Rhubarb is one of the first flavours of spring that our gardens gift us with. In addition to welcoming us to the season, rhubarb is also a good source of fibre, vitamin K, vitamin C, calcium, potassium and magnesium.
While I do love the combination of rhubarb and strawberries, I wanted to think outside of the box and experiment a little. So, what happens when you take the tropical sweet flavour of mango and pair it with the pucker producing flavours of rhubarb? Something magical and delicious!
Rhubarb Mango Muffins
1 cup rolled oats
1 1/3 c gluten-free or spelt flour
3/4 c raw sugar
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/3 c unsweetened coconut
3/4 c milk or unsweetened dairy alternative (oat, almond)
1/2 c coconut oil, melted
2 c rhubarb, finely chopped
1 medium mango, peeled & diced
Preheat oven to 375°F. Line your muffin tin with paper liners if you need to.
Note: I have a stoneware muffin pan that requires no greasing or paper liners. I’ve been using the same pan for at least 10 years and I love it! It does take some time to season the pan, but it is time well spent.
In a large bowl, combine oats, flour, sugar, baking powder, cinnamon & coconut. Mix ingredients until they are evenly distributed. Prepare rhubarb & mango and add to oat mixture. Stir in fruit so that it is also evenly distributed. Melt coconut oil and set aside. Add milk and vanilla to the dry ingredients and stir. Now add the melted coconut oil and stir. If the batter seems too thick, add ¼ c milk until you get a cake like batter consistency. Divide the batter into 12 muffin cups. Bake for 35 minutes, or until a cake tester comes out clean. Enjoy!
Photo by Slashio Photography on Unsplash
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