Rhubarb Einkorn Muffins

By: Barb Biagioli

A great new way to use rhubarb! This makes a slightly sweetened, perfectly moist muffin – great for accompanying breakfast or taking on the go to the lake.

Rhubarb Einkorn Muffins Recipe

Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes | Servings:  12 muffins

INGREDIENTS

• 1 ½ cups diced fresh rhubarb

• 2 cups whole grain einkorn flour

• ½ cup coconut oil, melted

• 2 large legs

• ½ cup coconut sugar

• ¼ cup maple syrup

• 1 cup whole Greek yogurt

• 2 tsp vanilla extract

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp cinnamon

• ½ tsp Himalayan salt

INSTRUCTIONS 

1.      Preheat your oven to 400. And line a 12-cup muffin tin with parchment paper liners.

2.      In a large bowl, whisk together the einkorn flour, baking powder, baking soda, cinnamon and salt. Set aside.

3.      In a separate bowl, whisk together the melted coconut oil, coconut sugar, maple syrup, Greek yogurt, eggs, and vanilla.

4.      Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until combined. Do not overmix.

5.      Spoon the batter into the prepared muffin cups and bake for 15 to 20 minutes. Let cool for 10 minutes and enjoy!

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