Vegan & Gluten-Free Rhubarb Muffins

These rhubarb muffins with almond crumb topping are gluten-free, vegan and refined sugar free! Delicious as a healthy snack or breakfast!

For the muffins:
2 tbsp ground flax seeds + 6 tbsp water
3/4 cup almond flour (you can make your own by grinding raw almonds in a food processor)
3/4 cup oat flour – certified gluten-free if necessary (you can make your own by grinding rolled oat flakes in a food processor)
1 cup sorghum flour
2/3 cup coconut (palm) sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp sea salt
1 cup unsweetened almond milk (or other plant milk)
3/4 cup plant-based yogurt (I used unsweetened coconut yogurt)
3 tbsp melted coconut oil
1 tsp vanilla extract
1 cup chopped rhubarb (about 2 medium stalks)

For the almond crumb topping:
1/4 cup sliced almonds
2 tbsp almond flour
1 tbsp coconut sugar
1 tbsp melted coconut oil
Small pinch of sea salt

View the full recipe at The Green Life →