These delicious and wholesome Vegan Strawberry Rhubarb Muffins with a crumb topping are perfect for a quick breakfast or snack!

Strawberries & rhubarb

Lemon zest, spices, salt

Ground flax seed

Whole wheat pastry flour, crumb topping, baking powder

Coconut milk & sugar

Applesauce & vanilla 

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Ingredients

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Yield

12 muffins

Type

Vegan

Time

40 minutes 

Level

Beginner

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1

 Mix rolled oats, almond flour, coconut flour, & turbinado sugar. Add vegan butter & combine. Preheat the oven & grease a muffin tin or use liners.

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Make the crumb topping

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2

In a small bowl, make the flax egg by combining flaxseed meal and warm water.

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Make the flax egg

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3

In a large mixing bowl, sift the whole wheat pastry flour, baking powder, cinnamon, cardamom, and sea salt.

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Sift the dry ingredients

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4

  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.

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Mix wet ingredients

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5

Add the wet ingredients to the dry ingredients. Stir in strawberries and rhubarb until just combined.

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Mix and add fruit

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6

Divide the muffin batter evenly between the 12 muffin cups. Sprinkle each muffin with one teaspoon of the crumb topping mixture.

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Pour the batter

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7  

Bake for 22-25 minutes or until a toothpick inserted comes out with moist crumbs attached.

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Bake

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Muffins will keep covered on counter for up to 3 days. Freeze for up to 1 month.

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Storage Tips

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