Coconut Sugar Topped Rhubarb Muffin Recipe #SweetByNature

Our Brown Sugar Topped Rhubarb Muffins are a family favourite. They contain our favourite Spring ingredient – rhubarb. While rhubarb grows locally in the Spring I always make sure I freeze lots of it so we can have rhubarb all year long. Don’t have it in your garden? Check out your local farmer’s market and the freezer section of your grocery store. While our Brown Sugar Topped Rhubarb Muffins are delightfully sweet and tangy, just like the name suggests they are high in sugar. A great treat, but not something I’d pack in the boys lunch boxes.

It was time to make some changes to the recipe and create some swaps that would result in a muffin that was more nutritious and had less sugar. I find that more and more I am looking at recipes and wondering how I can modify them to change their nutritional structure. I’m always looking for ways to cut down on oil in recipes, experimenting with different flours and reducing sugars. With the right ingredients it is possible to make changes to your favourite recipes without compromising the flavour or texture.

Lantic & Rogers offers some wonderful alternative natural sweeteners that work well in baking and are a great replacement for brown or white sugar. With no artificial colours, flavours, preservatives or chemicals it’s the perfect way to change up your favourite recipes without compromising flavour. Both the Coconut Sugar and Sugar + Stevia Blend are a great way to add sweetness without refined sugar. Try these new high quality sugar alternatives and go to Save.ca for your $1 off coupon.

Lantic & Roger’s Coconut Sugar is 100% natural and made from boiled and dehydrated sap from tropical coconut blossoms. It is a great brown sugar alternative because of its’ rich caramel note – perfect for baked goods, coffee/tea and especially delicious in chocolate desserts. With no chemical alteration of the coconut sugar you can feel good about this alternative being free of artificial flavours, colours, and preservatives. Plus, did you know that Coconut Sugar was named the most sustainable sweetener in the world by the United Nations’ Food and Agriculture Organization? Another great reason to use Coconut Sugar.

Lantic & Roger’s Smart Sweetener Blend made with Sugar+Stevia is made by crystallizing calorie-free stevia extract with sugar to give you twice the sweetening power of sugar. Allowing you to create recipes using only ½ cup of Sugar + Stevia Blend to replace a cup of sugar Perfect for reducing calories with natural sweeteners.

Since our original recipe featured brown sugar we chose Lantic’s Coconut Sugar as the change up. From the moment I opened the package I loved the sweet coconut smell and knew right away it would be the perfect ingredient in the muffins. I made a cup for cup swap with brown sugar in the muffin and the topping.

Coconut Sugar Topped Rhubarb Muffin Recipe

Ingredients: 

• 2¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1/2 tsp cinnamon
• 1 cup Lantic & Rogers Coconut Sugar
• ½ cup vegetable oil
• 1 egg
• 1 cup buttermilk
• 2 tsp vanilla
• 2 cups chopped fresh or frozen rhubarb
• Topping:
• ⅔ cup Lantic & Rogers Coconut Sugar
• 1 tbsp butter, melted
• ½ tsp cinnamon

Directions: 

Preheat oven to 350F
In a large bowl mix together flour, baking soda, salt, cinnamon and coconut sugar, set aside.
In a medium bowl whisk together oil, egg, buttermilk, and vanilla.
Mix together wet and dry mixtures until combined.
Fold in rhubarb.
Fill muffin liners 3/4 full.
Mix crumble topping in a bowl and sprinkle over muffins.
Bake for 22-25 minutes.
Cool on a wire rack.

The end result is a rhubarb muffin recipe that everyone loves having in their lunch boxes!

4.84 from 6 votes

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Coconut Sugar Topped Rhubarb Muffin Recipe

Prep Time

10 mins

Cook Time

25 mins

Total Time

25 mins

 

A delicious Rhubarb Muffin Recipe using Coconut Sugar instead of traditional brown sugar for a naturally sweetened muffin.

Course: Snack

Cuisine: American

Author: Kerrie @ Family Food and Travel

Ingredients

• 2¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1/2 tsp cinnamon
• 1 cup Lantic & Rogers Coconut Sugar
• ½ cup vegetable oil
• 1 egg
• 1 cup buttermilk
• 2 tsp vanilla
• 2 cups chopped fresh or frozen rhubarb
• Topping:
• ⅔ cup Lantic & Rogers Coconut Sugar
• 1 tbsp butter melted
• ½ tsp cinnamon

Instructions

1. Preheat oven to 350F
2. In a large bowl mix together flour, baking soda, salt, cinnamon and coconut sugar, set aside.
3. In a medium bowl whisk together oil, egg, buttermilk, and vanilla.
4. Mix together wet and dry mixtures until combined.
5. Fold in rhubarb.
6. Fill muffin liners 3/4 full.
7. Mix crumble topping in a bowl and sprinkle over muffins.
8. Bake for 22-25 minutes.
9. Cool on a wire rack.

A big congratulations to Lantic & Rogers for winning Product Of The Year Award from the Canadian Consumer Survey of Product Innovation for their Coconut Sugar!

For more great ideas like our Coconut Sugar Rhubarb Muffins Recipe check out Lantic Sweeteners Redefined and don’t forget to stop by Save.ca for your $1 off coupon.

Disclosure: This post was sponsored by Lantic & Rogers and YMC. As always, all opinions are my own.