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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!
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.
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.
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.
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.
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.
Want more rhubarb recipes?
- Gluten-Free Paleo Strawberry Rhubarb Pie
- Gluten-Free Raspberry Rhubarb Almond Bars
- Paleo Strawberry Rhubarb Crisp
- Easy Strawberry Rhubarb Chia Jam
Vegan Rhubarb Muffins
Ingredients
- 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
Equipment
Instructions
- Preheat oven to 375ºF. Grease 12 muffin cups or line with muffin liners.
- Combine the flour, coconut sugar, salt, baking powder, and cardamom. Whisk to incorporate all of the dry ingredients.
- 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. Using a large cookie scoop can help evenly divide the batter. Sprinkle the sliced almonds on top of each of the muffins.
- 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.
- 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.
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.
Just made these muffins this morning and omg they are AMAZING!! I love a good rhubarb muffin, this is the best recipe I have found! The touch of cardamon is sensational and gives that extra burst of flavour, that accompanies the rhubarb perfectly. Thank you so much! :)
So glad you’ve loving this recipe! The cardamom adds a little something special, right?! :D glad you’re enjoying them!
I used almond extract instead of the vanilla to compliment the almond garnish,spelt flour to make them wholegrain and1 cup of rhubarb, turned out wonderful,so moist and delicious. Thank you for doing all the hard work of testing out the recipes.
Almond extract sounds like a fabulous addition! Thanks for the feedback, Ruby :)
I recently discovered your recipe and made these muffins. Delicious, full of flavour. I tripled the recipe trying to use up as much rhubarb as I could. I did not have enough apple sauce so 1/2 of the apple sauce was replaced with plant based Greek yogurt. Instead of the all purpose flour, I used 1/2 whole wheat and 1/2 spelt. On top of your required ingredients I did add a cup of blueberries that needed using up. I sprinkled slivered almonds on top as suggested, such a nice added texture. I will certainly save this recipe as a favourite muffin. Thank you!
Thanks so much for sharing your adjustments, Jennifer. Sounds fabulous and glad it was so easy to switch for your needs.