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Rhubarb Coconut Muffins
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Ingredients
300
g
Wacker Sprouted Spelt Flour Organic
80
g
Coconut blossom sugar
1
Pinch
Salt
2
TL
Baking soda
50
g
Coconut flakes
150
g
(vegan) yoghurt
200
ml
Coconut milk
2
EL
Coconut oil
1-2
Rod(s)
Rhubarb
something
Wacker Cedar Nut Puree Organic
Instructions
Mix all ingredients with a hand mixer.
Cut the rhubarb into small pieces and fold into the dough.
Bake in the preheated oven at 180 degrees top/bottom heat for approx. 25 minutes.
Leave to cool and top with the Wacker cedar nut puree :)
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