A perfect combination of sweetness and tartness, rhubarb muffins are a delicious way to welcome in spring. Made with fresh or frozen rhubarb, they’re vegan, low gluten and completely irresistible.
One of the best things about spring is the fresh produce that suddenly becomes available. Whether you’re shopping at your local farmer’s market or being gifted by a friend, spring produce is really a treat. It’s inspires me to add variety and colour to my spring dishes and baking with fruit is a great way to do so. One of my favorite spring fruits is rhubarb. I love it’s tartness and versatility which can add alot to any recipe.
Muffins are a great way to showcase the tartness of rhubarb. The fruit adds moisture to the muffins and the combination of the sweet and tart is really amazing. Perfect for welcoming back the spring! These muffins are easily portable so perfect for a packed lunch or to gift to a friend. I love to have them with tea for a refreshing afternoon break, but they are amazing at anytime.
Making vegan rhubarb muffins
This recipe is fairly easy and basic. I used a combination of spelt and gluten free flours as spelt flour is lower in gluten. This makes these muffins low gluten which is great if you are sensitive to it. For the gluten free flour, I have tried both a commercial blend and almond flour. I prefer using almond flour, but both work well so use whatever you prefer.
I bake my muffins using silicone baking cups on a cooking sheet. Silicone baking cups are amazing. You don’t need to grease them and they last forever. It also helps me keep my resolution to become as low waste as possible. A win/win for me and any eco-conscious baker.
These muffins are very moist due to the addition of fruit. They vary in rise due to the differences of flour and moisture, but they are all very moist, light and delicious with the slight nuttiness of the spelt flour. The agave nectar gives them a lighter sweetness than sugar which helps make the rhubarb really stand out in flavour. If you’re not a huge fan of tartness, you can easily replace half the rhubarb with strawberries, which I often do.
Perfect spring treat
Rhubarb muffins are a perfect seasonal treat but you can make them at anytime. I have found frozen rhubarb at my local supermarket and it works just as well. Rhubarb is a very nutritious fruit and easy to grow if you’re a gardener. I have always loved it and baking muffins with it allows me some variety beyond the usual pies and tarts.
These muffins will brighten your day and freeze well for later. They taste great plain or with vegan butter. They will definitely make you a fan of rhubarb, baking with fruit and vegan baking in general. Enjoy!
More healthy vegan muffins
Vegan Blueberry Muffins with Strudel topping
If you make this recipe, please leave a comment below. Also, feel free to post your creations on Instagram or Twitter and tag me @unarosevegan.
- 1 cup spelt flour
- 3/4 cups almond flour or any gluten free flour blend
- 1 teaspoon baking soda
- 3/4 cup agave
- 1/4 cup cup unsweetened soy milk or other plant based milk
- 1 teaspoon vanilla extract
- 1/3 cup canola oil
- 1 tablespoon apple cider vinegar
- 1 1/2 cups fresh or frozen rhubarb
- Preheat oven to 350 degrees F. Place 12 silicone muffin cups on a cooking sheet or grease a 12 tin muffin pan. Set aside.
- In a large mixing bowl, sift together the flour and baking soda. Whisk until mixed.
- Add the rhubard to the bowl and stir until well mixed and all the rhubarb is coated in flour.
- In a seperate bowl, combine the agave, soy milk, vanilla, oil and vinegar. Whisk until just combined.
- Pour the liquid ingredients into the flour and rhubarb mixture. Mix using a large spoon by folding until just combined. Don't overmix.
- Spoon the mixture into 12 muffin cups, filling them 3/4 full.
- Bake for 25-30 minutes. Remove from the oven and insert a tester into the center of a muffin. The muffins are done when it comes out clean.
- Leave muffins to cool in cups for 1 minute and then remove them and let them cool on a baking rack.
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