Rhubarb Coconut Bites
The bright flavour of fresh rhubarb and the chewy moistness of coconut make a great bite! The topping of crispy cinnamon adds a great crunch!
| Servings | Prep Time |
| 12mini muffins | 10minutes |
| Cook Time |
| 20-30minutes |
|
|
Ingredients
- 1Tablespoon flax seed
- 1 1/2Tablespoons waterto make a small “flax egg”
- 3/4cup flour
- 1teaspoon baking powder
- 1/2teaspoon cinnamon
- a pinch salt
- 1/4cup melted vegan butteror oil
- 1/4cup brown sugar
- 1/2cup plant mikI used almond
- 1/4teaspoon apple cider vinegar
- 1teaspoon real vanilla extract
- 1/2cup shredded coconut
- 1cup rhubarbfinely chopped
Topping
- 1/4cup coarse white suarOrganic sugar works well.
- 1/2teaspoon cinnamon
Instructions
- Heat oven to 350 degrees F.
- Prepare your mini muffin pan by spraying generously with oil.
- Chop your fresh rhubarb into small pieces, making sure you don’t add any of the stringy parts.
- In a separate cup, add the flax to the water and let sit for a few moments.
- In another cup, add the apple cider vinegar to the milk.
- In a bowl, combine the flour, baking powder, cinnamon and salt.
- In a mixing bowl, whisk together the melted butter and sugar. Add the milk and cider mixture, and the vanilla and whisk again. Stir in your “flax egg” and the coconut.
- Gently stir in the flour mixture just until combined. Fold in the chopped rhubarb.
- Divide evenly into 12 mini muffin cups. Sprinkle with a mixture of cinnamon and coarse sugar.
- Bake until deep golden brown, about 20 minutes.
- Remove from pan while warm.Enjoy!
Recipe Notes
You could also make five or six regular muffins or a small cake with this, but the crispy mini muffin edges balance well with the chewy interior!
