Vegan Strawberry Rhubarb Muffins
A delicious spring treat or breakfast that is gluten-free, vegan, and simple to make. These Vegan Strawberry Rhubarb Muffins will be on repeat all Spring long.
Equipment
- Muffin Tin
Ingredients
- 2 ½ oat Flour gluten-free
- ⅓ cup coconut sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cardamom
- ½ tsp fine sea salt
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ cup raw walnuts rough chopped
- ¾ cup strawberries chopped
- ½ cup rhubarb chopped
- ½ cup unsweetened applesauce
- ½ cup coconut milk full fat and from a can
- 2 flax eggs 2 tbsp ground flax seeds + 4 tbsp water
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°
- Prepare the flax egg and allow for it to sit for about 5 minutes.
- In a large bowl, whisk together the vanilla extract, coconut milk, flax egg. Then add in the remaining ingredients EXCEPT the strawberries, rhubarb, and walnuts. Whisk again.
- Then, add in the strawberries, rhubarb, and walnuts and mix them with a rubber spatula.
- Using an ice cream scooper, add the batter into your muffin tins. Be sure to lightly grease the tins with coconut oil or use muffin paper.
- Bake for about 30 minutes and allow for them to cool.
- Serve and enjoy!