Maple Rhubarb Muffins

Fresh tart rhubarb, sweetened with pure Vermont maple syrup!
  • 1/4 cup coconut oil (melted)
  • 1 cup plain greek yogurt
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened applesauce
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cup rhubarb (diced)
  • 1/2 cup walnuts
  • raw sugar

Heat oven to 400 degrees. Mix coconut oil, greek yogurt, maple syrup, applesauce, eggs, and vanilla. Coconut oil may harden, just pop back in the microwave for 15 seconds at a time until it melts back in. Add flour, baking powder, baking soda, salt, and cinnamon and just mix until its blended. Fold in the rhubarb and walnuts. Spoon batter into a greased muffin pan. Sprinkle each muffin with the raw sugar. Bake for 20 minutes or until toothpick comes out clean. Enjoy!