Vegan Cinnamon Rhubarb Muffins
Author: Bryanna @ wholesomelyfit.com
Recipe type: Muffins
Serves: 24 muffins
- 3 c whole wheat flour
- 1 c raw organic sugar
- 2½ tsp cinnamon
- ½ tsp salt
- 1 tsp baking soda
- 3 tsp baking powder
- 3 Tbs ground flaxseed + 9 Tbs water (or ¾ c applesauce)
- ½ c coconut oil, melted or softened
- 2 tsp pure vanilla extract
- 1 c + 1 Tbs almond milk
- 1½ tsp lemon juice
- 2 c rhubarb, chopped into small pieces
- Preheat oven to 400 degrees and line muffin tin or grease each tin.
- In medium mixing bowl combine all dry ingredients.
- In large mixing bowl, beat together ground flaxseed + water and oil.
- Add the pure vanilla extract, almond milk and lemon juice and mix well.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Stir in the chopped rhubarb.
- Spoon muffin mixture into each individual muffin tin, filling each tin almost to the top.
- Bake for 20 - 22 minutes (until lightly browned)
- Let muffins stand for 5 minutes and remove from tins, allowing to cool on cooling rack.
- Enjoy
- Can be frozen in a air tight container or ziplock bag and will keep for a couple of months.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2014/08/01/summer-muffin-recipes/
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