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