Rhubarb Spelt & Oat Muffins

Prep Time: 10 minutes | Bake Time: 25 minutes | Serving Size: 12 large muffins 

Wet Ingredients: 

  • 1 cup of nut milk (I used cashew)

  • 1/2 fresh lemon squeezed

  • 6 tbsp coconut oil (melted)

  • 2 eggs

  • 1 tsp vanilla

Dry Ingredients: 

  • 2 cups spelt flour (I use sprouted)

  • 1 cup rolled oats

  • 3/4 cup sugar (I used organic cane)

  • 1 tsp cinnamon

  • 2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup sunflower seeds

  • 1 1/2 cup chopped rhubarb (1 inch thick)

Instructions: 

  1. Set oven at 350 degree Fahrenheit

  2. In medium bowl mix together all wet ingredients

  3. In a large bowl mix together all dry ingredients (except rhubarb)

  4. Pour wet ingredients into dry ingredients bowl and mix

  5. Mix in the chopped rhubarb

  6. Pour batter into lined muffins tins

  7. Bake for 25 minutes

  8. Let cool and enjoy!