Rhubarb Muffins
Ingredients
Dry Ingredients
-
¾
cup
all-purpose flour
-
¾
cup
white whole wheat flour
-
½
cup
light brown sugar, packed (or coconut sugar)
-
1
teaspoon
baking soda
-
1½
cups
diced rhubarb
Wet Ingredients
-
1
cup
unsweetened applesauce
-
2
large
eggs
-
¼
cup
maple syrup
-
¼
cup
unsweetened plain almond milk
-
2
tablespoons
melted coconut oil
Instructions
- Preheat the oven to 350ºF and prepare a muffin tin with liners or nonstick spray.
- In a large bowl, whisk together the applesauce, eggs, maple syrup, and almond milk.
- Add the dry ingredients to the wet mixture and stir until combined.
- Mix in the melted coconut oil until fully incorporated.
- Spoon the batter into the muffin tin, filling each cup about ⅔ full.
- Bake for 16-18 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to cool for at least 10 minutes before transferring them to a cooling rack.
Nutrition Facts (estimated)
Servings
12
Calories
182
Total fat
4g
Total carbohydrates
34g
Total protein
4g
Sodium
0mg
Cholesterol
0mg
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