Rhubarb Muffins
INGREDIENTS
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3 cups of flour (almond, coconut, chickpea etc. - I use a combination of whatever I have on hand)
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1 1/2 cups of coconut palm sugar
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1 tsp baking soda
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1 tsp sea salt
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2 organic free range eggs
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1 cup almond milk w/ 1 tbsp apple cider vinegar
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2/3 cup grapeseed oil
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2 tsp vanilla extract
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2 cups of chopped fresh or frozen rhubarb (Frozen rhubarb may bring more moisture to the muffins, so may need to cook for longer)
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cinnamon
PREPARATION
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Preheat oven to 375° F.
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In a large bowl, whisk together the flour, coconut palm sugar, baking soda and the sea salt.
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In another, smaller bowl, beat the eggs, almond milk w/ apple cider vinegar, oil and vanilla extract
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Gently stir the egg mixture into the flour mixture, just until combined. Do not over mix.
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Gently fold in the chopped rhubarb.
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Fill paper lined muffin cups about three quarters full and lightly sprinkle with cinnamon.
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Bake at 375° F for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Makes 18 muffins.
