Healthy Vegan Strawberry Rhubarb Muffins – Ayurvedic Recipe
I don’t grow strawberries or rhubarb myself but I got some wonderful organic products at our local market.
Muffins are a great breakfast food and combine well with fruit. These strawberry rhubarb muffins are an excellent source of vitamin C & K, low in sodium, low in saturated fat and low in cholesterol
I eat muffins regularly as part of my Ayurvedic diet and use only natural organic sweeteners – as little as possible to give them that yummy sweet taste.
Prep time: 5 min Active cooking time: 25 min Total time to make: 30 min
Serves: up to 12 people – 1 muffin
1/2 cup of coconut flour or oat bran
1 and 1/2 cups of whole wheat flour
1 cup of sliced rhubarb
1 cup of sliced strawberries
2 teaspoon of baking powder (aluminum free)
1/2 teaspoon of baking soda (aluminum & corn free)
1 teaspoon of ground cinnamon
1 cup of soy milk
(non vegan use whole milk, butter milk or low fat milk)
1/2 cup of apple sauce as sweetener and egg replacement
2 tablespoons of agave, maple syrup or cane sugar (optional)
2 tablespoons virgin coconut oil (unrefined) or canola oil
(non vegan use ghee)
*use fresh organic ingredients if possible
Preparation & Cooking Procedure:
1. Preheat oven to 400ºF.
2. Stir and mix the flours, cinnamon, baking soda and baking powder.
3. In another bowl, combine rhubarb, strawberries, milk, applesauce, sweetener and oil .
4. Add the dry ingredients to the wet ingredients and mix until moistened.
5. Scoop into 12 greased muffin tins. Bake for 25 – 30 minutes at 400ºF or until a tooth pick comes out clean.