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Strawberry Rhubarb Muffins

SnacksDairy FreeVegetarian
These Strawberry Rhubarb muffins are fluffy and naturally sweet.
Servings 15 large muffins

Ingredients

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

Instructions

  • Preheat oven to 350F (180C). Grease a muffin tin or line with parchment paper.
  • In a large mixing bowl, combine flour, sugar, baking soda and powder and cinnamon.
  • 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.
  • Make a well in the centre of the dry ingredients and add wet ingredients. Stir until combined.
  • Spoon batter into muffin cups till 3/4 cup full. Bake for 15-18 minutes.
  • Enjoy immediately or refrigerate for up to 5 days or store in the freezer for up to 3 months.

Notes

*These muffins can be made gluten-free with oat, buckwheat or brown rice flour. My fave is half buckwheat and half oat flour. If you change the flour you may need to add more liquid. I doubled the liquid with the GF flours I used.
**Or 2 flax eggs. 1 flax egg = 1 tbsp ground flax + 4 tbsp water. Let sit until egg-like, about 5 minutes.
**Let coconut oil cool slightly before combining otherwise it will cook the egg in the recipe.
Find this recipe and more at https://www.joyoushealth.com/27342-blog-strawberry-rhubarb-muffins/