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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.

Easy Vegan Cinnamon Rhubarb Muffins


  • Author: Nele Liivlaid
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 big muffins 1x
  • Diet: Vegan

Description

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).


Scale

Ingredients

Wet ingredients:

Dry ingredients:


Instructions

  1. First, in a big bowl, mix together the flours, baking powder, goji berries, and cinnamon.
  2. Next, place all the wet ingredients in a blender and blend until smooth.
  3. Then, pour the wet mixture into the bowl of dry ingredients, and mix until everything is well incorporated.
  4. 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.
  5. 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.

Notes

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.

These rhubarb muffins are suitable on Candida diet when reintroducing foods (not on cleanse though). However, replace date sugar with a low glycemic sweetener such as erythritol or xylitol.

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

Nutrition

  • 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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