Description
Indulge in the delightful flavors of Best Rhubarb Coconut Muffins, a perfect blend of tart rhubarb and sweet coconut that will brighten your mornings. Whether enjoyed for breakfast, brunch, or as an afternoon treat, these muffins promise a moist texture and a unique flavor profile that is sure to impress. Simple enough for beginners to whip up, this recipe allows for ingredient swaps based on personal preferences, ensuring everyone can enjoy these tasty baked goods. Plus, they freeze beautifully, so you can always have a batch ready for when those cravings strike!
Ingredients
Scale
- 6 oz rhubarb (sliced)
- 2.5 cups all-purpose flour
- 3/4 cup shredded coconut
- 1/2 cup cane sugar
- 4 oz soy yogurt
- 6.8 fl oz coconut milk
- 2.5 tbsp coconut oil (melted)
- 2 tsp baking powder
- 1 tsp ground vanilla
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 pinch salt
- 3.5 tbsp maple syrup
- 1/2 cup icing sugar (sifted)
- 1 tbsp orange juice
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin pan with liners.
- In a large bowl, whisk together flour, sugar, shredded coconut, baking powder, and spices.
- In another bowl, mix soy yogurt, coconut milk, maple syrup, and melted coconut oil until smooth.
- Combine wet and dry ingredients gently using a rubber spatula until just mixed; fold in the rhubarb.
- Fill muffin cups about 3/4 full and bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool briefly before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 210
- Sugar: 10g
- Sodium: 125mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg