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Rhubarb Crunch Muffins

BITING THE HAND THAT FEEDS YOU
17Ingredients
35Minutes
440Calories
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Ingredients

US|METRIC
  • 2 1/2 cups all purpose gluten free flour (or regular flour, Add 1 1/4 tsp xanthan gum if using a gluten-free flour blend without gum already in it)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/4 cups brown sugar
  • 1/2 cup fruit puree
  • gluten free flour
  • 1 egg replacer (or egg, I use 3 Tbsp warm water plus 1 Tbsp ground flax seed. Mix and let sit 5 minutes. Or add 1/4 cup fruit puree. Add 1/2 tsp baking powder if substituting egg)
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (", put 1 Tbsp lemon juice or vinegar in a measuring cup, then fill to 1 cup with dairy or non-dairy milk of your choice)
  • 2 cups rhubarb (diced, roughly 2-4 stalks, depending how long they are. 3 is a safe bet)
  • 1/2 cup chopped walnuts (yuck or almonds, I recommend without)
  • 1 tablespoon buttery spread (melted dairy-free, or coconut oil, or butter)
  • 1/3 cup raw sugar (or white)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon ground flax seed
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    NutritionView More

    440Calories
    Sodium35% DV840mg
    Fat25% DV16g
    Protein16% DV8g
    Carbs23% DV70g
    Fiber16% DV4g
    Calories440Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol15mg5%
    Sodium840mg35%
    Potassium520mg15%
    Protein8g16%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate70g23%
    Dietary Fiber4g16%
    Sugars63g126%
    Vitamin A2%
    Vitamin C10%
    Calcium30%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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