Are you looking for a delicious, vegan-friendly muffin recipe? Look no further than these sweet and tart strawberry rhubarb muffins with a delicious crumb topping!
Making muffins is one of the easiest ways to make a quick and delicious breakfast or snack. These vegan strawberry rhubarb muffins are topped with a crispy crumble, making them special for brunch. Best of all, they're easy to make!
Vegan strawberry rhubarb pie is one of my all-time favorite desserts, so I was excited to try making a version of it in the form of muffins. The results were terrific!
These fluffy, moist muffins are packed with flavor and have a delicious crumb topping. Plus, they're healthy enough for breakfast or a snack. Give them a try!
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My vegan Strawberry Rhubarb Crisp inspired this recipe. I had leftover crisp topping and thought I'd make these strawberry rhubarb muffins since I had more fruit!
Serve these muffins with a glass of this Vegan Strawberry Milk!
If you've never had rhubarb before, you may be wondering what it tastes like. Rhubarb is tart, but it's not as sharp as cranberries. I would describe it as sour and tangy, which is why it's usually combined with strawberries and sugar (but not always). It depends on the variety of rhubarb. Some are mild in flavor, and some are much stronger (and crunchier).
Ingredients
Here are the simple ingredients you will need to make these moist and fluffy muffins without animal products:
- For the crumb topping: rolled oats, almond flour, coconut flour, turbinado sugar, and vegan butter.
- Flaxseed meal with warm water to make a flax egg as an egg replacer.
- Whole wheat pastry flour - contributes to the tenderness of these muffins while retaining the nutrients of the bran and germ
- Ground cinnamon and ground cardamom - spices for flavor, optional
- Sea salt - to bring out the taste of the muffins
- Coconut sugar - unrefined sweetener
- Full-fat coconut milk shaken from a can and thoroughly mixed
- Applesauce - a healthier alternative to oil
- Vanilla extract - a must for muffins
- Lemon zest - to complement the fruit flavors
- Fresh strawberries and fresh rhubarb - you can use frozen also.
See the recipe card for the exact quantities.
Instructions
These vegan strawberry rhubarb muffins are easy to make, even if it is your first time. Here is a quick overview:
- Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin or use paper liners.
- Make the crumb topping: In a small bowl, combine rolled oats, almond flour, coconut flour, and turbinado sugar. Add vegan butter and rub it into the dry mixture between your fingers. Keep it in the fridge until needed.
- Make the flax egg: In a small bowl, combine the flaxseed meal and warm water and let rest for a few minutes.
Mix the ingredients as directed below.
In a large bowl, sift the whole wheat pastry flour, baking powder, cinnamon, cardamom, and sea salt.
In a medium bowl, add coconut sugar, coconut milk, applesauce, vanilla extract, and lemon zest. Combine with a whisk, and mix in the flax egg.
Add the wet ingredients to the dry ingredients. Stir in strawberries and rhubarb.
Mix until just combined. Do not over mix!
Divide the muffin batter evenly between the 12 muffin cups.
Sprinkle each top of the muffin with one teaspoon of the crumb topping mixture. Bake until a toothpick inserted comes out with moist crumbs attached.
Bake for about 22 to 25 minutes. Voila! Perfectly sweet and satisfying muffins. Enjoy!
You know the muffins are done when you place a wooden toothpick in the middle and no raw batter is clinging to it. A few crumbs are okay; if you wait until the toothpick comes out completely clean the muffins might be overbaked.
Hint: Cool muffins in the muffin tray for 20 minutes and then remove muffins to a wire rack.
Substitutions
If you don't have some of the ingredients, you can make the following substitutions.
- Whole wheat pastry flour - use all-purpose flour or a mix of 100% whole wheat flour with all-purpose flour 1:1.
- Cinnamon - can omit.
- Cardamom - can omit.
- Coconut sugar - use organic cane sugar, or mix half and half with brown sugar (light or dark).
- Coconut milk - can use soy milk or cashew milk.
- Applesauce - can use mashed ripe banana.
- Strawberries - use all rhubarb and make vegan rhubarb muffins! See below for variations.
- Crumb topping - feel free to omit it.
Variations
- Oil-free - omit butter from crumb topping or skip the crumb topping.
- Fruit - replace the rhubarb with strawberries, or replace the fruit with blackberries, raspberries, or blueberries. You can use frozen chopped rhubarb with or without frozen berries such as blueberries or raspberries. I don't recommend thawing frozen fruit first.
Equipment
- small, large and medium mixing bowls
- I love this muffin tin and it is made in the USA: 12-cup muffin tin
- paper liners (optional)
- cutting board
- chef's knife
- sifter
Storage
Muffins will keep covered on the counter in an airtight container for up to 3 days.
