Rhubarb Muffins
Enjoy these delicious, whole-grain Rhubarb Muffins infused with lemon, cardamom, and vanilla, naturally sweetened with maple syrup. This easy, one-bowl recipe is perfectly vegan and can be made gluten-free, offering a healthy and satisfying treat for any time of day.
Instructions
- 1
Preheat oven to 350F.
- 2
In a medium bowl, add all purpose flour (2 cups), rolled oats (0.5 cup), baking powder (2.5 teaspoons), baking soda (0.5 teaspoon), salt (0.5 teaspoon), cardamom (1 teaspoon), cinnamon (0.5 teaspoon), and chia seeds (1.5 tablespoon). Mix well.
- 3
To the bowl, add olive oil or melted vegan butter (0.33 cup), maple syrup (0.75 cup), apple cider vinegar (1 teaspoon), vanilla (1 teaspoon), plant milk (0.67 cup), and lemon zest (2 teaspoons). Stir well to combine. Add 2 cups of the diced rhubarb (2.5 cups) (reserving 0.5 cup for topping) and half of the almonds (0.5 cup) (saving some for the top). Spoon the thick batter into a very well-greased, non-stick muffin tin or line with muffin cups.
- 4
Sprinkle the top with remaining [almonds]. Tuck a few of the reserved [rhubarb] pieces into the batter of each muffin, colorful side up. Sprinkle with [turbinado sugar] if desired.
- 5
Bake for minutes (23) to minutes (28), or until a skewer or small knife inserted into the center of a muffin comes out clean. Baking time may vary with different flours.
- 6
Using a knife, loosen the edges of the muffins to release. These muffins will keep for 3 to 4 days, covered or sealed, at room temperature. They are delicious for breakfast on the go, as a snack, or warmed up with cardamom ice cream for dessert.
Nutrition Facts
Per portion