Healthy Vegan Strawberry Rhubarb Muffins – Ayurvedic Recipe

I have been on a muffin kick lately and since strawberries and rhubarb are in season, I came up with delicious, healthy tasting ayurvedic recipe.

I don’t grow strawberries or rhubarb myself but I got some wonderful organic products at our local market.

Muffins are a great breakfast food and combine well with fruit. These strawberry rhubarb muffins are an excellent source of vitamin C & K, low in sodium, low in saturated fat and low in cholesterol

I eat muffins regularly as part of my Ayurvedic diet and use only natural organic sweeteners – as little as possible to give them that yummy sweet taste.


Prep time:  5 min Active cooking time:  25 min  Total time to make:  30 min

Serves: up  to 12 people – 1 muffin


1/2 cup of coconut flour or oat bran

1 and 1/2 cups of whole wheat flour

1 cup of sliced rhubarb

1 cup of sliced strawberries

2 teaspoon of  baking powder (aluminum free)

1/2 teaspoon of baking soda (aluminum & corn free)

1 teaspoon of ground cinnamon

1 cup of soy milk

(non vegan use whole milk, butter milk or low fat milk)

1/2 cup of apple sauce as sweetener and egg replacement

2 tablespoons of agave, maple syrup or cane sugar (optional)

2 tablespoons virgin coconut oil (unrefined) or canola oil

(non vegan use ghee)

*use fresh organic ingredients if possible

Preparation & Cooking Procedure:

1. Preheat oven to 400ºF.

2. Stir and mix the flours, cinnamon, baking soda and baking powder.

3. In another bowl, combine rhubarb, strawberries, milk, applesauce, sweetener and oil .

4. Add the dry ingredients to the wet ingredients and mix until moistened.

5. Scoop into 12 greased muffin tins. Bake for 25 – 30 minutes at 400ºF or until a tooth pick comes out clean.


You may also like: