Oh My Veggies · by Nicole
Rhubarb and Strawberry Whole Wheat Muffins
NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 15%
CARBS 65G66% OF CAL
5G FIBER22G OTHER39G TOTAL SUGAR
FAT 14G32% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole wheat muffins with roasted rhubarb and strawberry compote mixed throughout, offering a tart and sweet breakfast or weekend treat.
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View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- COMPOTE:
- 300 g rhubarb (chopped, 10 oz)
- 200 g strawberries (hulled, 7 oz)
- 125 g raw sugar (1/2 cup)
- zest and juice of 1 lemon
- MUFFINS:
- 200 g whole wheat spelt flour (1 3/4 cups)
- 1 1/2 tsp baking powder
- 75 g raw sugar (1/3 cup)
- 1 egg
- 125 ml milk (1/2 cup, either dairy or not milk)
- 75 ml olive oil or coconut oil (1/3 cup, not extra virgin)
At a glance
PER SERVING · TIME 45M
CAL 20%·PRO 15%
CARBS 65G66% OF CAL
5G FIBER22G OTHER39G TOTAL SUGAR
FAT 14G32% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 29mg
- Total sugar
- 39g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 304mg
- Calcium
- 89mg
- Iron
- 18mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 29MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.