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
- 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.
Keywords: rhubarb muffins, vegan muffins, rhubarb recipes