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.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 12

Course: Breakfast, Dessert

Cuisine: American

Ingredients Equipment Method

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

Equipment

Muffin Tin

Method

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!