As promised, the second of two rhubarb muffin recipes. This was born out of a desire to make muffins that both Aubrie and Eden could enjoy. It's hard to not feel a bit sad when everyone else is moaning about the deliciousness of baking and you can only remember the experience. I hate that for them. So. A totally yummy, gluten-free muffin made without refined sugars.
Coconut oil could be used in place of the butter; it would increase the good-for-you-ness. I simply wanted the flavour of butter the day I made these :) Another option in this recipe is to use brown sugar in place of the coconut palm sugar.
rhubarb buckwheat muffins
1 1/2 cups whole grain gluten free flour mix
1/2 cup buckwheat flour
2 Tbsp sprouted ground chia seed
1/4 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1/4 cup unsalted butter
2/3 cup plain Greek yogurt
1/2 cup buttermilk (or soured milk, any type)
2 1/2 cup thinly sliced rhubarb
1 cup coconut palm sugar
Combine the flours, chia seed, baking soda, baking powder, and salt in a large bowl. In another bowl whisk together the egg, vanilla, melted butter, yogurt, buttermilk, and palm sugar. Toss the rhubarb in the flour mixture to coat it. Pour the wet mixture into the dry mixture and stir gently to incorporate the dry ingredients.
Divide the batter into 12 paper-lined muffin cups. Bake at 400 degrees F. for 20 minutes. Cool on a wire rack.
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