These Rhubarb Coconut Muffins are dangerously delicious!
Luckily they’re vegan and gluten-free, so I guess they’re more guilt free than they taste.
They’re dense, yet light and fluffy.
They’re full of wonderful flavors and, thanks to the juice released by the rhubarb, they’re sooo tender and moist.
If any of you lovely people try these muffins out, feel free to tag @bunnysbite on your Instagram or Facebook post! It makes my day hearing about your experience with my recipes! (:
Rhubarb Coconut Muffins (V/GF)
This muffin recipe tastes like a mixture of pumpkin and zucchini bread. With some fresh, juicy rhubarb and coconut shreds thrown in the mix, you get something quite spectacular!
Ingredients:
• 1 cup gluten free all purpose flour
• 1/3 cup almond flour
• 1/3 cup coconut sugar
• 1 1/2 tsp baking soda
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 flax eggs *see notes
• 1/4 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1/4 tsp fresh ginger, minced
• 1 cup rhubarb, chopped
• 3/4 cup shredded coconut (+ more for topping)
Instructions:
1. Preheat oven to 375 degrees F
2. In a medium bowl, whisk together dry ingredients until completely combined.
3. In a large bowl, whisk together wet ingredients until combined.
4. Add wet ingredients to dry ingredients and mix thoroughly.
5. Line muffin tins with paper liners (enough for 12 muffins)
6. With a large spoon, scoop batter evenly into muffin tins. Sprinkle the tops of the muffins with some coconut shreds.
7. Bake muffins for 25-30 minutes or until a toothpick inserted comes out clean.
8. Let cool slightly before serving and enjoy!!!
NOTES: To make flax eggs, whisk together 2 tbsp of ground flax seeds and 6 tbsp of water and let sit for 5-10 minutes.
If you like these muffins, then you gotta try my Quinoa Banana Muffins and my Lemon Chia Seed Muffins!
