March 13, 2017

Ingredients

  • 2 ½ c. Gluten free flour (I use Namaste brown rice flour)
  • 1 ½ c. coconut palm sugar
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 egg beaten
  • 1 c. coconut milk (or milk of choice)
  • 2/3 c. unsweetened applesauce
  • 1/3 c. melted coconut oil (may use organic melted butter)
  • 1 tsp vanilla
  • 2 c. finely chopped rhubarb
Streusel Topping
  • ½ c. coconut palm sugar
  • 2 tsp cinnamon
  • 2 Tbsp melted coconut oil or organic butter

Instructions

Preheat oven to 375 degrees. Combine first 5 ingredients in a large bowl.

Combine egg, oil, milk & vanilla in a separate bowl. Then mix dry ingredients with the wet ingredients stirring till combined. Fold in the rhubarb.

Fill muffin cups halfway full.

Mix Streusel ingredients and sprinkle on top of the muffins. Bake 18 - 20 minutes or until a knife inserted in the muffin comes out clean.

Recipe from Waseda Farms, Baileys Harbor/De Pere
Gail Horkman – Certified Health Coach

Ingredients

  • 2 ½ c. Gluten free flour (I use Namaste brown rice flour)
  • 1 ½ c. coconut palm sugar
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 egg beaten
  • 1 c. coconut milk (or milk of choice)
  • 2/3 c. unsweetened applesauce
  • 1/3 c. melted coconut oil (may use organic melted butter)
  • 1 tsp vanilla
  • 2 c. finely chopped rhubarb
Streusel Topping
  • ½ c. coconut palm sugar
  • 2 tsp cinnamon
  • 2 Tbsp melted coconut oil or organic butter
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