these vegan raspberry rhubarb muffins have an addictive oat streusel topping. They're also gluten free and make for a delicious on-the-go breakfast or snack We like to meal prep a big batch and freeze leftovers.
1.5 tablespoon O organics madagascar bourbon pure vanilla extract
1 tablespoon Freshly squeezed lemon juice
1 cup Almond milk
2 cup Gluten free all purpose flour
0.5 cup Almond flour
0.5 cup Oat flour
1 tablespoon Soy milk powder
1.5 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Xanthan gum
0.5 teaspoon Fine kosher salt
1 cup Rhubarb, diced
1 cup Fresh raspberries
1 cup Old fashioned rolled oats
0.6699999999999999 cup Coconut sugar
0.5 cup Gluten free all purpose flour
0.5 cup Melted vegan butter
2 teaspoon Cinnamon
0.25 teaspoon Salt
Nutrition value
1947
calories per serving
112 g Fat41 g Protein193 g Carbs39 g FiberOther
Current Totals
112 g Fat
41 g Protein
193 g Carbs
39 g Fiber
MacroNutrients
Carbs
193 g
Protein
41 g
Fiber
39 g
Fats
Fat
112 g
Vitamins & Minerals
Calcium
687 mg
Iron
25 mg
Vitamin A
28 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
18 mg
Vitamin B6
1 mg
Vitamin B9
163 mcg
Vitamin B12
0 mcg
Vitamin C
42 mg
Vitamin E
33 mg
Copper
2 mcg
Magnesium
513 mg
Manganese
5 mg
Phosphorus
1007 mg
Selenium
45 mcg
Zinc
12 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment