Healthy Homemade Rhubarb Muffins

4 years ago

My friend gave me a TON of rhubarb the other day, because it is growing out of control in her garden. I really enjoy rhubarb, so I was happy to take it off her hands! The first thing I decided to make was rhubarb muffins, since they are a quick and easy breakfast to grab on my way out the door in the morning. I adapted from I ended up changing quite a bit from the original recipe, actually! Here are the ingredients I used:

  • 1/4 dehydrated cane juice

  • 2 tbsp erithrytol (a natural calorie-free sweetener)

  • 1/4 cup coconut oil

  • 1/3 cup flax milk

  • 1 egg

  • 1/4 cup quinoa flour

  • 1/4 cup oat flour

  • 1/4 cup spelt flour

  • 1 tsp baking powder

  • 1 1/2 cups rhubarb, chopped

Basically, I preheated the oven to 450 F, combined the wet ingredients and dry ingredients separately, then mixed them together. I stirred in the rhubarb at the very end. I evenly distributed the batter in a greased, 6-muffin baking tin, and baked the muffins for 25 minutes. And voila! A healthy breakfast. :) If you`re interested in making your own version of this recipe, you can use whatever flour, fat source, sweetener, and/or milk that you want. Muffins are really versatile! If you don`t like my recipe, you can always look up other ones as well, to see which ones suit your needs.
What`s your favourite kind of muffin? Do you eat muffins for breakfast, or for a snack? ***Photo is my own; please do not take.

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