Ingredients

• 2 cups spelt flour* Ingredients
• 1/4 cup coconut sugar Ingredients
• 1 tsp baking soda Ingredients
• 2 tsp baking powder Ingredients
• 2 tsp ground cinnamon Ingredients
• 2 medium eggs, whisked Ingredients
• 1/4 cup maple syrup Ingredients
• 1/2 cup non-dairy milk Ingredients
• 1/4 cup melted coconut oil Ingredients
• 1 1/2 cups chopped fresh strawberries Ingredients
• 3/4 cup chopped rhubarb Ingredients

Instructions

1. Preheat oven to 350F (180C). Grease a muffin tin or line with parchment paper.
2. In a large mixing bowl, combine flour, sugar, baking soda and powder and cinnamon.
3. In a separate bowl, combine eggs, maple syrup, non-dairy milk and melted coconut oil.** Add the strawberries and rhubarb to this mixture and combine.
4. Make a well in the centre of the dry ingredients and add wet ingredients. Stir until combined.
5. Spoon batter into muffin cups till 3/4 cup full. Bake for 15-18 minutes.
6. Enjoy immediately or refrigerate for up to 5 days or store in the freezer for up to 3 months.