Recipe Details

Vegan Rhubarb Muffins

  • Servings: 12
  • Ready In 30 minutes
  • 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; melted
  • 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
Instructions are at http://www.bakerita.com/vegan-rhubarb-muffins/?utm_source=wysija

Nutritional Facts

  • Serving Size 1 Serving (36g)
    Servings Per Recipe: 12
  • Amount Per Serving
  • Calories 75
    Calories From Fat 65
  • % Daily Value
  • Total Fat 7g
    10%
  • Saturated Fat 5g
    27%
  • Trans Fat 0g
  • Cholesterol 1g
    0%
  • Sodium 15g
    1%
  • Total Carbohydrate 2g
    1%
  • Dietary Fiber 0g
    2%
  • Sugars 2g
  • Protein 1g
    1%