Our version of morning glory muffins that will not disappoint. These Raspberry Rhubarb Muffins use seasonal summer fruit making them the perfect summertime breakfast or snack on the go. Enjoy!
Makes approx 16 muffins
INGREDIENTS:
- 1 cup gluten-free all-purpose flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ¾ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup unsweetened shredded coconut flakes
- ½ cup hemp seeds
- 2 Flax eggs: 2 Tablespoons ground flaxseed + 6 Tablespoons water*
- Or simply, 2 eggs
- 1 medium ripe banana, mashed
- 2 teaspoons vanilla extract
- ½ cup avocado oil
- ½ cup pure maple syrup
- 2 cups frozen raspberries
- 1 cup of rhubarb, thinly sliced
INSTRUCTIONS
Preheat the oven to 375º F (190ºC). Line 16 muffin tins with paper liners or silicone baking cups.
In a small bowl, whisk together the ground flaxseed and water to make a ‘flax egg’. Let it sit for several minutes, or until slightly thickened *(skip this step if you are using real eggs).
In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, salt, shredded coconut and hemp seeds.
In a medium bowl mix mashed banana, vanilla extract, avocado oil, maple syrup, raspberries and rhubarb, stirring to combine.
Add the bowl of wet ingredients and the now thickened flax egg *(OR the real egg IF you are substituting) into the dry ingredients and stir to combine.
Fill the prepared muffins cups with batter - you can fill each cup nearly to the top as they do not expand much.
Bake for 30-35 minutes (cooking times may vary based on your oven) or until a toothpick inserted into the middle of a muffin comes out clean and the tops are slightly golden. Let cool completely. Enjoy your Raspberry Rhubarb Muffins!
Psst did you know that eating seasonally means your fruits and vegetables will have a richer flavour and increased nutrition since they are picked when ripe.