Vegan Rhubarb Muffins

Yields: 12 Servings

Vegan Rhubarb Muffins

  • 1 1/2 cup (6 oz.) all purpose flour
  • 2/3 cup coconut sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon cardamom
  • 1/3 cup coconut oil
  • 1/3 cup unsweetened applesauce
  • 1/3 cup non-dairy milk (I used almond milk)
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped rhubarb
  • 1/4 cup sliced almonds
  1. Instructions are at http://www.bakerita.com/vegan-rhubarb-muffins/?utm_source=wysija.

Nutrition

  • Calories: 75
  • Fat: 7.19833389376 grams
  • Carbs: 2.27903638757 grams
  • Protein: 0.968914165753 grams