Grain-Free Strawberry Rhubarb Muffins
These GF, Grain-Free
muffins are moist, rich, and packed with plant-based goodness! Plus,
they're low in sugar and bake up quickly. I created them as part of a
recipe pack for a anti-inflammatory post I was working on a few months
ago and never ended up using the recipe - but never forgot about it,
either! This recipe is amazing because the muffins have this soft,
rustic, slightly crumbly around the edges texture, but are soft,
moist, and perfectly cohesive on the inside. Add in the combo of sweet
and tart summer fruits and you have a morning combination
that's satisfying and just the right amount of healthy. These muffins
are a crowd pleaser - perfect for allergen-friendly bake sales and
at-home brunches alike!
?HUGE thanks to my close friend and super
talented videographer David Lee for filming this fun video of me making
these scrumptious muffins. He made me - and my kitchen - look beautiful
well lit, and for that I will be forever grateful! And better yet? He
loved the muffins.
Watch the video below and scroll all the way
down for the written recipe and a printable PDF, too. Don't forget to
let me know what you think in the comments below - would love to hear
about your favorite muffin flavor combos!
INGREDIENTS
1 cup almond milk
1 teaspoon apple cider vinegar
1 cup almond flour
1 cup teff flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar or maple syrup (for richer muffins)
1/4 cup + 2 tablespoons coconut oil
1 teaspoon vanilla
1 cup frozen strawberries, halved (or use fresh!)
1 cup frozen rhubarb (or use fresh!)
DIRECTIONS
In a small bowl combine the almond milk and vinegar to curdle. Set aside.
In a
large mixing bowl, combine the almond and teff flours, baking soda,
baking powder, and salt. Form a well in the center of the dry
ingredients and set them to the side. In a separate, smaller mixing bowl
whisk together the coconut oil, vanilla, and milk mixture.
Pour the
wet ingredients into the well in the dry ingredients, then whisk the
entire mixture together until just mixed. Fold in the fruit (fresh or
frozen!) and scoop the mixture evenly into prepared muffin tins. Bake at
350 degrees for 25-30 minutes, or until an inserted toothpick pulls
clean. Enjoy!
NOTES
Makes 12 muffins.
Let muffins cool completely before serving!
Berries
and rhubarb weren't exactly in season when we filmed, so we subbed
frozen fruit instead. Fresh fruit works great here, too!