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Rhubarb Crumb Cake Muffins

I'm on a rhubarb kick right now and can't seem to get enough of the red-hued stalk. This vegan breakfast recipe is delish as a morning meal or an easy afternoon vegan snack with a tall glass of iced tea.
I'm on a rhubarb kick right now and can't seem to get enough of the red-hued stalk. This vegan breakfast recipe is delish as a morning meal or an easy afternoon vegan snack with a tall glass of iced tea.

Rhubarb Crumb Cake Muffins

Makes 12

Ingredients:

  • 2 tablespoons ground flax

  • 6 tablespoons water

  • 1/2 cup coconut oil

  • 1/3 cup agave nectar

  • 1/4 cup vanilla soymilk

  • 2 cups whole wheat pastry flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 2 cups sliced rhubarb

  • 1/4 cup granulated sugar

  • 1 cup sliced almonds

  • 1 cup packed brown sugar

  • 2 tablespoons all-purpose flour

  • 1/2 cup chilled vegan butter, such as Earth Balance

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon freshly ground nutmeg


Directions:

  1. Preheat oven to 375 degrees F. and spray a 12-cup muffin pan with cooking spray.

  2. In a small bowl, stir together flax and water. Set aside for 5 minutes.

  3. In a standup mixer fitted with the paddle attachment, beat coconut oil and agave until light and fluffy.

  4. Add flax mixture to coconut oil mixture and beat until well combine. Beat in soymilk.

  5. In a medium bowl, whisk together flour, baking powder, and salt. Add to mixer bowl and blend well.

  6. Toss rhubarb with granulated sugar.

  7. Stir rhubarb and almonds into batter. Fill muffin cups with muffin batter.

  8. In a small food processor, combine brown sugar, all-purpose flour, vegan butter, cinnamon, and nutmeg. Pulse to combine.

  9. Sprinkle brown sugar mixture over muffin batter.

  10. Bake for 20 minutes or until muffins spring back when touched and are lightly browned.

  11. Let cool in the pan for 10 minutes then carefully remove and serve warm.


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