2 Cups Organic Einkorn All-Purpose Flour (can work as Gluten Free)
3/4 cup granulated sugar or stevia
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 Tsp cardamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup Coconut Milk Yogurt
8 tablespoons unsalted butter melted & cooled slightly or 1/2 C Coconut Oil
2 large eggs
1 teaspoon pure vanilla extract
1-1/2 cups ¼-inch-diced rhubarb & strawberry mixed
For the topping:
3 tablespoons Brown sugar
1/2 teaspoon ground cinnamon
pinch of salt
Mac Nuts
Instructions
- Preheat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
- In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
- In a medium bowl, whisk together the Coconut yogurt, melted butter or Coconut oil, eggs, and vanilla until smooth. Lightly stir the yogurt mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. This is a thick batter.
- Evenly divide the batter among the muffin cups. The batter should mound a bit higher than the tops of the cups.
- Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous ½ tsp. of the cinnamon-sugar mixture over each muffin. Use your fingers to gently pat the topping into the tops of the muffins.
- Bake the muffins until they’re golden brown and a tooth pick comes inserted into the centre of the muffin comes out clean, about 25-35 minutes.
- Let muffins cool in the pan for 5-10 minutes before moving them out of the pan to cool on a wire rack. Best served warm.
Follow Us!