Vegan Strawberry Rhubarb Muffins
These delicious and wholesome Vegan Strawberry Rhubarb Muffins with a crumb topping are perfect for a quick breakfast or snack.
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.2 tablespoons gluten-free rolled oats, 1 tablespoon almond flour, 1 tablespoon coconut flour, 1 tablespoons turbinado sugar, 1 tablespoon vegan butter
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.1 tablespoon flaxseed meal, 3 tablespoons warm water
- In a large mixing bowl, sift the whole wheat pastry flour, baking powder, cinnamon, cardamom, and sea salt.2 ½ cups whole wheat pastry flour, 1 tablespoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon ground cardamom, ½ teaspoon 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.1 cup coconut sugar, ¾ cup full-fat coconut milk, ¼ cup applesauce, ½ teaspoon vanilla extract, 2 teaspoons lemon zest
- Add the wet ingredients to the dry ingredients. Stir in strawberries and rhubarb until just combined.1 cup fresh strawberries, 1 cup fresh rhubarb
- 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
Muffins will keep covered on counter for up to 3 days. Freeze for up to 1 month.
The calorie count includes the crumb topping.
Nutrition
Serving: 1muffinCalories: 202.8kcalCarbohydrates: 38.9gProtein: 3.2gFat: 4.1gSaturated Fat: 2.5gSodium: 230.5mgFiber: 4gSugar: 17.7g
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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.