Rhubarb, coconut and ginger gluten/dairy free muffins 

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I love rhubarb! Did you know rhubarb is a great source of vitamin K, vitamin C, B complex vitamins, calcium, potassium the list goes on. So get some rhubarb into your diet with these delicious gluten and dairy free muffins. 

INGREDIENTS:
2 1/2 cups gluten-free self-raising flour
1/2 cup coconut sugar
1 cup coconut milk unsweetened
1/2 cup coconut oil - melted
1 teaspoon of vanilla bean paste
2 eggs, lightly beaten
2 1/2 cups of Rhubarb - washed and chopped in to 2cm pieces.
1 teaspoon of ginger - crushed

METHOD:
1. Preheat oven to 170C. Oil a 12 hole muffin tray. I then line each hole with baking paper. 
2. Combine flour, coconut sugar in a bowl. Make a well in the centre. Add milk, coconut oil, vanilla bean paste and eggs. Stir until just combined with wooden spoon. Add 2 cups of the rhubarb the ginger and add to mixture. Spoon mixture into holes of prepared pan.
3. Use the remaining rhubarb on top of the muffins and sprinkle some shredded coconut on top. Bake for 20 to 25 minutes or until browned and cooked through. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve with Greek yoghurt or mascarpone for non diary. 
NOTE: I freeze the extras. When I need them I defrost and pop in oven for 5-10 mins on low.