Strawberry Rhubarb Flax Muffins
  1. Preheat oven to 375°F. Lightly oil a muffin tin or line with muffin liners.
  2. In a large bowl, combine flour, flax meal, baking powder, baking soda, and salt. Whisk to combine.
  3. In a separate bowl, combine oil, maple syrup, eggs, vanilla, and milk. Whisk to combine.
  4. Pour liquid mixture into flour mixture. Stir with rubber spatula until just combined. Be careful not to over mix.
  5. Fold in strawberries and rhubarb.
  6. Scoop the batter into the muffin tin, filling each muffin about 3/4 full. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
  7. Remove from oven. Let cool about 5-10 minutes in the tin, then remove muffins to finish cooling. Store in an airtight container.
Recipe Notes

NUTRITION PER MUFFIN: 170 calories, 7g total fat, 1g saturated fat, 35mg cholesterol, 164mg sodium, 23g carbohydrate, 4g fiber, 7g sugar, 4.5g protein, 63mg potassium, 71mg phosphorus

*I ALWAYS have muffins stocked in my freezer. I recommend freezing muffins in an airtight container or ziploc bag, then microwaving one for about 30 seconds when you want to enjoy!