Vegan Rhubarb Muffins – Holy Cow Vegan
Love rhubarb? Then you definately’ve gotta do this scrumptious vegan rhubarb muffins recipe. The muffins are fluffy, moist, vanilla-scented and completely candy with juicy, tart pockets of ruby-red rhubarb.
Scrumptious rhubarb performs a starring position in these delicious vegan rhubarb muffins, and does it steal the present!
Rhubarb is a superb taste in breakfast and dessert dishes and it’s considered one of my favourite elements so as to add to candy treats in spring and summer time, when these ruby-red stalks are seasonal and plentiful.
When you love rhubarb, I’ve so many must-try rhubarb recipes for you, together with this beautiful vegan rhubarb the wrong way up cake, this luxurious vegan rhubarb crisp that is excellent for breakfast, and this delectable vegan strawberry rhubarb cheesecake with a stunning, marbled look that’ll win over everybody you serve it to.
However if you happen to’re within the temper for one thing that is a bit easier and simply as scrumptious, these vegan rhubarb muffins are what you need to make.
They arrive collectively effortlessly, in a single bowl, they usually take underneath 45 minutes from scratch to achieved. And they’re so, so yummy, with a barely crispy, tender muffin prime and a gentle, fluffy texture. The succulent bits of rhubarb soften into the crumb, including a stunning pop of shade and tons of taste.
Desk of Contents
Advantages of rhubarb
Rhubarb is definitely a vegetable though it makes an look most continuously in desserts (you can also make yummy savory sauces with rhubarb too!). It has a brilliant, shoulder-shruggingly-tart taste that provides a pleasant dimension to dessert dishes, making it considered one of spring and summer time’s most anticipated treats.
The brilliant purple stalks of rhubarb are loaded with anthocyanins, additionally present in different colourful fruits, legumes and greens like blueberries. grapes, plums, black beans and purple cabbage. Anthocyanins assist combat most cancers and decrease blood strain.
Rhubarb can also be a wealthy supply of different key nutrients, together with vitamin Okay, and it has good quantities of calcium and vitamin C.
When you develop your individual rhubarb, or purchase it at farmers’ markets, be sure you trim out the leaves or any bits of leaves totally. The leaves of the rhubarb plant comprise oxalic acid, which will be poisonous, and may by no means be consumed.
Why you will love these vegan rhubarb muffins
- Delicate, fluffy, completely scrumptious. When you love a gentle, cakey bread like my vegan rhubarb bread for breakfast, this rhubarb muffins recipe shall be your new favourite. They style divine, with a superbly candy crumb and the splendidly tart rhubarb.
- One-bowl recipe. The muffin batter comes collectively in one-bowl, in only a few minutes.
- Good for breakfast, snack or dessert. You possibly can serve these up any time of the day, together with for a candy deal with in your brown bag lunch or as an after-school snack.
- Seasonal. Rhubarb is among the most scrumptious seasonal meals and that is the proper time of yr to seize some up!
- Soy-free, nut-free and vegan.
Components
- Unbleached all-purpose flour. You too can make this recipe with entire wheat pastry flour, which might make it more healthy.
- Cornstarch. This provides extra fluffiness and helps as an egg replacer. You too can use tapioca starch as an alternative.
- Leavening: Baking soda and baking powder.
- Sugar. I take advantage of turbinado sugar on this recipe. Any granulated sugar, together with coconut sugar and brown sugar, will work.
- Vegan yogurt. I take advantage of my selfmade vegan yogurt. Use any vegan yogurt of your selection. If nut-free or soy-free, you’ll want to use a nut-free or soy-free yogurt.
- Non-dairy milk. I used oat milk. Use any non-dairy milk of your selection.
- Impartial oil. I take advantage of avocado oil for many of my cooking and baking. You possibly can substitute it with any oil of your selection or an equal amount of vegan butter.
- Pure vanilla extract
- Rhubarb stalks. Select stalks which can be slender, tender and crisp. Do not buy rhubarb that is floppy or woody. The colour would not actually matter, however redder stalks will make the muffins prettier. Some additionally declare the purple stalks are sweeter than the inexperienced.
Storage directions
- Refrigerate: The rhubarb muffins will be saved within the fridge for as much as every week.
- Freeze: Freeze in an hermetic container for as much as three months. Thaw earlier than serving.
Extra yummy vegan summer time dessert recipes
When you love this vegan rhubarb muffins recipe, you’ll want to take a look at extra vegan breakfast recipes on Holy Cow Vegan!
Vegan Rhubarb Muffins
These scrumptious vegan rhubarb muffins are fluffy, moist, vanilla-scented and completely candy with juicy, tart pockets of ruby-red rhubarb.
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Servings: 18 muffins
Energy: 191kcal
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Directions
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Preheat the oven to 350 levels Fahrenheit/180 levels Celsius. Put together two muffin pans. The recipe will make 18 muffins. Line the muffin tins with cupcake or muffin liners.
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Place the dry elements in a bowl: all-purpose flour, baking soda, baking powder and salt. Whisk to combine.
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Add the moist elements: sugar, vegan yogurt, non-dairy milk, pure vanilla extract and oil.
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Combine with a spatula till mixed and there is no dry flour within the bowl. Do not overmix. Add the chopped rhubarb to a bowl and blend till evenly dispersed by way of the batter.
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Scoop out the batter into the ready muffin cups and, if desired, sprinkle some sugar on every muffin for a crispier prime.
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Bake for 25 minutes or till a toothpick within the middle of a muffin comes out clear. Cool on a rack for at the very least 20 minutes earlier than unmolding and serving.
Recipe notes
- These muffins are excellent as they’re, however if you happen to like some added complexity and spice, stir in 1 teaspoon of floor cinnamon or floor ginger into the batter.
Storage directions
- Refrigerate: The rhubarb muffins will be saved within the fridge for as much as every week.
- Freeze: Freeze in an hermetic container for as much as three months. Thaw earlier than serving.
Diet
Serving: 1vegan rhubarb muffin | Energy: 191kcal | Carbohydrates: 29g | Protein: 3g | Fats: 7g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Sodium: 69mg | Potassium: 118mg | Fiber: 1g | Sugar: 14g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg
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