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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

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Author Rachel Conners

Ingredients

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.