Vegan Rhubarb Muffins
Try this Vegan Rhubarb Muffins recipe, or contribute your own.
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 12
vegan
vegetarian
spring
white meat free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 1/2 cup (6 oz.) all purpose flour
- 2/3 cup coconut sugar
- 1/4 teaspoon cardamom
- 1/3 cup coconut oil melted
- 1/3 cup unsweetened applesauce
- 1/3 cup non-dairy milk (i used almond milk)
- 3/4 cup chopped rhubarb
- 1/4 cup sliced almonds
- Carbohydrate 2.27903638756614 g
- Cholesterol 0.544444443339853 mg
- Fat 7.19833389375555 g
- Fiber 0.473291660752561 g
- Protein 0.968914165752617 g
- Saturated Fat 5.38413694871298 g
- Serving Size 1 1 Serving (36g)
- Sodium 14.7928610821156 mg
- Sugar 1.80574472681358 g
- Trans Fat 0.426418639177933 g
- Calories 75 calories
Preheat oven to 375ºF. Grease 12 muffin cups or line with muffin liners.Combine the flour, coconut sugar, salt, baking powder, and cardamom. Add in milk of choice, applesauce, and coconut oil and stir until just moistened. Fold in the rhubarb. Divide the batter between the 12 muffin cups, they should be about ¾ full. Sprinkle the sliced almonds on top of each of the muffins.Bake for 17 to 20 minutes in the preheated oven, or until a toothpick comes out clean. Cool completely.Best eaten the same day, but they will keep covered at room temperature for a few days.
