Strawberry Rhubarb Muffins
Author: 
Recipe type: Breakfast
Cuisine: Vegan
 
Strawberry Rhubarb Whole Grain Muffins: Gluten Free and Vegan
Ingredients
  • 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
Instructions
  1. Preheat oven to 350, spray or line muffin tins
  2. Mix together the milk, flaxseed, and vinegar, quickly, until it gets foamy
  3. Sift dry ingredients together, mix in honey, applesauce, and add milk mixture.
  4. Fold in berries and rhubarb
  5. Using a ¼ measuring cup, fill muffin tins until batter is gone.
  6. Place thin slices of strawberries on top of batter
  7. Bake until toothpick comes out clean, around 15-20 minutes.
  8. Let cool and remove from tin. Best eaten right away. Store leftovers in the fridge, as berries can mold quickly. Can be frozen.
Notes
113 mg of potassium/muffin
Nutrition Information
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/