These vegan raspberry rhubarb muffins are full of flavor and great for breakfast or a snack that doesn't contain gluten. They're soft and moist, and they're full of fruity goodness.
Ingredients: 1 cup gluten-free flour. 1/2 cup almond flour. 1/2 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup almond milk. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 cup diced rhubarb. 1/2 cup fresh raspberries.
Instructions: Preheat oven to 350F 175C and line a muffin tin with liners. In a large bowl, mix together gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, and salt. In another bowl, whisk almond milk, melted coconut oil, and vanilla extract. Pour wet ingredients into dry ingredients and mix until just combined. Fold in diced rhubarb and raspberries gently. Spoon batter into muffin liners, filling each about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes
Cook Time: 25 minutes
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