Strawberries and rhubarb galore! If you’re looking for a recipe to use up all the fresh strawberries and rhubarb you’ve got laying around then this is just for you!
Yay for summer fruit! The sweet strawberries pair wonderfully with the tart rhubarb in these muffins.
Strawberry Rhubarb Muffins (Vegan and Gluten-Free)
Makes 12 muffins
Inspired by The Kitchn
1 cup of unsweetened coconut milk
1 tsp apple cider vinegar
2/3 cup of organic sugar
1/4 cup of coconut oil, melted
1 tsp vanilla extract
1 and 1/2 cups of almond flour
1 cup of coconut flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cardamom
1 and 1/2 cups of diced rhubarb
1 cup of diced strawberries
To make these muffins, start by preheating your oven to 400 degrees.
In a small mixing bowl combine the coconut milk, apple cider vinegar, sugar, coconut oil and vanilla.
In a separate, larger mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, and cardamom.
Fold the strawberries and rhubarb into the dry mixture.
Then pour the wet ingredients into the dry ingredients and stir to combine.
Pack the mixture into balls about a 1/4 cup in size and place in a lined muffin tin.
Bake for about 15-20 minutes or until edges are golden brown. These muffins are best served fresh! Enjoy!
Note: These muffins are a bit crumbly, so let cool completely before taking out of muffin tin. Packing the muffins before baking helps them stay together. But even the ones that came out a bit crumbly worked great as a topping for yogurt!
Enjoy the bounty of berries,