Vegan Raspberry Rhubarb Muffins

These vegan raspberry rhubarb muffins taste great for breakfast or as a snack because they are full of fruity flavors. When you mix sour rhubarb with sweet raspberries, you get a moist and tender muffin that everyone will love.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup non-dairy milk such as almond or soy milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup chopped rhubarb
• 1/2 cup fresh raspberries

Instructions:

Preheat oven to 375F 190C and line a muffin tin with paper liners

In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt

In another bowl, mix together the non-dairy milk, melted coconut oil, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until just combined

Gently fold in the chopped rhubarb and raspberries

Divide the batter evenly among the muffin cups

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean

Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely