Servings: 14 muffins
Blueberry Rhubarb Muffins
Gluten-free blueberry rhubarb muffins - moist and delicious!
Equipment
Ingredients
- 2 eggs
- 1 cup full-fat canned coconut milk*
- 1/3 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 2/3 cup rhubarb chopped into small pieces (1 stalk)
- 1 cup frozen blueberries
- 2 cups gluten-free all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 375 degrees F and line a muffin tray with muffin papers.
- In a mixing bowl, whisk together the first four (wet) ingredients.
- In a seperate mixing bowl, stir together the remaining (dry) ingredients.
- Pour the wet ingredients into the bowl with the dry ingredients and mix just until combined.
- Fill each muffin hole up 2/3 of the way and bake in the oven for 22 to 24 minutes, or until muffins test clean.
- Feed these to someone you love with butter and maple syrup drizzled on top.
Nutrition
Serving: 1Muffin (of 14), Calories: 150kcal, Carbohydrates: 28g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 29mg, Sodium: 286mg, Potassium: 91mg, Fiber: 1g, Sugar: 9g