2 38 gram scoops ON Plant Based Vegan Protein Powder, vanilla
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/8 tsp cardamom
  • 1 cup unsweetened applesauce, (8 fl oz)
  • 3/4 cup unsweetened vanilla almond milk, (6 fl oz)
  • 3/4 cup chopped strawberries, (105 grams)
  • 1 cup chopped rhubarb, (100 grams)
  • 1/4 cup maple syrup, (2 fl oz)
  • 2 egg whites
  • 1 1/2 tbsp Skippy Natural Creamy Peanut Butter, (24 grams)
  • 1/2 tsp vanilla extract

Instructions

  • Optional: Add chopped rhubarb and strawberries to a small pan and pour maple syrup over top. Bring to a boil over medium heat and simmer until rhubarb has broken down. This will help bring out the sweetness of the rhubarb and deepen its flavor. Set aside to cool.
  • Pre-heat oven to 350 degrees.  Arrange 7 jumbo (5 oz) silicone muffin cups on a baking sheet and spray with non-stick cooking spray like coconut oil.
  • Mix all dry ingredients, then add wet ingredients and mix until just combined.  Using a 4 oz ice cream scoop, divide batter evenly into 7 muffin cups.
  • Bake at 350 degrees for 35 minutes.

Tips & Tricks

If you would prefer to use whey protein instead of plant protein, just cut the amount of almond milk to 1/2 cup.

Nutrition Information

Calories: 221kcal (11%), Carbohydrates: 34g (11%), Protein: 12g (24%), Fat: 5g (8%), Sodium: 205mg (9%), Potassium: 269mg (8%), Fiber: 5g (21%), Sugar: 11g (12%)

Did You Make This?

If you make this, please leave a review and rating letting me know how you liked this recipe! This helps my business thrive & continue providing free recipes. You can also tag me on Instagram at @peanutbutterandfitness so I can see your creations!

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Here are some of the goodies I used to make these muffins. Note: these are Amazon affiliate links.

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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