Rhubarb-Strawberry Muffins

Are you still looking for a great dessert for Mother’s Day? Or just a healthy snack for in between? How about sugarfree rhubarb strawberry muffin? 🍓🧁Super tasty and healthy with wholemeal spelt flour and ground almonds.

Super tasty and healthy with wholemeal spelt flour and ground almonds. Rhubarb also belongs to the superfoods thanks to its potassium, vitamin C, calcium and phosphorus content. The muffins are prepared very quickly, tasty and juicy and sugarfree. ❤


Dish Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Baking 25 minutes
Total Time 20 minutes
Servings 12 Muffins
Author Gloria Corazon Sommer


  • 100 gr. Wholemeal Spelt Flour
  • 100 gr. Ground Almonds
  • 2 stems Fresh Rhubarb
  • 1 Tsp. Baking Powder
  • 2 Pcs. Eggs
  • 75 gr. Butter
  • 75 gr. Erythritol
  • 6 pcs. Medium sized Strawberries halved
  • 1 Tsp. Vanilla paste


  1. Preheat the oven to 180 degrees or 160 degrees circulating air. 

  2. Prepare the rhubarb and cut into small cubes. 

  3. Beat the butter with the sugar until frothy and add the eggs and vanilla paste. Mix well. 

  4. Now mix the wholemeal spelt flour, ground almonds and baking powder and add to the egg mixture. 

  5. Finally, add the rhubarb cubes to the muffin mixture and mix well. If the mixture is too dry, add a little water or milk. 

  6. Now divide the muffin dough into 12 paper moulds and place half a strawberry per muffin on top. 

  7. The muffins can now be baked in the oven for 20-25 minutes – the best way to do this is as usual. 

I hope you enjoyed the recipe & I look forward to your comments on my healthy rhubarb-strawberry muffins🍓🧁 and let me know how your version of this recipe has become!

♡ Gloria Corazon Sommer

P.S. made my recipe? Mark your post with @corazonfood or #corazonfood on Instagram!


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