Strawberry Rhubarb Muffins

Strawberry rhubarb is one of my favorite flavor combinations.  These muffins are full of flavor and healthy as usual. 

Ingredients:

1 cup whole wheat flour

1 cup almond flour

1 scoop vanilla protein powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon strawberry extract

2 eggs

½ cup unsweetened applesauce

1 stalk of rhubarb diced or chopped in food processor

1 cup diced strawberries plus sliced strawberries for topping

1 ½ tablespoons light brown sugar

Directions:

1. Preheat the oven to 350 degrees.  Spray muffin tins with baking spray or line with liners. 
2. Chop rhubarb in food processor or finely by hand.
3. Add flours, peanut butter, protein powder, baking soda, and salt to a bowl.  Mix to combine.
4. Add beaten eggs, applesauce, and strawberry extract.  Mix gently.
5. Add diced strawberries and rhubarb. Mix gently.
6. Use a large cookie scooper to fill muffin tins.
7. Gently press sliced strawberries on the top of each muffin. Sprinkle with 1/8 teaspoon light brown sugar on the top of each muffin.
8. Bake 20 minutes.
9. Let cool for at least 10 minutes on a wire rack before removing from the pan.
10. Store in an air-tight container.  I store these in the fridge after 2 days.  I also freeze extra muffins to enjoy later.