Vegan Rhubarb Muffins
Try this delicious and healthy vegan rhubarb muffin recipe for a sweet treat!
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 12
vegan
vegetarian
spring
white meat free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 1/2 cup (6 oz.) all purpose flour
- 2/3 cup coconut sugar
- 1/4 teaspoon cardamom
- 1/3 cup coconut oil melted
- 1/3 cup unsweetened applesauce
- 1/3 cup non-dairy milk (i used almond milk)
- 3/4 cup chopped rhubarb
- 1/4 cup sliced almonds
- 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
This is a delicious and healthy recipe that is perfect for any occasion. The muffins are made with all-natural ingredients and are a great source of fiber, protein, and vitamins.
They are also incredibly easy to make. Simply combine all of the ingredients in a bowl and stir until just moistened. Then, divide the batter between 12 muffin cups and bake for 17 to 20 minutes. That's it! You'll have a delicious and healthy treat that the whole family will love.
Step-by-step
- Preheat oven to 375°F. 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 ½ 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.
