Tart foods call my name... like we go way, way back. Giant dill pickles, sourdough bread and strawberry rhubarb pies are fond food memories synonymous with my childhood. To this day, strawberry rhubarb pie is still one of my most favorite desserts - it's the perfect blend of sweet and sour.
But, pie isn't exactly something I can eat everyday and honor my health so I make it only a few times a year for holidays or special occasions. Thing is - STRAWBERRIES ARE EVERYWHERE RIGHT NOW. They are juicy, red, and perfectly sweet this time of year. Not those mealy, imposter strawberries bought in the off-season. You just can't beat seasonal eating! This got me thinking... can I re-invent my favorite pie into a healthy muffin?
Can I make it gluten-free (no thank you migraine), vegan and nut-free with a low-FODMAP option so all food-allergy and intolerance sufferers can enjoy them too? GAME ON.
I am pleased to present my one-bowl healthy Strawberry Rhubarb Muffins. They are:
- make-ahead friendly
- packable lunch-friendly
- seasonal eating-friendly
AND DELICIOUS! The outer layer has a wonderful caramelized texture while the inside is moist and light.