Vegan Cinnamon Rhubarb Muffins
Author: 
Recipe type: Muffins
Serves: 24 muffins
 
Great summer treat and breakfast for the whole family.
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees and line muffin tin or grease each tin.
  2. In medium mixing bowl combine all dry ingredients.
  3. In large mixing bowl, beat together ground flaxseed + water and oil.
  4. Add the pure vanilla extract, almond milk and lemon juice and mix well.
  5. Add the dry ingredients to the wet ingredients and mix until well combined.
  6. Stir in the chopped rhubarb.
  7. Spoon muffin mixture into each individual muffin tin, filling each tin almost to the top.
  8. Bake for 20 - 22 minutes (until lightly browned)
  9. Let muffins stand for 5 minutes and remove from tins, allowing to cool on cooling rack.
  10. Enjoy
  11. 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/