Description
These Vegan Strawberry Rhubarb Muffins are a delightful combination of sweet and tangy flavors, made with wholesome whole wheat pastry flour and naturally sweetened with coconut sugar and applesauce. Topped with a crumbly oat and almond flour streusel, they offer a perfect balance of texture and taste, ideal for a healthy breakfast or snack.
Ingredients
Crumb Topping
- 2 tablespoons gluten-free rolled oats
- 1 tablespoon almond flour (or oat flour or rolled oats)
- 1 tablespoon coconut flour (or oat flour or rolled oats)
- 1 tablespoon turbinado sugar (or organic cane sugar or dark brown sugar)
- 1 tablespoon vegan butter (cut into small pieces)
Muffins
- 1 tablespoon flaxseed meal
- 3 tablespoons warm water
- 2 ½ cups whole wheat pastry flour
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ½ teaspoon sea salt
- 1 cup coconut sugar
- ¾ cup full-fat coconut milk (shaken from a can and thoroughly mixed)
- ¼ cup applesauce
- ½ teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1 cup fresh strawberries (chopped)
- 1 cup fresh rhubarb (finely chopped)
Instructions
- Make the crumb topping: In a small bowl, combine rolled oats, almond flour, coconut flour, and turbinado sugar. Add the vegan butter and rub it into the dry mixture between your fingers until it forms a crumbly texture. Place this mixture in the fridge until needed to keep it firm.
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with paper muffin liners to prevent sticking.
- Make the flax egg: In a small bowl, combine the flaxseed meal with warm water. Let it sit for a few minutes to thicken, which acts as an egg substitute in this vegan recipe.
- Mix dry ingredients: In a large mixing bowl, sift together the whole wheat pastry flour, baking powder, ground cinnamon, ground cardamom, and sea salt to ensure even distribution of ingredients and a light batter.
- Mix wet ingredients: In a medium bowl, whisk together the coconut sugar, full-fat coconut milk, applesauce, vanilla extract, and lemon zest. Stir in the prepared flax egg until well combined.
- Combine wet and dry ingredients: Pour the wet ingredient mixture into the bowl with dry ingredients. Gently fold in the chopped strawberries and rhubarb, stirring just until everything is combined to avoid overmixing which can make muffins dense.
- Fill muffin tins and add topping: Divide the muffin batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle each muffin generously with about one teaspoon of the chilled crumb topping mixture.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out with moist crumbs attached but no raw batter.
- Cool the muffins: Remove the muffins from the oven and let them cool in the tin for about 20 minutes. Then transfer them to a wire cooling rack to cool completely, which prevents sogginess on the bottom.
Notes
- Use fresh strawberries and rhubarb for the best flavor and texture.
- Ensure the coconut milk is well shaken and mixed before measuring for even creaminess.
- The flax egg is essential for binding in this vegan recipe; do not skip.
- Do not overmix the batter to keep muffins light and fluffy.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
- For gluten-free option, ensure oats and flours used are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
