In Dubai at the moment working far away from our giant rhubarb plant but just before we left I photographed this easy recipe to share with you. These are awesome gluten free rhubarb muffins with a hint of coconut. It might seem odd to mix exotic coconut with rhubarb but I think the flavours marry really well. 

This recipe is awesome for this early summer season when rhubarb is bursting in the garden and pot lucks are popping up all over the place. Everyone loves a sweet treat and these are great to make for your friends and family.  I’m not sure how kid-friendly rhubarb is however, maybe you guys know better? They do have a tang to them and you will taste the rhubarb in this recipe, that’s why it’s rhubarb muffins, so while the muffin as a whole is sweet it does have that rhubarb acid coming through. For me that’s beauty though, I love getting those little rhubarb morsels as I bite into one of these muffins which breaks from the sweet coconut base.

I hope you guys will have a lovely weekend filled with laughs and love and (rhubarb) muffins. Or these muffins or these. I myself is spending one more day in the heat pocket that is Dubai and on Sunday we head back to Sweden. Then I look forward to share a sneak peak of my garden on my insta stories as I’m sure lots will have happened since we left so stay tuned for that. Sending sunny rays to you all! x

 

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RHUBARB MUFFINS W/ COCONUT


YIELDS: 15 muffins /  TIME:  30 min

2 cups gluten free all purpose flour (I used Swedish brand Lailas)
3/4 cup oats
3/4 cup desiccated coconut
1 tbsp milled flax seed
1 tsp baking powder
1 tsp baking soda
A small pinch of sea salt
2/3 cup coconut sugar
1/3 cup apple sauce
2 tbsp maple syrup
2 tbsp melted coconut oil
1 1/4 cup unsweetened soy milk or other plant milk
1 tsp apple cider vinegar
1,5 cups rhubarb, cut into 1/3 inch pieces

Preheat your oven to 180 degrees celsius.

Lightly grease one or two muffin tins using a paper towel or use a non-stick pan, enough to fit 15 muffins.

Whisk together coconut sugar, maple syrup, oil and apple sauce until the sugar starts breaking down a little. Then add the soy milk and apple cider vinegar and whisk until combined. Mix in your oats and desiccated coconut. Set aside.

In a separate bowl sift together your flour, baking powder and baking soda. Add this mix into your wet mixture whisking to combine.

When you have a smooth batter without any dry umps fold in your rhubarb pieces.

Place the batter into your muffin tray, each muffin cup should be just a little less than full.

Bake in the middle of your preheated oven for 20 minutes. Remove from the oven and let cool for at least 30 minutes before taking out of the tray. You might need to help the muffins out by loosening the sides with a knife.

Enjoy with custard if you wish and I decorated with some lilac blossoms from the garden.