Rhubarb Muffins [vegan]

The sharpness of rhubarb is offset by the sweetness of the overripe bananas and the warmth of ginger spice.

Start your day with one of these deliciously fruity vegan rhubarb muffins.

The sharpness of rhubarb is offset by the sweetness of the overripe bananas and the warmth of ginger spice.

Besides breakfast, you can also serve these muffins for desserts or as a snack. They are also a delicious treat for lunch boxes and make a tasty alternative to another favourite of mine: rhubarb tart.

I love making these as soon as the first pink forced rhubarb is available. There is also a batch made in the Summer when we harvest the last of our homegrown rhubarb. This is also a great recipe to make use of any bananas that are past their best. You will find more ideas on how to use overripe bananas here.

Rhubarb Muffins [vegan]

The sharpness of rhubarb is offset by the sweetness of the overripe bananas and the warmth of ginger spice.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Breakfast, Vegan Desserts

Cuisine English

Servings 12 muffins

Calories 231 kcal

Equipment

• mixing bowl
• 12-hole muffin tin

Ingredients

  

1x2x3x

• 250 g spelt flour
• 175 g light brown muscovado sugar
• 200 g rhubarb
• 3 medium overripe bananas
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 ½ tsp ground ginger
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 chia egg – 1 Tbsp ground chia seeds + 3 Tbsp water
• 2 Tbsp oat milk
• 75 ml vegetable oil

Instructions

 

• Preheat the oven to 200°C/400°F/Gas 6.
• Prepare the chia egg by mixing 1 Tbsp of ground chia seeds with 3 Tbsp of water. Set aside for 10 mins.
• Place 12 large paper baking cases in a muffin tin.
• Sieve the flour, sugar, baking powder, bicarbonate soda, ginger and salt in the large bowl of a food processor.
• In a separate bowl mash the bananas. Add oil and vanilla extract. Mix well.
• Add the banana mixture to the dry ingredients, alternating with the chia egg. Add oat milk. Blend until well combined.
• Chop the rhubarb in 1/2 cm slices [0.2 inches]. Fold rhubarb in the muffin mix.
• Carefully spoon the batter into each muffin paper baking case in the muffin tin.
• Place in the oven for about 20-25 mins. Insert a skewer to check they are cooked. Skewer should come out clean.

Nutrition

Serving: 1muffinCalories: 231kcalCarbohydrates: 38gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 234mgPotassium: 182mgFiber: 4gSugar: 18gVitamin A: 42IUVitamin C: 4mgCalcium: 58mgIron: 1mg

Keyword muffin, Rhubarb

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