Raspberry Rhubarb Olive Oil Muffins | Natalie Cooks

Name: Raspberry Rhubarb Olive Oil Muffins | Natalie Cooks
Total time: 45 min
Ingredients: 3/4 cup (155g) olive oil; 3/4 cup (183g) whole milk; 1/2 cup (83g) coconut sugar*; 3 large eggs; Zest and juice from 1 lemon; 1 1/2 cups (225g) whole wheat flour; 1/4 cup (38g) all purpose flour; 1 tsp kosher salt; 1/2 tsp baking powder; 1/2 tsp baking soda; 1 cup thinly sliced rhubarb; 1 cup fresh or frozen raspberries; *If you prefer a sweeter muffin, increase to ¾ or 1 cup of sugar.

nataliecooks.com

My favorite fruit combination is raspberries and rhubarb and these muffins combine that with another favorite of mine - olive oil cake. The muffins are very ...

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