Raspberry Rhubarb Breakfast Muffins

This is one delicious and healthy muffin! These Raspberry Rhubarb Breakfast Muffins are made with fresh raspberries and rhubarb to create some tangy/sweet pops of flavor against a hearty whole wheat, refined sugar free muffin. Add some cinnamon oat crumble on top and these will be a grab and go breakfast that you will make over and over again.

True story. I made these just last week. They make 6 jumbo muffins and I ate one in the late morning after having some fruit and chia lemon water to break my fast. It was hearty and filling as well as satisfying because there is a hint of sweetness to it. I set them out on a platter and figured I’d have another tomorrow. After going about my day, I noticed them steadily disappearing. By evening they were gone. My teenage son had eaten the rest on his own! Don’t ask me how he does it. I am happy that these muffins are made with 100% plant-based whole food ingredients. They are HEALTHY! Here’s why.

Ingredients In Raspberry Rhubarb Breakfast Muffins

As I stated above, these muffins are made with healthy whole food ingredients. I love that I can feel like I am having a treat while still offering my body optimal nutrients to fuel it during the day. Here are a few of my favorite ingredients in these muffins and why I love them.

Organic Whole Wheat Flour:

Whole wheat flour is made from the entire wheat grain, which includes the bran, germ, and endosperm. This means it retains more nutrients compared to refined white flour, which is made from only the endosperm. Whole wheat flour is a good source of dietary fiber, B vitamins (such as thiamine, niacin, and folate), minerals (including magnesium, phosphorus, and zinc), and antioxidants. It is full of fiber and very filling!

I like to choose organic whole wheat products as they are glyphosate free. Here is one I like Bob’s Red Mill Organic Whole Wheat Flour. Whole wheat does offer a denser texture and stronger flavor than white flour. I used 1/4 cup of white flour and adjusted some other ingredients to allow for a nice rise and texture to these muffins. Whole wheat does contain gluten which can be bothersome to some people. You should be able to sub gluten free flour for the whole wheat in a 1:1 ratio if need be.

Monk Fruit Sugar

Using monk fruit sugar as a substitute for refined sugar offers several potential health benefits. Here are some of the key advantages:

Zero Calories:

Monk fruit sugar, also known as monk fruit extract or monk fruit sweetener, is derived from the monk fruit (Luo Han Guo). It contains zero calories, making it a suitable option for individuals who are looking to reduce their calorie intake or manage their weight.

Glycemic Impact:

Monk fruit sugar has a minimal impact on blood sugar levels. It does not contain glucose or fructose and is instead primarily composed of natural compounds called mogrosides. Mogrosides provide sweetness without significantly affecting blood glucose levels, making monk fruit sugar a favorable choice for people with diabetes or those aiming to control their blood sugar levels.

No Effect on Tooth Health:

Unlike refined sugar, which can contribute to tooth decay and dental issues, monk fruit sugar does not promote dental cavities. The absence of fermentable carbohydrates in monk fruit sugar means that oral bacteria cannot readily metabolize it into acids that harm tooth enamel.

Natural Source and Antioxidant Properties:

Monk fruit sugar is derived from the monk fruit, a small green gourd native to Southeast Asia. The fruit contains natural antioxidants known as mogrosides, which have been shown to possess anti-inflammatory and anticancer properties in preclinical studies. However, more research is needed to fully understand the potential health benefits of these compounds in humans.

Low Impact on Flavor:

Monk fruit sugar has a sweet taste similar to sugar but without the same level of intensity. Some individuals may perceive a slight aftertaste with monk fruit sugar, which can vary depending on the brand and product. However, many people find it to be a suitable alternative for reducing overall sugar consumption while still satisfying their sweet cravings.

When using monk fruit sugar as a replacement for refined sugar in recipes, it’s important to note that monk fruit sugar is significantly sweeter than sugar, so less is needed. It’s advisable to follow the recommended conversion ratios provided by the manufacturer or consult specific recipes tailored for using monk fruit sugar.

While monk fruit sugar can be a useful alternative to refined sugar, it’s still important to consume all sweeteners in moderation and maintain a balanced diet overall, focusing on whole foods, fruits, vegetables, and nutrient-dense ingredients.

Chia Seeds

This recipe is plant0-based and vegan. It does not use eggs like a traditional muffin recipe would. Adding chia seeds mixed with liquid is a healthy alternative to eggs and can be used as a binding agent in baked goods. What I love most about it is it gives these muffins a nice dose of heart healthy Omega 3s and adds a bit of healthy fat to this recipe. Yesssss!

Raspberries and Rhubarb

As I stated above, I used two fruits in this recipe. They are both packed with vitamins, nutrients, and antioxidants. That part is awesome! Equally as good, I love the flavor they add to these muffins. Raspberries are sweet and slightly tart. Rhubarb can be tart as well. These fruits give this muffin some nice pops of flavor. The muffin base is hearty and slightly sweet due to the monk fruit. The raspberry and rhubarb are the perfect flavor profile addition.

The Oat Crumble Topping

Even healthy muffins deserve a muffin top that is irrisistable. This oat crumble topping is just that! It uses just a 1/2 Tbsp of coconut oil, 1/4 cup of wheat flour, 1/4 cup of rolled oats and some cinnamon and salt. It gets all nice and crisp on the top and adds just the right amount of sweet cinnamon flavor with a slightly salty aftertaste. You could skip it, but do you really want to?

Baking Tips

I baked these muffins in 6 larger muffin tins. You could use a 12 muffin tin with this recipe, just fill each space about halfway full as the muffins will rise. I line them with parchment paper to avoid oil and allow for easy removal. The parchment paper also adds a pretty touch if you were to bring these muffins to an event or brunch.

Store them in an airtight container to keep them moist. You can freeze them too. Just place in a sealed ziplock and use within a month. These muffins are best eaten fresh from the oven. Allow to cool completely on a wire rack before eating.