Strawberries & rhubarb
Lemon zest, spices, salt
Ground flax seed
Whole wheat pastry flour, crumb topping, baking powder
Coconut milk & sugar
Applesauce & vanilla
Mix rolled oats, almond flour, coconut flour, & turbinado sugar. Add vegan butter & combine. Preheat the oven & grease a muffin tin or use liners.
In a small bowl, make the flax egg by combining flaxseed meal and warm water.
In a large mixing bowl, sift the whole wheat pastry flour, baking powder, cinnamon, cardamom, and sea salt.
In a medium mixing bowl, add coconut sugar, coconut milk, applesauce, vanilla extract, and lemon zest. Combine with a whisk, and mix in the flax egg.
Add the wet ingredients to the dry ingredients. Stir in strawberries and rhubarb until just combined.
Divide the muffin batter evenly between the 12 muffin cups. Sprinkle each muffin with one teaspoon of the crumb topping mixture.
Bake for 22-25 minutes or until a toothpick inserted comes out with moist crumbs attached.
Muffins will keep covered on counter for up to 3 days. Freeze for up to 1 month.