Ingredients:

  • 1 cup (150g) fresh strawberries, diced small
  • 1 cup (150g) fresh rhubarb, diced small
  • 1 tbsp (8g) all-purpose flour
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (120g) sour cream, room temperature
  • 1/2 cup (120ml) unsweetened almond milk
  • 1 large egg, room temperature
  • 1/3 cup (80ml) melted coconut oil
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Preheat the oven to 375°F (190°C). In a small bowl, toss the diced strawberries and rhubarb with 1 tablespoon of flour until lightly dusted and set aside.
  2. In a large mixing bowl, whisk together the 2 cups of flour, granulated sugar, baking powder, and salt.
  3. Create a well in the center of the dry ingredients and add the sour cream, almond milk, egg, melted coconut oil, and vanilla extract. Stir with a spatula until just combined, avoiding overmixing.
  4. Gently fold the floured strawberry and rhubarb mixture into the batter using a spatula.
  5. Divide the batter evenly among 12 lined muffin cups and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.