A while back, I was on the hunt for a recipe for rhubarb muffins: preferably made with whole-grain flour and without milk or eggs. A little sugar or sweetener was okay – after all, muffins aren’t an everyday food. Here, I opted for coconut blossom sugar.

Whether coconut blossom sugar is actually healthier than processed white sugar is debatable. Coconut blossom sugar has a somewhat higher mineral and vitamin content – but sugar is still sugar and should thus be used sparingly (as with all alternative sweeteners). Honey can also be used in this recipe.

The muffins take no more than 15 minutes to prepare. In these photos, I’ve used currants instead of rhubarb. I’ve already tried baking these muffins with several kinds of fruit and they come out great every time!

Basic Recipe for Fruity Whole-Grain Muffins

Rezept drucken
Rezept drucken
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time
  • 300 g fruit
  • 75 g walnuts
  • 50 g coconut blossom sugar*
  • 200 g spelt flour
  • 2 tsp baking powder*
  • 1 tbsp cornstarch
  • 70 ml walnut oil* or sunflower oil
  • 100 g yogurt or white almond butter
  • 2 tbsp lemon juice
  1. Cut washed and peeled fruit into small cubes. Chop walnuts.
  2. Combine flour, coconut blossom sugar, and baking powder in a bowl.
  3. In a separate bowl, whisk together starch, yogurt or almond butter, oil, lemon juice, and 75 ml water.
  4. Add the liquid ingredients to the flour mixture. Fold in fruit and nuts.
  5. Divide batter into 12 muffin cups.
  6. Bake at 200°C (top and bottom heat) for approx. 20 min.
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