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!”
“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
- ¾ cup brown sugar.
- ⅓ 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.
- 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!
- 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.
Looking for yummy breakfast ideas? Try here!