Strawberry Rhubarb Muffins
Ingredients
- 1/2 cup unsweetened applesauce
- 2/3 cup coconut sugar
- 2 flax eggs
- 1/2 cup full fat coconut milk
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 1/2 cups gluten-free oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped rhubarb (i used frozen)
- 1/2 cup chopped strawberries (i used frozen)
Preparation
Preheat the oven to 350F
Prepare the flax eggs and set aside for 5-10 minutes to gel
Whisk together the applesauce, coconut sugar, flax eggs, lemon juice, vanilla, and milk
Stir in oat flour, baking powder, baking soda, and salt
Fold in chopped rhubarb and strawberries
Scoop into a greased muffin pan, filling each 3/4 of the way
Bake for 35-40 minutes at 350F
Cool for 10 minutes before removing from the pan
Eat
