Take advantage of rhubarb’s limited season with these Vegan Rhubarb Muffins! These fluffy, easy-to-make muffins are refined sugar-free and topped with crunchy sliced almonds. Ready in just 30 minutes!

Take advantage of rhubarb's limited season with these Vegan Rhubarb Muffins! These fluffy muffins are refined sugar free and topped with crunchy sliced almonds.

Folks, we’ve had a long road of rhubarb recipe testing to get us to this point. I randomly found rhubarb way back in early February before the season really started and posted this Strawberry Rhubarb Crisp recipe, but back then no one else had found rhubarb yet so I was alone in my rhubarb excitement.

If you’re a rhubarb fan like me, you probably feel some giddy excitement when you see the red stalks appearing at your farmers markets in the springtime, just begging to be turned into a gluten-free strawberry rhubarb pie or these fantastic rhubarb muffins.

Take advantage of rhubarb's limited season with these Vegan Rhubarb Muffins! These fluffy muffins are refined sugar free and topped with crunchy sliced almonds.

Muffins are such a special dessert, and vegan muffins have a place in my heart. They’re portable and perfectly portioned for one, and when they’re done right, they’re fluffy, tender, and oh so delicious.

I have so many muffin recipes that I adore that it’s hard to choose a favorite, but these vegan rhubarb muffins are definitely one of my springtime favorites. They feel extra special because of their seasonality! These are a must make while rhubarb is in season.

Take advantage of rhubarb's limited season with these Vegan Rhubarb Muffins! These fluffy muffins are refined sugar free and topped with crunchy sliced almonds.

Why you’ll love these rhubarb muffins

  • Quick and simple to throw together (like all good muffin recipes should be).
  • Highlight the tart and tangy flavor of the rhubarb! We so often pair rhubarb with another fruit, like strawberries, but I love to highlight the flavor of it all on its own.
  • Vegan, egg-free, and dairy-free
  • Refined sugar-free and sweetened with coconut sugar
  • Fluffy, flavorful, and perfectly textured
  • Lightly spiced with cardamom for a unique flavor
  • Perfect for breakfast, brunch, or lunchboxes!

When developing this recipe, I consulted the rhubarb page of The Flavor Bible (which EVERY cook and baker should have…I seriously have this book open constantly on my desk and I no doubt use it every. single. day.) and saw that cardamom was a recommended spice pairing.

I rarely use cardamom, but I had some in my spice cabinet so I added just a hint to these muffins. The cardamom adds a slightly lemon-y note that I absolutely adored. It pairs so beautifully with the rhubarb! Of course, if you don’t have any or aren’t a fan, you can skip it or replace it with a little cinnamon.

Take advantage of rhubarb's limited season with these Vegan Rhubarb Muffins! These fluffy muffins are refined sugar free and topped with crunchy sliced almonds.

These rhubarb muffins both refined sugar-free and vegan. We replace the moisture and binding properties of the egg with applesauce and use dairy-free milk in place of dairy milk. For the sweetener, I switched out the regular sugar for coconut sugar, which leaves the muffins a little more brown than other muffins, but adds a lovely caramelized flavor, similar to brown sugar.

Can you make these muffins gluten-free?

You can! You can substitute your favorite gluten-free flour baking blend (make sure it’s one specifically for softer baked goods like muffins, quick breads, and cakes, and not one specifically for bread baking). You can also use a combination of 1/2 oat flour and 1/2 blanched almond flour.

Take advantage of rhubarb's limited season with these Vegan Rhubarb Muffins! These fluffy muffins are refined sugar free and topped with crunchy sliced almonds.

These rhubarb muffins are super soft, moist, and fluffy. The rhubarb almost melts into them, creating these little pockets of juicy tartness! I like a little texture, so I threw some sliced almonds on top for some crunch too. Make a batch of these to keep around for breakfast or a snack. Get your hands on some rhubarb and enjoy!

How to store muffins

Allow the muffins to cool completely before storing them. Placing warm muffins in a storage container can create excess moisture and lead to a soggy texture.

To store at room temperature: I only recommend this if you plan to consume the muffins within a day or two. Place the muffins in an airtight container or sealable plastic bag and store on your counter or in the cabinet.

Storing in the refrigerator: Use an airtight container or sealable bag and store for up to four or five days. Before enjoying refrigerated muffins, you can briefly warm them in the microwave or oven to restore their softness.

In the freezer: wrap each muffin individually in plastic wrap or aluminum foil to prevent freezer burn and moisture loss. Place the wrapped muffins in a freezer-safe bag or container. Muffins can be kept in the freezer for up to three months. When you’re ready to enjoy the frozen muffins, remove them from the freezer and let them thaw at room temperature. You can also reheat thawed muffins in a microwave or oven to restore their freshness.

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Take advantage of rhubarb's limited season with these Vegan Rhubarb Muffins! These fluffy muffins are refined sugar free and topped with crunchy sliced almonds.

Vegan Rhubarb Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

Take advantage of rhubarb’s limited season with these Vegan Rhubarb Muffins! These fluffy, easy-to-make muffins are refined sugar-free and topped with crunchy sliced almonds. Ready in just 30 minutes!

Ingredients

Scale
  • 1½ cup (6 oz.) all-purpose flour or gluten-free all-purpose baking flour
  • ⅔ cup coconut sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ¼ teaspoon cardamom
  • ⅓ cup coconut oil, melted
  • ⅓ cup unsweetened applesauce
  • ⅓ cup non-dairy milk
  • 1 teaspoon vanilla extract
  • ¾ cup chopped rhubarb
  • ¼ cup sliced almonds

Instructions

  1. Preheat oven to 375ºF. Grease 12 muffin cups or line with muffin liners.
  2. Combine the flour, coconut sugar, salt, baking powder, and cardamom. Whisk to incorporate all of the dry ingredients.
  3. Add in milk of choice, applesauce, and coconut oil and stir until just moistened. Fold in the rhubarb.
  4. Divide the batter between the 12 muffin cups. They should be about ¾ full. Using a large cookie scoop can help evenly divide the batter. Sprinkle the sliced almonds on top of each of the muffins.
  5. Bake for 17 to 20 minutes in the preheated oven, or until a toothpick comes out clean when inserted into the center of the muffin, and the muffins spring back when poked gently with your finger. Cool completely.
  6. They’re most delicious when eaten the same day as baking, but they will keep covered at room temperature for a few days. See Notes for storage tips.

Equipment

Notes

How to store your rhubarb muffins

  • Allow the muffins to cool completely before storing them. Placing warm muffins in a storage container can create excess moisture and lead to a soggy texture.

  • To store at room temperature: I only recommend this if you plan to consume the muffins within a day or two. Place the muffins in an airtight container or sealable plastic bag and store on your counter or in the cabinet.

  • Storing in the refrigerator: Use an airtight container or sealable bag and store for up to four or five days. Before enjoying refrigerated muffins, you can briefly warm them in the microwave or oven to restore their softness.

  • In the freezer: wrap each muffin individually in plastic wrap or aluminum foil to prevent freezer burn and moisture loss. Place the wrapped muffins in a freezer-safe bag or container. Muffins can be kept in the freezer for up to three months. When you’re ready to enjoy the frozen muffins, remove them from the freezer and let them thaw at room temperature. You can also reheat thawed muffins in a microwave or oven to restore their freshness.

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