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    Home » Recipes » Vegetarian Breakfast Recipes

    Rhubarb and Strawberry Whole Wheat Muffins

    Published: Mar 31, 2016 · Updated: Oct 1, 2020 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Rhubarb and Strawberry Whole Wheat Muffins
    Rhubarb and Strawberry Whole Wheat Muffins
    Rhubarb and Strawberry Whole Wheat Muffins
    Rhubarb and Strawberry Whole Wheat Muffins
    Rhubarb and Strawberry Whole Wheat Muffins

    Roasted strawberries and rhubarb come together with whole wheat spelt flour and a rhubarb and strawberry compote for a decadent weekend breakfast. Freshly baked muffins for breakfast. Yes please!

    Rhubarb and Strawberry Whole Wheat Muffins - delicious roasted strawberries and rhubarb come together with whole wheat spelt flour and a rhubarb and strawberry compote for a decadent weekend breakfast. Freshly baked muffins for breakfast. Yes please!

    I like to think the reason why muffins were invented is so you don't feel quite so guilty about eating cake at breakfast time. They contain fruit, so they are healthy....right?!

    I picked up some absolutely gorgeous rhubarb at my local farmers market on the weekend and ever since I've been playing around with it. I've made cake, a tart and now this little rhubarb and strawberry muffin recipe.

    The muffins are packed with the goodness of whole wheat spelt flour, which adds a lovely slightly nutty depth of flavour when compared to regular white flour. The muffins are ever so slightly crunchy on the outside and deliciously soft in the middle.

    I've not added a whole lot of the strawberry and rhubarb compote to the batter. Granted you could add more, but I think they taste better as a slightly more cakey muffin topped with the compote. Otherwise, you tend to lose some of that delicious slightly tart rhubarb flavour in the cake batter.

    Tear one open and slather it with the remaining roasted rhubarb and strawberry compote, and it is a decadent yet satisfying breakfast that is hard to beat.

    Rhubarb and Strawberry Whole Wheat Muffins - delicious roasted strawberries and rhubarb come together with whole wheat spelt flour and a rhubarb and strawberry compote for a decadent weekend breakfast. Freshly baked muffins for breakfast. Yes please!

    Rhubarb and Strawberry Whole Wheat Muffins

    Rhubarb and Strawberry Whole Wheat Muffins

    Roasted strawberries and rhubarb come together with whole wheat spelt flour and a rhubarb and strawberry compote for a decadent weekend breakfast. Freshly baked muffins for breakfast. Yes please!
    5 from 1 vote
    Print Pin Save Saved!
    Course: Breakfast, Dessert
    Cuisine: vegetarian
    Keyword: Rhubarb and Strawberry Whole Wheat Muffins
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Calories: 419kcal
    Author: Delicious Everyday
    6 muffins

    Ingredients

    • COMPOTE:
    • 300 g rhubarb chopped, 10 oz
    • 200 g strawberries hulled, 7 oz
    • 125 g raw sugar ½ cup
    • zest and juice of 1 lemon
    • MUFFINS:
    • 200 g whole wheat spelt flour 1 ¾ cups
    • 1 ½ tsp baking powder
    • 75 g raw sugar ⅓ cup
    • 1 egg
    • 125 ml milk ½ cup, either dairy or not milk
    • 75 ml olive oil or coconut oil ⅓ cup, not extra virgin
    US Customary - Metric

    Instructions

    • Begin by making the compote. Preheat the oven to 160 celsius (320 Fahrenheit). Place the compote ingredients into a roasting pan lined with baking paper and toss to combine. Bake for 25 minutes, or until soft.
    • Increase the oven temperature to 200 celsius (400 fahrenheit). Place the flour, baking powder and raw sugar in a bowl and whisk to combine. Combine the liquid ingredients in a jug and whisk to ensure the egg is well incorporated. Add the wet ingredients to the dry and stir until just combined. Measure out ⅓ cup of the rhubarb mixture and add to the batter and stir through. Carefully grease and flour a 6 cup muffin pan and divide the mixture between each cup. Top with a little more of the compote and bake for 20 to 25 minutes, or until lightly golden and a cake tester comes out cleanly when inserted into the middle of each muffin.
    • Carefully remove the muffins from the pan and leave until warm and serve with the remaining compote.

    Notes

    You can easily double this recipe. Don't have raw sugar or spelt flour? Simple replace them with plain white flour and regular sugar. Whole wheat spelt flour is worth seeking out though and can often be found in supermarkets these days.

    Nutrition (Estimated)

    Calories: 419kcalCarbohydrates: 64gProtein: 6gFat: 15gSaturated Fat: 11gCholesterol: 29mgSodium: 24mgPotassium: 364mgFiber: 6gSugar: 36gVitamin A: 125IUVitamin C: 23.6mgCalcium: 133mgIron: 2.2mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

    Rhubarb and Strawberry Whole Wheat Muffins - delicious roasted strawberries and rhubarb come together with whole wheat spelt flour and a rhubarb and strawberry compote for a decadent weekend breakfast. Freshly baked muffins for breakfast. Yes please!

    More Vegetarian and Vegan Breakfast Recipes

    • Pancake in a Mug
    • Strawberry Chia Jam
    • Zucchini Chocolate Chip Muffins
    • Raspberry Bread

    Reader Interactions

    Comments

    1. Laura | Tutti Dolci says

      April 04, 2016 at 2:50 pm

      What scrumptious muffins, I'd love one with my tea!

      Reply
      • Nicole @ Delicious Everyday says

        April 05, 2016 at 9:13 am

        Thanks Laura 🙂

        Reply
    2. Renee says

      April 03, 2016 at 9:01 am

      Made these for breakfast yesterday. So good. Especially the rhubarb compote. Thank you!

      Reply
      • Nicole @ Delicious Everyday says

        April 03, 2016 at 9:02 am

        I'm so glad you enjoyed them Renee. The compote is my favourite part too. And so versatile as well. 🙂

        Reply
    3. Carole from Carole\'s Chatter says

      April 01, 2016 at 1:07 pm

      Hi Jennifer, this would be a great contribution to Food on Friday: Muffins & Cupcakes over at Carole's Chatter. Please do bring it over to join in the fun. Cheers

      Reply
      • Nicole @ Delicious Everyday says

        April 03, 2016 at 9:02 am

        Thanks Carole 🙂

        Reply

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    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

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