<p>Strawberry, Rhubarb, Walnuts, Vegan and Fluffy? Impossible, right? Vegan muffins can be tricky to make as pretty as "regular" muffins primarily due to the lack of eggs. But the thick batter and use of rich (AND cholesterol free!) coconut oil keeps these muffins fluffy and moist.</p>
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Ingredients
- 2 cups Flour, Pastry, Whole Wheat
- 1 1/3 teaspoons Baking Soda
- 1/3 teaspoons Salt
- 2 teaspoons Cinnamon
- 1/3 cups Coconut Oil
- 1/2 cups Applesauce
- 1 1/3 teaspoons Vanilla Extract
- 1/8 cups Maple Syrup
- 2/3 cups chop Walnuts
- 2 2/3 cups dice Strawberries
- 1 cup dice Rhubarb
Freezer Containers
Supplies
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Mix dry ingredients.
- Beat wet ingredients together in mixer.
- Slowly add dry ingredients to wet.
- Fold in the walnuts, strawberries and rhubarb.
- Scoop into muffin tins with an ice cream scooper. (These muffins won’t rise much, so feel free to fill the entire muffin well.)
- Bake at 350 for 15-20 minutes.
- Cool on rack.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix dry ingredients.
- Beat wet ingredients together in mixer.
- Slowly add dry ingredients to wet.
- Fold in the walnuts, strawberries and rhubarb.
- Scoop into muffin tins with an ice cream scooper. (These muffins won’t rise much, so feel free to fill the entire muffin well.)
- Bake at 350 for 15-20 minutes.
- Cool on rack.
- Divide among freezer bags, label & freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
- Reheat in microwave for 30 seconds.