Rhubarb Muffins
Servings: 12 Muffins
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Ingredients
- 1 cup spelt flour
- 3/4 cups almond flour or any gluten free flour blend
- 1 teaspoon baking soda
- 3/4 cup agave
- 1/4 cup cup unsweetened soy milk or other plant based milk
- 1 teaspoon vanilla extract
- 1/3 cup canola oil
- 1 tablespoon apple cider vinegar
- 1 1/2 cups fresh or frozen rhubarb
Instructions
- Preheat oven to 350 degrees F. Place 12 silicone muffin cups on a cooking sheet or grease a 12 tin muffin pan. Set aside.
- In a large mixing bowl, sift together the flour and baking soda. Whisk until mixed.
- Add the rhubard to the bowl and stir until well mixed and all the rhubarb is coated in flour.
- In a seperate bowl, combine the agave, soy milk, vanilla, oil and vinegar. Whisk until just combined.
- Pour the liquid ingredients into the flour and rhubarb mixture. Mix using a large spoon by folding until just combined. Don't overmix.
- Spoon the mixture into 12 muffin cups, filling them 3/4 full.
- Bake for 25-30 minutes. Remove from the oven and insert a tester into the center of a muffin. The muffins are done when it comes out clean.
- Leave muffins to cool in cups for 1 minute and then remove them and let them cool on a baking rack.
Notes
You can reduce the tartness of the muffins by replacing 1/2 cup rhubard with 1/2 cup chopped fresh or frozen strawberries.