Rhubarb Muffins (Makes 12)
Use your favorite type of sweetener or sugar but be sure to add the calories and carbs to the totals in the nutrition column. These muffins are intended as a tea bread, but would also be lovely for breakfast or brunch. Depending on your tolerance for sugars and your preferences for the degree of sweetness you may wish to use sugar, rice syrup, or molasses. We do best with Truvia or Splenda because we both have to be very careful about eating sugar. It triggers wicked headaches! ~ Glyn and Will
1 cup organic oat flour
2 tbsp ground flaxseed
1 cup oatmeal
1 tbsp. baking powder (aluminum free)
1/2 tsp salt
1/3 cup vegan margarine (Earth Balance)
1/2 cup unsweetened applesauce 1/2 cup organic unsweetened soy milk
1 cup diced rhubarb
1 tbsp Truvia sweetener (or up to one cup sugar — but the calories are computed with Truvia)
1 Combine all the dry ingredients and stir well.
2 Cut in the margarine.
3 Add the soy milk and the apple stirring to combine.
4 Gently stir in the rhubarb.
5 Spoon into paper muffin cups and bake at 400° for 25 minutes.
6 Cool on racks before serving.
Degree of Difficulty: Easy
Oven Temperature: 400°F
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Serving size: 1/12 of a recipe (1.7 ounces).
Bread, Breakfast, Brunch, Dessert, Fruits, Gluten-Free, Vegan
OH. MY. GOSH. Rhubarb muffins?! I need to try this!!
I really think you’ll like it! Just remember that if you don’t use an oil or “butter” (try Earth Balance non-hydrogenated vegan buttery spread) don’t use the baking papers and be sure to grease the muffin pan!
Those look good. Love rhubarb!
Thanks, but I need to warn you that I left out an ingredient in the first posting. You also need 1/3 cup vegan margarine! Unless you like your muffins really chewy!! I am revising it now, Glyn
Thank you. I have been known to leave ingredients out too — more often than I care to admit. 🙂