Freeze for up to 1 month; once the muffins have cooled, place them in a freezer-safe ziplock bag.
Expert tip
Do not overmix the dough or this will affect the texture of the muffins.
I hope you enjoyed this recipe as much as we did! If you make this recipe, please take a moment to ★★★★★ star rate it and leave a comment below. Follow me on Instagram and Facebook, and share your creation with me! Tag me @resplendentkitchen and hashtag #resplendentkitchenrecipes.
Vegan Strawberry Rhubarb Muffins
Equipment
- chef's knife
- mixing bowls
Ingredients
For the crumb topping
- 2 tablespoons gluten-free rolled oats
- 1 tablespoon almond flour or oat flour or rolled oats
- 1 tablespoon coconut flour or oat flour or rolled oats
- 1 tablespoons turbinado sugar or organic cane sugar or dark brown sugar
- 1 tablespoon vegan butter cut into small pieces
For the muffins
- 1 tablespoon flaxseed meal
- 3 tablespoons warm water
- 2 ½ cups whole wheat pastry flour
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ½ teaspoon sea salt
- 1 cup coconut sugar
- ¾ cup full-fat coconut milk shaken from a can and thoroughly mixed
- ¼ cup applesauce
- ½ teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1 cup fresh strawberries chopped
- 1 cup fresh rhubarb finely chopped
Instructions
Make the crumb topping
- In a small bowl, combine rolled oats, almond flour, coconut flour, and turbinado sugar. Add vegan butter and rub it into the dry mixture between your fingers. Keep in fridge until needed.
Make the muffins
- Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin or use paper liners.
- In a small bowl, make the flax egg by combining flaxseed meal and warm water.
- In a large mixing bowl, sift the whole wheat pastry flour, baking powder, cinnamon, cardamom, and sea salt.
- In a medium mixing bowl, add coconut sugar, coconut milk, applesauce, vanilla extract, and lemon zest. Combine with a whisk, and mix in the flax egg.
- Add the wet ingredients to the dry ingredients. Stir in strawberries and rhubarb until just combined.
- Divide the muffin batter evenly between the 12 muffin cups. Sprinkle each muffin with one teaspoon of the crumb topping mixture.
- Bake for 22-25 minutes or until a toothpick inserted comes out with moist crumbs attached.
- Cool in muffin tins for 20 minutes and then remove muffins to a cooling rack.
Notes
Nutrition
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.
Janessa
That crumb topping!! These are so so delicious!
Emily
Thank you, Janessa! We're glad you enjoyed the crumb topping on these delicious muffins!
Tara
Oh yum! Such delicious muffins. I love the addition of the cinnamon and cardamom and how you made these muffins vegan.
Emily
Thank you, Tara! We're glad you enjoyed these muffins and appreciate your feedback.
Anita
Strawberry and rhubarb is a great pairing. The muffins are super moist and tender, and even omnivores love them.
Emily
We're so glad you enjoyed the recipe, Anita! We love pairing strawberry and rhubarb together too, it's a classic flavor combo. Thanks for letting us know what you think!
Kris
So moist and flavorful - this will definitely be our go-to. 🙂
Emily
Thank you, Kris! I am happy to hear that! 🙂
Kathleen
Love rhubarb season. I get to make delicious muffins like these rhubarb strawberry ones! Yum!
Emily
Thank you, Kathleen! We love rhubarb season too!
Bernice
I have to agree. Strawberry Rhubarb is my family's all time favourite fruit combination. I can't wait to make this vegan version for our daughter who prefers to eat vegan.
Emily
Thanks for your review, Bernice. I hope your daughter enjoys these muffins!
Jacqui
These are fabulous! Thank you so much for sharing such an easy to follow recipe.
Emily
Thank you for trying this recipe and leaving a review, Jacqui! I'm so glad you enjoyed it.
Andrea
These muffins turned out incredible! The topping was the cherry on top. So good!
Emily
Thank you for trying our recipe, Andrea, we're glad you enjoyed it! Thanks for sharing your experience with us.
Zen
I've never known how to cook or bake with rhubarb but this is such a good idea! The strawberry will go terrifically with the rhubarb flavour! Thanks for sharing!
Emily
Thank you so much for leaving such a positive review! We hope you'll be inspired to try more recipes from our blog soon. Thanks again for your support!
Addie
I love strawberry and rhubarb together! These are so fresh and delicious for summer!
Emily
Thank you, Addie. I'm glad you enjoy this combination!
Mary
Could you use frozen rhubarb and frozen berries instead? 🙂
Emily
Hi Mary! Yes, you can. You can use frozen chopped rhubarb with or without frozen berries such as blueberries or raspberries. I don't recommend thawing frozen fruit first.