I always try to find healthier alternatives to recipes, and these whole-wheat rhubarb raspberry muffins hit it out of the ballpark.

Adapted from a Martha Stewart recipe, these whole-wheat rhubarb raspberry muffins are a delicious healthy-ish snack or dessert in the springtime.

Best and freshest in spring, rhubarb contains calcium, lutein, vitamin K, magnesium, and antioxidants, and is well known for aiding digestion.

Recent studies have also found that it can help prevent Alzheimer’s disease, improve bone health, prevent cancer, improve circulation, and help treat diabetes.

And these muffins also only contain whole-wheat and coconut sugar, so nothing is refined or overly processed.

Because of this, these whole-wheat rhubarb raspberry muffins also contain more fiber than your average muffin.

And they’re lower on the glycemic index so they won’t spike your blood sugar as much as some other desserts.

Finally, these muffins are made with walnut-hemp seed cream and contain both chia and hemp seeds, so they have the added benefit of vitamin E, omega-3 fatty acids, copper, and manganese, as well as a host of amino acids.

And from a holistic-health standpoint these muffins are wonderfully balanced.

Rhubarb, raspberry, walnuts, and seeds are generally very lubricating ingredients that are best consumed by people who tend to run dry.

Meanwhile, people who tend to run damp should limit these ingredients. .

But muffins are baked, which makes them more drying and balances out the moisture of the other ingredients.

So even though they’re incredibly moist, both people who run dry and damp will benefit and feel good eating these whole-wheat rhubarb raspberry muffins.

And if this just sparked your curiosity, you can learn more about balancing your diet with your unique body’s signs and symptoms in my E-book, Eat Healthy + Feel Better.

Want to try these amazingly delicious muffins?

Here’s the recipe.

Ingredients

4 tbsp coconut oil
1 cup coconut sugar

3/4 cup raw walnuts
1/2 cup hemp seeds
1 egg (or if you’d like to make these vegan, replace egg with 1 tbsp ground flax seeds + 3 tbsp filtered water, set aside and allow gel to form, about 5 minutes)

1 1/2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

2 tbsp chia seeds soaked in 3 tbsp water
1 tbsp hemp seeds
1 1/2 cups chopped rhubarb (1/2 cm chunks)
1/2 cup raspberries

Instructions

For the walnut-hemp cream:

Fill a measuring cup 3/4 full with raw walnuts (preferably sprouted), then pour hemp seeds over the walnuts.

Finally, add enough water to fill 1 1/2 cups of the measuring cup.

Blend on high until the cream is thick and smooth, measure out 3/4 of a cup for this recipe and save the remainder for a smoothie or hot beverage!

For the muffins:

Preheat oven to 375°F and put paper muffin cups in a 12 cup muffin tin.

Place chia seeds + water in a cup and set aside.

In a large mixing bowl, blend coconut oil and coconut sugar until smooth.

Add the egg and the walnut-hemp cream and blend well.

In a medium mixing bowl, mix the dry ingredients together, then add them to the coconut sugar mixture plus the chia seeds. Mix well, then add the rhubarb and the raspberries and blend until even.

Evenly distribute the batter into 12 muffin cups

 

Now I’d love to hear from you!

Have you tried adapting recipes by swapping in healthier ingredients? How did it turn out?

Leave a comment and tell us about it (and include a recipe if you have one!)