Recently I was craving sweet and rich bakery-style muffins, the ones I used to make before I turned vegan. Usually I try to make my desserts lower in fat but this time I wanted to recreate that texture that is based on animal products but still keep it healthier and of course cruelty-free.
And here they are! My vegan rhubarb muffins have this authentic “muffin” flavor but also they are super moist and stay fresh for several days. Can’t wait to try other fillings too!
Preheat oven to 350°F.
Toss diced rhubarb with 2 tablespoons of brown sugar and set aside.
Mix soy milk with apple cider vinegar and put aside to curdle.
In a large mixing bowl combine all dry ingredients (from all-purpose flour to chickpea flour). Then in a separate bowl whisk together all wet ingredients (from curdled soy milk to vanilla extract). Pour the mixture into dry ingredients and mix well.
Finally fold in rhubarb with sugar.
Fill the greased or lined muffin tins not more than 3/4 full.
Bake for 20-25 minutes or until the inserted toothpick comes out clean.
Let the muffins cool for 10 minutes before removing them out of the tins.
PrintVegan Rhubarb Muffins
Moist bakery-style vegan rhubarb muffins.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 C diced rhubarb
- 2 tbsp brown sugar
- 1 1/2 C all-purpose flour
- 1/2 C sugar
- 1/8 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp chickpea flour
- 1/4 C soy milk
- 1 tsp apple cider vinegar
- 1/2 C full-fat coconut milk
- 1/4 C melted vegan butter or shortening
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F.
- Toss diced rhubarb with 2 tablespoons of brown sugar and set aside.
- Mix soy milk with apple cider vinegar and put aside to curdle.
- In a large mixing bowl combine all dry ingredients (from all-purpose flour to chickpea flour). Then in a separate bowl whisk together all wet ingredients (from curdled soy milk to vanilla extract). Pour the mixture into dry ingredients and mix well.
- Finally fold in rhubarb with sugar.
- Fill the greased or lined muffin tins not more than 3/4 full.
- Bake for 20-25 minutes or until the inserted toothpick comes out clean.
- Let the muffins cool for 10 minutes before removing them out of the tins.
Nutrition
- Serving Size: 1 muffin
- Calories: 247
- Sugar: 16g
- Sodium: 124mg
- Fat: 10.5g
- Saturated Fat: 5.2g
- Carbohydrates: 35.4g
- Fiber: 1.5g
- Protein: 3.5g
- Cholesterol: 0mg
Find it online: https://www.slavicvegan.com/2019/07/29/vegan-rhubarb-muffins/
