Vegan Strawberry Rhubarb Muffins. Most are familiar with the very popular, strawberry rhubarb pie. This recipe takes that iconic flavor and puts it in a healthy vegan muffin.

Vegan Strawberry Rhubarb Muffins

Vegan Strawberry Rhubarb Muffins. Most are familiar with the very popular, strawberry rhubarb pie. This recipe takes that iconic flavor and puts it in a healthy vegan muffin.

Recipe Contributor – Authentically Vegan (Instagram) Authentically Vegan (Website) Authentically Vegan (Facebook)

As Kaley from Authentically Vegan writes, “If you aren’t familiar with rhubarb, it is a tangy vegetable that resembles pink celery. While it is a vegetable, it is primarily used in baked goods. It pairs well with berries and lemon. Rhubarb became well-known in the Victorian era and it was common to make pies, custards, jams, jellies, etc. It lost popularity in the mid-1900s, but it is trending again!”

Vegan Strawberry Rhubarb Muffins. Most are familiar with the very popular, strawberry rhubarb pie. This recipe takes that iconic flavor and puts it in a healthy vegan muffin. Oil Free.

“A few more notes on rhubarb. Rhubarb is a summer vegetable, at least in my region. It has a skin on the outside with little fibers. I remove this before baking, but you don’t need to. I had some trouble finding it at my local grocery stores. I ended up going to four grocery stores. I finally found it at Sprouts. Unless you are cool enough to grow your own rhubarb, you might need to do some searching. I love rhubarb but if you absolutely can’t find it, you can leave it out and add more strawberries.”

Vegan Strawberry Rhubarb Muffins. A must try before summer is gone!

Vegan Strawberry Rhubarb Muffins. Most are familiar with the very popular, strawberry rhubarb pie. This recipe takes that iconic flavor and puts it in a healthy vegan muffin.
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Vegan Strawberry Rhubarb Muffins

Can you name a better summer combo than strawberry rhubarb? Most are familiar with the very popular, strawberry rhubarb pie. This recipe takes that iconic flavor and puts it in a healthy vegan muffin. Vegan, Oil Free
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Keyword: Breakfast, Brunch, Dessert, Oil Free
Servings: 12
Calories: 174kcal

Ingredients

  • ¾ cup brown sugar.
  • cup peanut butter.
  • 2 tbsp ground flaxseed + 4 tbsp water flax egg.
  • ½ cup soy milk + lemon juice vegan buttermilk.
  • ¼ tsp salt.
  • ½ tsp baking soda.
  • ½ tsp cinnamon.
  • 1 tsp vanilla.
  • 1 ½ cup wheat flour.
  • 1 cup diced rhubarb.
  • ½ cup diced strawberries.
  • 3 tbsp water if the batter is not mixing well.

Instructions

  • Before combining the ingredients, prepare the flax egg and vegan buttermilk. Combine flaxseed with water and set aside. Pour the juice from 1/2 lemon into the soy milk and also set aside for later.
  • Chop strawberries and rhubarb and dust with flour.
  • In a large mixing bowl, combine the dry ingredients (flour, salt, baking soda, and cinnamon). Make a well in the mixture and add the soy milk, flax egg, sugar, peanut butter, and vanilla. Add the water if the mixture isn’t mixing well.
  • Stir in the chopped fruit and mix well so that the fruit doesn’t sink to the bottom.
  • Preheat oven to 325 degrees (F). Grease a muffin pan or use muffin liners.
  • Fill the cups three-fourths of the way full. Don’t fill them to the top.
  • Bake for 15-20 minutes or until the tops are golden brown and the inside is baked (use the toothpick test).
  • Let cool for about 20 minutes. Serve and enjoy!

Notes

  • You can substitute oat flour or all-purpose flour.
  • The peanut butter can be replaced with almond butter. I
  • f you are not avoiding oil, you can use melted vegan butter.
  • This keeps for about a week.

Nutrition

Calories: 174kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 144mg | Potassium: 154mg | Fiber: 2g | Sugar: 15g | Vitamin A: 49IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 1mg

Looking for yummy breakfast ideas? Try here!

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