Vegan Rhubarb Muffins

Vegan Rhubarb Muffins

Vegan Rhubarb Muffins
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Here I go again. Waving this tart vegetable in your face. Two weeks ago it was jam, now muffins, and yes-there is more rhubarb on the way. I can’t help it, you know. Rhubarb season is in full swing in Minnesota and I got it on my mind and in my kitchen. There is no escape. Just embrace this magical tart flavor and try these vegan rhubarb muffins. I promise you won’t regret it. I would not lie!

Vegan Rhubarb Muffins

Vegan Rhubarb Muffins

Vegan Rhubarb Muffins

Vegan Rhubarb Muffins

I decided to make these vegan because I wanted to make them healthier. Let’s just agree not to talk about all the sugar in this recipe. At least there is no butter and cream. 😉 The chia seed egg works beautifully and also provides a fun texture (kind of like poppy seeds) if you don’t grind them up to make the chia egg substitute.

Vegan Rhubarb Muffins

Vegan Rhubarb Muffins

Vegan Rhubarb Muffins

Vegan Rhubarb Muffins

Vegan Rhubarb Muffins

Vegan Rhubarb Muffins

I am not one who likes to overpower the tartness of rhubarb with copious amounts of sugar. It is a goal when I bake with rhubarb to maintain the delicious freshness that accompanies the tart flavor of the rhubarb. It’s one of my favorite things about it-why cover it up with too much sweetness?

Vegan Rhubarb Muffins

Vegan Rhubarb Muffins

Vegan Rhubarb Muffins

Vegan Rhubarb Muffins

Vegan Rhubarb Muffins

Vegan Rhubarb Muffins

When I made these muffins recently, I realized that I didn’t have a coarse granulated sugar to top the muffins with so instead used regular granulated instead. In the future, I would try the coarse sugar to provide more texture on the top of the muffin. Plus it looks pretty. 😉

Vegan Rhubarb Muffins
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Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ¾ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon almond extract
  • 1/3 cup melted coconut oil
  • 1 cup almond milk
  • 1 chia egg (mix one tablespoon chia seeds with 2-3 teaspoons cold water)
  • 2 cups chopped rhubarb
  • granulated sugar, to sprinkle on top muffins

Directions

  1. Preheat oven to 375 degree F and grease muffin tins (12 muffins, total).
  2. In a large mixing bowl, combine flour, baking powder, sugar, and salt.
  3. In a separate bowl, combine almond extract, melted coconut oil, almond milk, and chia egg.
  4. Gently stir the wet mixture into the dry mixture until just mixed.
  5. Next, gently fold in the chopped rhubarb to muffin batter. Evenly distribute the batter into the greased muffin tins and sprinkle extra granulated sugar on the top of the muffins.
  6. Place into oven and bake 30-35 minutes-until knife comes out clean.
  7. Place tins onto cooling racks. Pop muffins out of tins when cool and enjoy!
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https://www.theartfulappetite.com/vegan-rhubarb-muffins/

Vegan Rhubarb Muffins

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