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Roasted Strawberry Rhubarb Breakfast Muffins With Pistachio Crumb Topping

These Roasted Strawberry Rhubarb Muffins with Pistachio Crumb Topping are the perfect spring muffin to start any day with!

Course Breakfast
Cuisine American
Keyword muffins, rhubarb, strawberry
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 12 muffins
Author Shelly Westerhausen

Ingredients

Strawberry rhubarb muffins:

  • 1 pint strawberries , stems removed and quartered
  • 2 large stalks rhubarb (about 1/2 cup once chopped), chopped into 1/2-inch pieces
  • 2 Tablespoons sugar (I used organic natural cane sugar here)
  • 1 cup coconut milk (or any milk will do here)
  • 1 teaspoon apple cider vinegar
  • 2 cups spelt flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon lemon zest
  • 1/4 cup sunflower oil
  • 1/4 cup maple syrup
  • 1 very ripe banana , smashed
  • 1 egg , lightly beaten (should be able to sub in another cup of bananas for vegan version)
  • 1 teaspoon vanilla extract

Crumb topping:

  • 1/4 cup rolled oats
  • 1/4 cup pistachios
  • 2 Tablespoons brown sugar
  • 1 teaspoon salt
  • 1 Tablespoon cold butter (use coconut oil to make vegan)

Instructions

Roast the strawberries and rhubarb:

  1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.

  2. Transfer the strawberries and rhubarb to the baking sheet in a single layer and sprinkle with sugar.

  3. Bake for 20 to 25 minutes or until the strawberries start to ooze. Remove from oven and let cool completely.

  4. Lower your oven to 350 degrees F.

Make the muffins:

  1. Measure out the coconut milk in a large liquid measuring cup and add the apple cider vinegar. Let sit for about 10 minutes so that the vinegar has time to curdle with the milk.

  2. Line a muffin pan with 12 muffin liners and set aside.

  3. In a mixing bowl, whisk together the flour, baking soda, salt, and lemon zest.

  4. Make a well in the center of the dry ingredients and add the mashed bananas, egg, oil, maple syrup, vanilla extract, and coconut milk. Whisk the wet ingredients together until combined and then fold the dry ingredients into the wet until just incorporated.

  5. Next, fold in the roasted fruit. Evenly divide the batter between your 12 muffin pan and set aside.

  6. In a food processor or high speed blender, pulse the oats, pistachios, brown sugar, salt, and butter until combined and a chunky crumble has formed.

  7. Top each muffin with a tablespoon of crumb (or divide it evenly between all the muffins) and transfer to your warmed oven.

  8. Bake muffins for 18 to 22 minutes, or until the top has browned and a toothpick comes out of the center muffin clean.

  9. Remove from oven and let cool before serving.

Recipe Notes

Adapted from Tropical Mini Breakfast Muffins.