These vegan rhubarb muffins make a perfect breakfast or a lean snack to enjoy in the afternoon with tea. Besides being quick and easy to make, they are also oil-free, sugar-free, dairy-free, gluten-free (if you use gluten-free oat flour).
The reasons I love those vegan rhubarb muffins so much:
- extremely simple to make,
- divine sour flavour of rhubarb compensated by sweet goji berries,
- perfect batch cooking recipe.
I’m thrilled every time there’s rhubarb season as I simply adore its flavour. One of my favourite ways to prepare this fine vegetable is in a muffin recipe. It’s because muffins are so versatile by nature – you can have them as breakfast, snack and even dessert.
The Ingredients of My Rhubarb Muffins
Evidently my rhubarb muffins are made of whole food plant-based ingredients. So, you won’t be able to find melted butter or any other oils nor sugar, not even brown sugar in the list of components.
The sweetness of those vegan rhubarb muffins comes from date sugar, goji berries and banana. And to some extent, from applesauce as well.
Gluten-free baking is so easy with flours made of oats and buckwheat. Make sure to use gluten-free oats or oat flour though (look for a sign on the package).
Another thing you should pay attention to is to look for raw buckwheat flour, i.e. flour made of not roasted buckwheat. That’s because roasted buckwheat has a distinct flavour that some people don’t enjoy.
I included applesauce for both, some sweetness and moisture. Watch how to make a homemade version here:
Alternatively, go and read my blog post How to Make Homemade Applesauce.
And finally, to enhance the flavours, there’s some cinnamon. In my opinion, cinnamon matches so well with rhubarb.
I don’t know why I was so worried about oil-free baking when it’s super easy! Applesauce and bananas give just the right amount of moistness for those rhubarb muffins without all those added oils. Read more from my post How to Cook Oil-Free and Sugar-Free.
Benefits of Rhubarb
Rhubarb is low in saturated fat and sodium, and very low in cholesterol. It is also a good source of magnesium, and a very good source of dietary fibre, vitamin C, vitamin K, calcium, potassium and manganese.
Are Those Rhubarb Muffins Suitable on Candida Diet?
The answer is yes… and no. Definitely don’t make this recipe when you are still at the Candida cleanse phase. However, if you already start to reintroduce foods back into your diet, you can certainly give my vegan rhubarb muffins a go. Bear in mind though to use unripe banana and substitute date sugar with a low glycemic sweetener like erythritol or xylitol.
For vegan Candida cleanse recipes, watch the below video:
To sum it up, my vegan rhubarb muffins are:
- nut-free and peanut-free
And finally, please let me know in the comments below if you have any questions about those rhubarb muffins. Please tag me in social media whenever you try one of my recipes!Print
These vegan cinnamon rhubarb muffins make a perfect breakfast or a lean snack to enjoy in the afternoon with tea. Besides being quick and easy to make, they are also oil-free, sugar-free, dairy-free, gluten-free (if you use gluten-free oat flour).
- 1 big banana (155g, 5.5oz without peel)
- 100g (3.5oz) unsweetened oat milk
- 120g (4.2oz) apple sauce
- 2 tbsps. date sugar
- First, in a big bowl, mix together the flours, baking powder, goji berries, and cinnamon.
- Next, place all the wet ingredients in a blender and blend until smooth.
- Then, pour the wet mixture into the bowl of dry ingredients, and mix until everything is well incorporated.
- Finally, fold in the rhubarb. Spoon the batter into a silicone muffin pan/forms or muffin tins. This recipe makes 6 big muffins or 9 smaller ones.
- Heat oven to 350F (175C). Bake big muffins for 30-35 minutes, and small ones for 25 minutes. The muffins will be done when cracks appear, and when a toothpick inserted comes out clean. Let cool in the pan for at least 15 to 20 minutes before removing.
Feel free to use frozen rhubarb instead of fresh.
Any unsweetened plant-based milk can be used instead of oat milk, e.g. almond milk or soymilk.
If you do not have oat flour, simply measure 75g of oats and grind them into flour.
Store any leftover muffins in a ziplock bag in the fridge for up to 3 days. For longer keeping, stick them into freezer. Heat up in oven whenever needed.
- Method: Baking
- Serving Size: 1 big muffin
- Calories: 163 kcal
- Sodium: 20.6mg
- Fat: 1.9g
- Saturated Fat: 0.4g
- Carbohydrates: 30g
- Fiber: 4.6g
- Protein: 4.7g
Keywords: rhubarb muffins
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