Strawberry Rhubarb Muffins
Ingredients
The muffins
-
2
cups
gluten-free flour
-
1
tsp
baking soda
-
½
tsp
sea salt
-
2
large
eggs
-
¾
cup
coconut sugar
-
½
cup
melted coconut oil
-
½
cup
coconut milk
-
1
tsp
vanilla extract
-
1
cup
finely chopped strawberries
-
¾
cup
finely chopped rhubarb
The crumb topping
-
¼
cup
coconut sugar
-
1
tbsp
gluten-free flour
-
a dash
cinnamon
-
2
tsp
soft coconut oil
Instructions
- Preheat the oven to 350 degrees and grease a muffin pan.
- In a small bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, stir together the eggs, coconut sugar, coconut oil, coconut milk, and vanilla extract.
- Add the dry ingredients to the wet mixture and stir to combine, then fold in the strawberries and rhubarb.
- For the crumb topping, process the coconut sugar, flour, cinnamon, and coconut oil in a food processor until crumbly.
- Transfer the muffin batter to the muffin pan and sprinkle the crumb topping on each muffin.
- Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the muffins on a wire rack.
Nutrition Facts (estimated)
Servings
12
Calories
213
Total fat
11g
Total carbohydrates
28g
Total protein
3g
Sodium
225mg
Cholesterol
27mg
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