Raspberry Rhubarb Flax Muffins

*These Raspberry Rhubarb Flax Muffins are a wholesome breakfast loaded with whole wheat flour, ground flaxseed, coconut oil, and maple syrup. Fresh raspberries and rhubarb offer the perfect sweet and tart finish.*

These Raspberry Rhubarb Flax Muffins are loaded with whole wheat flour, ground flaxseed, coconut oil, and maple syrup for the perfect wholesome breakfast! | The Millennial Cook #springrecipe #muffins #strawberry #rhubarb #flax

Hi lovelies! I have an awesome spring baking project for you today and I’m so excited, because these muffins are seriously delish 🙂 I was thinking yesterday about my own personal approach to healthy eating. I feel like in the modern day of Instagram and YouTube there are so many people out there pushing these pretty extreme forms of, what they call, “healthy” eating. And it goes far beyond the paleo and the vegan and the raw vegan and the macro counters – which all seem pretty extreme to me in the first place. These days, there are people limiting or criticizing all sorts of different foods, and even food groups, that have tons of nutritional benefits. What strikes me the most are all of the specific products that these people promote. It goes far beyond green juice and greek yogurt; these days that’s turned into grain-free, vegan, nut-based tortillas and raw energy bars made only with dates, almonds, and egg whites. Oh, and don’t forget the daily matcha drinks.

These Raspberry Rhubarb Flax Muffins are loaded with whole wheat flour, ground flaxseed, coconut oil, and maple syrup for the perfect wholesome breakfast! | The Millennial Cook #springrecipe #muffins #strawberry #rhubarb #flax

These Raspberry Rhubarb Flax Muffins are loaded with whole wheat flour, ground flaxseed, coconut oil, and maple syrup for the perfect wholesome breakfast! | The Millennial Cook #springrecipe #muffins #strawberry #rhubarb #flax

Now, I’m all for incorporating a reasonable portion of these foods, if the timing is right and you actually enjoy them. But the problem is that it can be really, really easy to get sucked in way too far towards these extreme approaches to eating. Especially for young people who are simply experimenting and don’t know any better. And especially when these social media celebrities are posting every single meal they eat on their Instagram stories and literally none of it contains an ounce of refined sugar, dairy, or gluten. I have to say, I like to enjoy a much more balanced approach when it comes to my own diet. You guys already know that I love a good dessert, pasta dish, or pizza, and I indulge in these types of foods regularly. Usually daily 🙂 But I also looove me some fruits and vegetables. My dinner last night was loaded with cauliflower, the most fresh snap peas from the farmers’ market, and a perfectly sweet and ripe mango. I mean, I’ve even been know to choose raspberries over gelato on an occasion or two. I’d rather focus on eating what truly tastes good and what will satisfy my tastebuds and my stomach – and yes, that includes kale and cupcakes, too. So keep your raw, vegan protein balls and juice cleanses and calorie-free, stevia-laden ice cream. I’m perfectly happy to eat a sandwich for lunch, a salad for dinner, and some Ben & Jerry’s before bed.

These Raspberry Rhubarb Flax Muffins are loaded with whole wheat flour, ground flaxseed, coconut oil, and maple syrup for the perfect wholesome breakfast! | The Millennial Cook #springrecipe #muffins #strawberry #rhubarb #flax

That being said, I do love incorporating more super healthful foods into my everyday routine – as long as it’s done for fun and for taste, rather than because I feel like I have to. I mean, I love almond butter and I’ve gotten seriously into kombucha recently. And that’s where these delicious wholesome muffins come in. Most of my baking is filled with white sugar and white flour and butter – and I like it that way. Hell, I’ve made another variation of these very same muffins many times that features all three of those ingredients. But today I thought that it would be fun to swap in some new additions. And the results were amazing! These hearty, sweet muffins feature whole wheat flour, ground flaxseed, and lots of coconut oil. Now, I could tell you about the health benefits of each of these ingredients – but I’d rather tell you about the taste! These muffins are dense with a super rich, moist crumb. The flaxseed adds a delicious nutty flavor and maple syrup provides a fragrant sweetness. Of course, I had to add some fruit to these muffins, too. I picked up fresh rhubarb and raspberries from the farmers’ market and tossed them with a bit of brown sugar before folding them into the batter. The tart rhubarb and sweet raspberries both caramelized into these delicious little pockets of flavor. I’m looking forward to substituting blueberries in the summer and chopped apples this fall. So yes, these hearty and healthy muffins will definitely be a year-round favorite in my kitchen. But don’t worry, knowing me I’ll probably be enjoying a doughnut for breakfast tomorrow 😉

These Raspberry Rhubarb Flax Muffins are loaded with whole wheat flour, ground flaxseed, coconut oil, and maple syrup for the perfect wholesome breakfast! | The Millennial Cook #springrecipe #muffins #strawberry #rhubarb #flax

These Raspberry Rhubarb Flax Muffins are loaded with whole wheat flour, ground flaxseed, coconut oil, and maple syrup for the perfect wholesome breakfast! | The Millennial Cook #springrecipe #muffins #strawberry #rhubarb #flax

Raspberry Rhubarb Flax Muffins

  • Servings: 12
  • Difficulty: Easy
  • Print

These Raspberry Rhubarb Flax Muffins are a wholesome breakfast loaded with whole wheat flour, ground flaxseed, coconut oil, and maple syrup. Fresh raspberries and rhubarb offer the perfect sweet and tart finish.

Ingredients

  • 1 ½ cups raspberries
  • 1 cup sliced rhubarb
  • ¾ cup brown sugar, divided
  • 1 cup flour
  • 1 cup whole wheat flour
  • ¼ cup ground flaxseed
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon salt
  • 2 eggs
  • ½ cup milk or almond milk
  • ½ cup melted coconut oil
  • ¼ cup maple syrup
  • 1 teaspoon vanilla

Directions

  1. Preheat oven to 375°. Grease a muffin tin.
  2. In a bowl, gently stir together raspberries, rhubarb, and one quarter cup brown sugar. Let sit while you prepare the batter.
  3. In a small bowl, whisk together flour, whole wheat flour, ground flaxseed, baking powder, cinnamon, cardamom, and salt.
  4. In a large bowl, whisk eggs until smooth.
  5. Add milk, coconut oil, maple syrup, vanilla, and remaining one half cup brown sugar. Whisk until smooth.
  6. Add flour mixture to liquid ingredients. Stir together until just combined.
  7. Carefully fold in raspberries and rhubarb.
  8. Spoon batter into prepared tin. Bake until lightly browned and a tested inserted in the center of one muffin comes out clean, about twenty five minutes.

These Raspberry Rhubarb Flax Muffins are loaded with whole wheat flour, ground flaxseed, coconut oil, and maple syrup for the perfect wholesome breakfast! | The Millennial Cook #springrecipe #muffins #strawberry #rhubarb #flax

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