Healthy Rhubarb Muffins

Ingredients

• 1 ½ cups your choice of flour

• 4 tablespoons sugar or your choice of sweetener: monk fruit sweetener, maple syrup, etc.

• 1 teaspoon cinnamon

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 2 large eggs - at room temperature

• ½ cup oil

• 1 teaspoon vanilla

• optional splash of any type of milk to add moisture

• optional flax seeds, hemp seeds, nuts, etc. for topping 

• 1 cup finely chopped rhubarb 

• 1 cup other grated veggie such as zucchini or carrot

• If you are adding an additional veggie such as zucchini make sure you squeeze it after grating to remove excess water or the muffins will be too wet.

Instructions

1. Preheat oven to 350 degrees and grease or line a muffin tin with paper liners. 

2. In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt. 

3. Whisk eggs into oil, then stir in vanilla. Stir wet ingredients into dry ingredients until just combined (mixture will be very thick and somewhat dry). 

4. Fold zucchini into batter until incorporated. 

5. If batter appears too thick (depending on which veggies you use) add a splash of milk to add moisture to the batter.

6. Fill muffin tins 3/4 full. 

7. *Optional: top with hemp seeds, flax seeds, nuts, etc.

8. Bake for 20-22 minutes until an inserted toothpick comes out clean. 

9. Store at room temperature in airtight container up to 3 days or store in the freezer up to 3 weeks. 

~Enjoy~