Plant-Based Oil-Free Sugar-Free Rhubarb Muffins

Light Sugar-Free Rhubarb Muffins

Rhubarb season here in Northern Europe has definitely begun, and one of my favourite recipes with this fine vegetable is a muffin. Yes, muffins again πŸ™‚

Why should you eat 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.

This rhubarb muffin recipe is oil-free, sugar-free, lactose-free, casein-free, gluten-free (if you use gluten-free oat flour), vegan.

Ingredients:

Wet:

  • 15 dates, pitted and chopped
  • 250ml water
  • 1 big banana
  • 2 handfuls of soaked almonds
  • 200ml apple sauce

Dry:

  • 155g (5.47oz) oat flour
  • 150 g (5.29oz) raw buckwheat flour
  • 2 tsp cinnamon
  • 40g goji berries
  • 2 tsp baking powder
  • 350 ml peeled and chopped rhubarb

Preparation:
STEP 1: In a small bowl, cover the chopped dates with 250ml water and let soak for at least 15 minutes.

STEP 2: In a big bowl, mix together the flours, baking powder, goji berries, and cinnamon.

STEP 3: Place the dates with the soak water, banana, and almonds into a blender and blend until smooth. Add applesauce and blend again.

STEP 4: Add this date mixture to the bowl of dry ingredients, and mix until all the dry ingredients have disappeared.

STEP 5: Fold in the rhubarb. Spoon the batter into a silicone muffin pan or parchment muffin papers in a metal pan. This recipe makes 12 big muffins or 24 smaller ones.

STEP 6: Heat oven to 350 F (175 C). 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.
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Tips:

  • Make your own apple sauce – peal 4 small or 2 big apples and boil in a bit of water for 5 minutes. Let cool.
  • If you use tartrate baking powder (like I did), add 10 g to the dry ingredients.
  • If you do not have oat flour, you can just measure 155 g of oats and grind them into flour.
  • Store the leftover muffins in freezer. Heat up in oven whenever needed.

Nutritional info (1 big muffin): 161 kcal, 30.09g carbohydrates, 2.02g fats, 4.66g protein, 4.25g fibre, 48.1mg calcium.

Bon appetite!

Author: Nele Liivlaid (Nutriplanet)

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