Vegan Rhubarb Cinnamon Streusel Muffins
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"A delicious way to use fresh rhubarb! These muffins are moist with a sweet cinnamon buttery topping that works so well with the tartness of the rhubarb. I adapted this recipe from the original to make it vegan for my husband. I can't tell the difference between the two, they're both so tasty!"
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Ingredients1 h 30 m servings 211 cals
Original recipe yields 18 servings (18 muffins )
- Bring water and flax seeds to a boil in a saucepan. Reduce heat and simmer for 30 minutes. Strain mixture to remove seeds. Allow to cool to lukewarm.
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Mix soy milk and lemon juice together in a small bowl. Set aside until curdled, about 5 minutes.
- Combine flour, baking soda, and salt together in a large bowl.
- Blend brown sugar and oil in a separate bowl. Whisk in 1/2 cup flax egg mixture, curdled soy milk, and vanilla extract. Stir sugar mixture and rhubarb into the flour mixture until flour is just incorporated.
- Spoon batter into the prepared muffin cups, filling each 3/4 full. Mix brown sugar, vegan margarine, and cinnamon together to make streusel topping. Spoon a little streusel topping over each muffin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pans for 10 minutes before removing to a wire rack to cool completely.
- Cook's Notes:
- This recipe doesn't use all the flax egg substitute. Keep the remaining to use as an egg substitute for cakes, cupcakes, pancakes and also as a great binder for homemade veggie burgers. It lasts about 1 week in the refrigerator.
- Use a mix of all-purpose and whole wheat flours if desired.
- Substitute apple cider vinegar for the lemon juice if desired.
- You can make 2 loaves instead of muffins. Bake for 40 to 45 minutes.
Per Serving: 211 calories; 8.4 g fat; 31.6 g carbohydrates; 2.9 g protein; 0 mg cholesterol; 155 mg sodium. Full nutrition