Strawberry Rhubarb Muffins 🍓
I can’t get enough seasonal produce. Ever. We eat our fair share fresh, but i love exploring with different recipes too. I only wish these were the strawberries i grew up picking in my grandma’s garden. Still, these were gone in two days- a hit with the whole family. I’ll be making more soon!
2 cups gluten free oats
2.5 tsp aluminum free baking powder
3/4 tsp real salt
2 tbsp flax meal + 3 Tbsp water (@bobsredmill)
1/3 cup coconut oil, melted
3/4 cup unsweetened vanilla almond milk (@califiafarms)
1/2 cup maple syrup
3/4 cup diced rhubarb
1 cup chopped strawberries
Preheat oven to 400. Mix the flax with water & set aside. Blend the oats in a high speed blender to make flour. Mix all the dry ingredients. Add in the wet, except for the flax egg—i mixed it in last, and added about another 3/4 of a tablespoon into the mix. Add in the strawberries & rhubarb. Spoon into greased muffin tins so they are about 3/4 full. Then bake for 25 minutes.