Rhubarb and Ginger Muffins

With Farm Fresh Organics

DF & Refined Sugar Free

RECIPE

Ingredients:

Makes 12

1/4 cup coconut oil, melted

1 cup coconut yogurt

1/2 cup raw honey

2 eggs

1 teaspoon vanilla bean extract

1 tablespoon freshly grated ginger

1 cup almond flour

1 cup whole meal self raising flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon sea salt

1.5 cups rhubarb, finely chopped

1 tablespoon monk fruit

Method

Preheat the oven 200ºC and lightly spray a muffin tray with olive oil.

In a large bowl, combine melted coconut oil, coconut yogurt, raw honey, eggs, vanilla bean extract and fresh ginger. Mix until smooth using a spatula.

In a seperate larger bowl, combine flours, baking powder, baking soda, ginger, cinnamon and sea salt. Whisk well.

Pour the wet mixture into the dry and fold until completely smooth and lump free. Add in rhubarb slices and fold again. Spoon mixture into the muffin tray to make 12 muffins. Place extra rhubarb on top and sprinkle with monk fruit.

Bake in the oven for 20 minutes, or until a skewer comes out clean. Allow muffins to cool for 10 minutes before eating. Serve with organic unsalted butter or coconut yogurt. Enjoy for up to 3 days at room temp or stored in the refrigerator!