Rhubarb Coconut Muffins – gluten free, dairy free – vegan option

Rhubarb is still around everywhere but not for much longer. Use this chance to dive into these fresh flavours one more time! Of course you could always freeze some diced rhubarb to make these muffins later in the year or use different fruit instead. I would suggest blueberries, peaches, apples, pineapple – be creative and find your own favourite combination. Organic is as always your best choice!

My rhubarb coconut muffins are almost vegan but for the eggs. Of course you could replace those with more ground flaxseeds (add some water for a nice sticky paste) or any usual egg replacement. And they are gluten free as well!

You mix up all the dry ingredients and add the frech fruit to them to be nicely coated. Combine the wet ingredients in a separate bowl and then fold the dry ingredients with the fruit under. Don’t overmix and fill them into muffin cups (previously coated with oil/margerine and/or papercups. If you don’t haver any paperclips handy you can also use some parchment paper in your muffin pans. Use a regular muffin pan or small ones for bitesize treats. They also freeze well. For me this made a full regular muffin pan and a small one. Different sizes for different preferences.

Preheat oven to 375 F and bake in the centre of the oven for about 25min. Let cool on a cooling rack for at least 10 min after taking them out of the oven.

Preparation time: 25 min

Cooking time: 25 min

Cooling time: 10 min

Wet ingredients – combine well!

2 large eggs

1/2 to 1 cup of coconut sugar (depends on your taste and the acidity of the rhubarb; usually the more red the rhubarb is the milder)

1/4 cup of melted coconut oil, cooled

1/2 cup of vegan sour cream (Earth Island is fantastic)

1 – 2 tsp pure vanilla

1/2 cup of water

Dry ingredients – mix together and then stir in the fresh fruit until coated:

1 cup almond flour

1 cup coconut flour of GF flour mix

2 tbsp ground flax seeds

2 tbsp hemp seeds

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup unsweetened shredded coconut (half for the mixture and half to sprinkle on the muffins before baking)

1 3/4 cups of diced fresh rhubarb

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Add the dry ingredients to the wet until just combined and bake at 375 F for approximately 25 min. Smaller muffins need less time.

Enjoy!