These muffins are moist and delicious without being overly sweet. A little sprinkling of sugar on the top is the only processed sugar in the recipe, but you could leave it off. I've used spelt flour, but you could use all whole wheat or a mixture of whole wheat and white, depending on what you happen to have on hand.
- 1.5 cups whole wheat flour
- 1 cup spelt flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cardamom
- 1/2 tsp. salt
- 2 tsp. finely grated orange zest
- 1/2 cup freshly squeezed orange juice
- 1/2 cup almond milk
- 1 over ripe banana mashed
- 1/2 cup agave nectar
- 1/4 cup vegetable oil
- 1 tsp. vanilla extract
- 2 cups chopped rhubarb
Preheat the oven to 350 degrees F.
In a large bowl mix together flours, baking powder, baking soda, cardamom and salt. Mix well.
In another bowl mash the banana, add orange zest, orange juice, almond milk, agave nectar, vegetable oil and vanilla extract. Mix well.
Add liquid ingredients to dry ingredients and mix until just blended. Gently fold in the rhubarb.
Spoon batter into 12 prepared muffin cups and sprinkle with a bit of sugar.
Bake in preheated oven for 22-25 minutes until golden brown and a toothpick inserted into the centre comes out clean. Allow to cool at least 5 minutes.