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.

Now, rhubarb has taken OVER the entire food internet. Of course, until a few weeks ago, I couldn’t find any more rhubarb ANYWHERE. Then, finally, a few Sundays ago, I saw bunches of it piled on the tables at my local farmer’s market.

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.

Of course, I grabbed more of it than I knew what to do with and started testing rhubarb recipes galore in my kitchen. And had a recipe fail, after fail, after fail… It seemed as if the universe did NOT want me to be enjoying delicious rhubarb-baked treats this year. That, my friends, was making me very sad because I want me and rhubarb to be besties.

On that pursuit of best-friendship, I will not give up. Especially when I know rhubarb will be disappearing again until next Spring rather shortly. Thankfully, after a couple of not-so-good batches, I got these vegan rhubarb muffins down. There are also a few other finicky rhubarb recipes that have been making me want to pull my hair out. But I am determined to perfect them and get ’em to you before rhubarb disappears again. Send me good rhubarb vibes!

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.

But back to these muffins! They’re quick and simple to throw together (like all good muffin recipes should be). They highlight the tart and tangy flavor of the rhubarb. We so often pair rhubarb with another fruit, like strawberries, in baking recipes, but I love to highlight the flavor of it all on its own.

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.

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.

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 paired 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.

I kept these rhubarb muffins both refined sugar-free and vegan as well. 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.

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 muffins are super 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. They’d also be a great addition to your Mother’s Day brunch. Go get your hands on some rhubarb and enjoy!

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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

  • 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

Description

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.


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. Add in milk of choice, applesauce, and coconut oil and stir until just moistened. Fold in the rhubarb. Divide the batter between the 12 muffin cups, they should be about ¾ full. Sprinkle the sliced almonds on top of each of the muffins.
  3. Bake for 17 to 20 minutes in the preheated oven, or until a toothpick comes out clean. Cool completely.
  4. Best eaten the same day, but they will keep covered at room temperature for a few days.

Keywords: rhubarb muffins, vegan muffins, rhubarb recipes

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