Ingredients

  • 1 C whole wheat flour
  • 1 C rolled oats
  • 1 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 tbsp flaxseed meal
  • 3/4 C almond milk, unsweetened, unflavored
  • 1 medium banana, ripe
  • 1/2 C dates, chopped
  • 2 tsp vanilla extract
  • 1 C strawberries, chopped
  • 1/2 C rhubarb, chopped
  • 2 tbsp almonds, chopped

Instructions

  1. Preheat oven to 375°F. Line twelve 2½-inch muffin cups with foil liners or use a silicone muffin pan. (See tip, recipe intro.)
  2. In a large bowl stir together the first five ingredients (through salt). In a small bowl combine flaxseed meal and ¼ cup water; let stand 5 minutes.
  3. In a blender combine flaxseed mixture and the next four ingredients (through vanilla). Cover and blend about 2 minutes or until very smooth. Add to flour mixture; stir just until moistened. Stir in strawberries and rhubarb.
  4. Spoon batter into prepared muffin cups. Sprinkle with almonds. Bake 20 to 25 minutes or until a toothpick inserted in centers comes out clean. Cool in pan on a wire rack 10 minutes. Transfer muffins to wire rack; cool completely.