Strawberry Rhubarb Muffins
Author: www.gardenfreshfoodie.com
Recipe type: Breakfast
Cuisine: Vegan
- 1 tbsp ground flaxseed
- ⅔ cup of plant-based milk (we used homemade almond milk)
- 1 tsp apple cider vinegar
- 1 cup of sorghum flour (could use all oat flour if you don't have sorghum)
- 1 cup of oat flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 5 tbsp honey
- ½ cup unsweetened applesauce
- 1½ tsp vanilla extract
- ½ cup of strawberries, chopped; plus 2 for slices on top
- 1 cup of rhubarb chopped
- Preheat oven to 350, spray or line muffin tins
- Mix together the milk, flaxseed, and vinegar, quickly, until it gets foamy
- Sift dry ingredients together, mix in honey, applesauce, and add milk mixture.
- Fold in berries and rhubarb
- Using a ¼ measuring cup, fill muffin tins until batter is gone.
- Place thin slices of strawberries on top of batter
- Bake until toothpick comes out clean, around 15-20 minutes.
- Let cool and remove from tin. Best eaten right away. Store leftovers in the fridge, as berries can mold quickly. Can be frozen.
113 mg of potassium/muffin
Serving size: 1 muffin Calories: 118 Fat: 1 g Saturated fat: <1 Carbohydrates: 26.4 g Sugar: 8 g Fiber: 1.3 g Protein: 2.9 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/breads/strawberry-rhubarb-muffins/
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