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:

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  • 2 tablespoons ground flax
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  • 6 tablespoons water
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  • 1/2 cup coconut oil
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  • 1/3 cup agave nectar
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  • 1/4 cup vanilla soymilk
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  • 2 cups whole wheat pastry flour
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  • 2 teaspoons baking powder
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  • 1/2 teaspoon salt
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  • 2 cups sliced rhubarb
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  • 1/4 cup granulated sugar
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  • 1 cup sliced almonds
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  • 1 cup packed brown sugar
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  • 2 tablespoons all-purpose flour
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  • 1/2 cup chilled vegan butter, such as Earth Balance
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  • 1 teaspoon ground cinnamon
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  • 1/2 teaspoon freshly ground nutmeg

Directions:

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  1. Preheat oven to 375 degrees F. and spray a 12-cup muffin pan with cooking spray.
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  3. In a small bowl, stir together flax and water. Set aside for 5 minutes.
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  5. In a standup mixer fitted with the paddle attachment, beat coconut oil and agave until light and fluffy.
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  7. Add flax mixture to coconut oil mixture and beat until well combine. Beat in soymilk.
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  9. In a medium bowl, whisk together flour, baking powder, and salt. Add to mixer bowl and blend well.
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  11. Toss rhubarb with granulated sugar.
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  13. Stir rhubarb and almonds into batter. Fill muffin cups with muffin batter.
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  15. In a small food processor, combine brown sugar, all-purpose flour, vegan butter, cinnamon, and nutmeg. Pulse to combine.
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  17. Sprinkle brown sugar mixture over muffin batter.
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  19. Bake for 20 minutes or until muffins spring back when touched and are lightly browned.
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  21. Let cool in the pan for 10 minutes then carefully remove and serve warm.

More tasty vegan breakfast recipes!

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