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Rhubarb Muffins [vegan]
The sharpness of rhubarb is offset by the sweetness of the overripe bananas and the warmth of ginger spice.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 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