I shared a photo of these rhubarb muffins earlier this week on Instagram and many of you asked for the recipe, so here it is!
These muffins are vegan, gluten-free and much healthier than your traditional muffins. They’re made with oat, sorghum and almond flours. The yogurt gives them a deliciously moist consistency and is used in place of some of the oil. They’re mildly sweet, with a bit of tartness from the rhubarb pieces. I topped them with an almond crumb for a bit of crunch. A perfect combo if you ask me. They’re not the prettiest, but they’re really delicious and disappeared quite quickly in the house.
If you make this recipe, I’d love to see it! Make sure to tag your photos with #thegreenlifeblog on Instagram.
Now onto the links that caught my attention this past week.
Speaking of rhubarb, I’m head over heels in love with Lindsey’s Strawberry-Rhubarb & Olive Oil Chocolate Cake with Chocolate Whip. So gorgeous.
Laura never ceases to amaze me with her inventive recipes and she blew my mind once again with her Bloody Mary Veggie Burgers. Definitely on my summer to-make list.
Sherrie invented a Potato-Less Potato Salad. Brilliant.
After all the anticipation, the avocado emoji is finally on its way!
Is alcohol unhealthy? McKel answers the question for us and gives us some good advice on how to enjoy it responsibly.
This made me laugh really hard.
Thanks to this Food 52 Veggie Burger roundup, vegetarians won’t have anything to envy to their meat-eater friends this BBQ season.
I love this all natural summer skin care guide from Hello Glow. I’m excited to try making my very first homemade sunscreen.
My Summer Cooking Workshop is in a week (eee!) and there are still a few spots left if you’d like to join. I’d love to see you there!
- 2 tbsp ground flax seeds + 6 tbsp water
- ¾ cup almond flour (you can make your own by grinding raw almonds in a food processor)
- ¾ cup oat flour - certified gluten-free if necessary (you can make your own by grinding rolled oat flakes in a food processor)
- 1 cup sorghum flour
- ⅔ cup coconut (palm) sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp sea salt
- 1 cup unsweetened almond milk (or other plant milk)
- ¾ cup plant-based yogurt (I used unsweetened coconut yogurt)
- 3 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 cup chopped rhubarb (about 2 medium stalks)
- ¼ cup sliced almonds
- 2 tbsp almond flour
- 1 tbsp coconut sugar
- 1 tbsp melted coconut oil
- Small pinch of sea salt
- Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners, or grease lightly with coconut oil.
- In a small bowl, mix together the ground flax seeds and water. Set aside to thicken.
- In a large bowl, whisk together the almond flour, oat flour, sorghum flour, coconut sugar, baking soda, baking powder, cinnamon and sea salt.
- In another large bowl, combine the almond milk, yogurt, coconut oil and vanilla extract. Whisk in the flax mixture.
- Pour the dry ingredients into the bowl of wet ingredients and mix just enough to combine. Incorporate the chopped rhubarb.
- In a small bowl, mix together the almonds, almond flour, coconut sugar and pinch of sea salt. Add the melted coconut oil and mix.
- Pour the batter evenly into the 12 prepared muffins tins. Top each one with a bit of the almond crumb mixture.
- Bake in the oven for 20-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly. Enjoy!
“The best time for new beginnings is now.”