Strawberry Rhubarb Power Muffins Recipe

Food is powerful! If you’re an athlete, it’s crucial to fuel your body with high-quality nourishing foods. If you’re looking for the perfect pre-workout breakfast or a healthy snack to fuel your day, these do the trick!

I love these vegan and gluten-free Strawberry Rhubarb Power Muffins!

If you’re low on time in the morning, or looking for a carb-rich snack to fuel your endurance workouts, these babies will motivate you to keep pushing through. I call them Power Muffins because they are filled with superfoods like berries, buckwheat, flax and oats and contain minimal added sugar.

Strawberry Rhubarb Power Muffins Recipe

Vegan + Gluten Free | Makes 12 Muffins

  • 2 Cups Buckwheat Flour*
  • 1 1/2 Cups Rolled Oats
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Baking Powder
  • 1/2 teaspoon Sea Salt
  • 1/8 teaspoon Nutmeg
  • 1/2 Cup Apple Sauce
  • 1 Flax Egg (1 Tbs. Ground Flax Seed + 3 Tbs. water, well-mixed)
  • 1/3 Cup Maple Syrup
  • 4 Tablespoons Unsalted Butter or Coconut Oil, melted
  • 1 teaspoon Vanilla Extract
  • 1 1/2 Cups Chopped Strawberries
  • 1 Cup chopped Rhubarb (1 large stalk)

*DIY Flour: In a high-speed blender like a Vitamix, make your own flour by combining your favorite grains. I blend a combination of whatever I have, like buckwheat, amaranth and quinoa.


1 | Preheat oven to 350* Fahrenheit. Line a 12-cup muffin tin with paper liners.

2 | In a large bowl, combine flour mixture, oats, baking soda, baking powder, salt and nutmeg.

3 | In a separate bowl, whisk together the apple sauce, flax egg, maple syrup, melted butter, and vanilla. Add the wet ingredients to dry ingredients and mix until it’s just combined. Fold in the strawberries and rhubarb. The batter is thick, but if you need a bit more liquid, add a little plant milk or water.

4 | Spoon the batter into muffin cups, fill to the top.

5 | Bake for 30-35 minutes until the muffins are browned on top and you can insert a chopstick to the center and it comes out clean.

6 | Enjoy! Store in an airtight container for up to a week in the fridge – or stick it in the freezer and reheat in the oven at 300* F for about 10 minutes when you’re ready to eat.


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