Vegan Raspberry Rhubarb MuffinsPrint Recipe
- 1 cup spelt flour
- 3/4 cup oat flour
- 2 tsp baking powder
- 1/4 cup coconut sugar
- dash of salt
- 2 ripe bananas
- 1 cup almond milk
- 1 tsp vanilla extract
- 1/2 cup rhubarb cut into small pieces (fresh or frozen)
- 1/2 cup raspberries (fresh or frozen)
Preheat the oven to 425 degrees.
Line a muffin tin with baking cups and set aside.
Add the dry ingredients to a mixing bowl and stir.
Add wet ingredients to a blender and blend together before adding them to the dry ingredients, then add the rhubarb and raspberries and combine.
Spoon into muffin cups until they are 1/3 full.
Bake for 20 minutes or until a toothpick comes out clean.