GF Coconut Rhubarb Muffins
1 cup oat flour
1/2 cup coconut flour
1/2 cup unsweetened coconut
1 1/2 t. baking powder
1/8 t. sea salt
1/4 cup cane sugar
1/4 cup brown sugar
1 t. ground cinnamon
2 T. milled flaxseed (aka flax meal)
1/2 cup applesauce
1/2 cup full fat plain yogurt (if using sweetened yogurt I suggest cutting down on the cane sugar)
1 t. vanilla extract
2 cups rhubarb, chopped 1/4 inch thick
Preheat oven to 350°. Lightly oil muffin tin or line with baking cups (I made 9 large muffins and 12 mini muffins).
In a large bowl, whisk together all dry ingredients (flour – flax meal), then add applesauce, yogurt, and vanilla and mix well. Fold in chopped rhubarb. Batter will seem stiff compared to a typical muffin batter – it’s okay, don’t add additional liquid.
Fill muffin tins at least ¾ full (muffins don’t rise much) and bake at 350° 18 minutes for mini muffins / 25-28 minutes for large muffins. Cool on wire rack.
Raised from Scratch 