These vegan rhubarb muffins are lightly sweet, with almond flour and maple syrup. Ginger adds a bit of a kick alongside the tart rhubarb, and these are made with whole wheat spelt flour for a healthy snack.
Course Snack
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 12muffins
Ingredients
140grams / 1 cupspelt flour
100grams / 1 cupalmond flour
2teaspoonsbaking powder
½teaspoonbaking soda
¼teaspoonsea salt
250 ml / 1 cupnondairy milkoat, almond, etc.
60 ml / 1/4 cupmaple syrup*
60ml / 1/4 cupcoconut oil, melted
1teaspoonfresh ginger, finely grated
2stalksrhubarbsee instructions
Instructions
Preheat the oven to 190C / 375F and grease or line a standard muffin tin. Chop one stalk of rhubarb finely, and slice the other on a diagonal for topping the muffins.
In a large bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt.
In a smaller bowl, whisk the milk, maple syrup, coconut oil, and ginger until combined. Add this to the flour mixture and stir until just combined. Fold the finely chopped stalk of rhubarb into the muffin mixture.
Fill the muffin tins evenly with the batter, then top with a couple pieces each of the sliced rhubarb. Bake for 20-22 minutes, or until golden. Cool for ten minutes in the tin before removing and cooling fully on a rack. Best stored in the refrigerator if your house is warm, or in a sealed container on the counter for up to three days.
Notes
* Maple syrup combines nicely with the flavours of the rhubarb and almond. If you don't have any, runny honey is a good substitution, if slightly sweeter.