Try this delicious and healthy vegan rhubarb muffin recipe for a sweet treat!
- Carbohydrate 2.27903638756614 g
- Cholesterol 0.544444443339853 mg
- Fat 7.19833389375555 g
- Fiber 0.473291660752561 g
- Protein 0.968914165752617 g
- Saturated Fat 5.38413694871298 g
- Serving Size 1 1 Serving (36g)
- Sodium 14.7928610821156 mg
- Sugar 1.80574472681358 g
- Trans Fat 0.426418639177933 g
- Calories 75 calories
Step-by-step
- Preheat oven to 375ºF. Grease 12 muffin cups or line with muffin liners.
- 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.
- Bake for 17 to 20 minutes in the preheated oven, or until a toothpick comes out clean. Cool completely.
- Best eaten the same day, but they will keep covered at room temperature for a few days.
When should the wet ingredients merge with the dry without activating too much gluten? Mixing all-purpose flour, coconut sugar, salt, baking powder, and cardamom beforehand guarantees the leavening agents distribute evenly through the dry matrix before hydration begins. Stirring the non-dairy milk, melted coconut oil, and unsweetened applesauce directly into that bowl requires restraint. Overworking quick-bread batters develops dense tunnels, so fold just until the flour disappears from sight. Folding chopped rhubarb into the thick batter at the very end ensures the fruit pieces disperse rather than sink to the bottom of the muffin tins. Requiring twelve greased muffin cups filled three-quarters full, this recipe scales precisely to standard pan capacities without overflow. Slicing almonds thinly and scattering them across the top before baking creates a toasted crunch that contrasts against the tender crumb beneath. Operating a 375 degree Fahrenheit oven necessitates preheating for at least twenty minutes to stabilize radiant heat. Inserting a wooden toothpick into the center of the tallest muffin after seventeen minutes provides the definitive doneness test; extraction must occur with zero wet batter clinging to the wood. Allowing the baked goods to cool completely on a wire rack prevents internal steam from making the bottom liners soggy. Consuming them the same day captures peak textural contrast between the crisp almond topping and the moist interior, though covered storage extends viability at room temperature for several days.
