Vegan & Gluten-Free Rhubarb Almond Muffins

These vegan and gluten-free rhubarb almond muffins are moist, fluffy, and bursting with sweet-tart rhubarb flavor. Theyre perfect for a springtime treat or a delicious breakfast on-the-go.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup gluten-free flour blend
• 1/2 cup coconut sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup almond milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup diced rhubarb

Instructions:

Warm the oven up to 350F 175C and put muffin tin liners in it

Mix gluten-free flour, coconut sugar, baking powder, baking soda, and salt in a large bowl with a whisk

Stir the dry ingredients together with the coconut oil, vanilla extract, and almond milk until everything is well mixed

Add the diced rhubarb and mix it in

Fill each muffin cup with the same amount of batter

Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way through