Rhubarb Muffins (Makes 12)


Rhubarb Muffins
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.

Servings: 12
Yield: 12
Degree of Difficulty: Easy
Oven Temperature: 400°F
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Nutrition Facts
Serving size: 1/12 of a recipe (1.7 ounces).

Nutrition Rhubarb Muffins
Recipe Type
Bread, Breakfast, Brunch, Dessert, Fruits, Gluten-Free, Vegan

This entry was posted by Glyn Ruppe-Melnyk.

5 thoughts on “Rhubarb Muffins (Makes 12)

    • 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!


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