In a mixing bowl, whisk together the applesauce, coconut sugar, flax eggs, lemon juice, vanilla, and milk. In a large bowl, combine flours, ½ cup oats, baking soda, baking powder, salt, 1 tsp cinnamon and ginger. I say put ice cream on everything I could really go for a muffin sundae now! These Vegan Rhubarb Recipes are the perfect desserts for Spring! Most important, great food speaks to all — vegan or non–vegan alike! All excited about baked goods, of course!) I’m guessing these wouldn’t last long at all at a gathering. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to. When you hear rhubarb you probably think pie, but when you taste these Strawberry Rhubarb Muffins you will not be thinking about pie at all. And even more requested, I made them with ONLY oat flour – no flour combining or starch additions. I adapted this recipe from the original to make it vegan … But why would they have to? I made these a while back just as the recipe says and they were delicious! Or is it hard to say? Okay, I think this “novel” of a response is even longer than my last one. Easy, cozy, familiar. In another bowl, mix together the flours, baking powder, baking soda, cardamom and salt. And as for chocolatey suggestions, this one is one of my favorites: https://www.feastingonfruit.com/gluten-free-vegan-chocolate-cake/ Or for something more summery, my readers are really loving this one too: https://www.feastingonfruit.com/no-bake-vegan-chocolate-cream-pie/ Hope that helps! Great recipe Natalie! Just look at the dome on these babies! In a large bowl, combine the rolled oats, baking powder, sea salt, and cinnamon. It’s tart but works really well with sweet berries in there too. (I’d rather use that than all purpose because of the health benefits.) I don’t bake with wheat flour often, but I know there are tons of great vegan bloggers/recipes out there designed for it that would be good to try! It’s passionate, joyful, vegan folks like Hannah that inspire us to eat healthier and more mindfully. I think I love to make muffins as much as cookies and cake! I love that you used both rhubarb and strawberry here, so a classic combo and even better to put them into muffins! These little beauties are delicious hot out of the oven spread with strawberry jam. Hello & Happy Thursday!! Hi Victoria! I am so happy you’ve been enjoying them too, Catherine, Strawberry rhubarb muffins?! Preheat oven to 375°F. In a large bowl combine almond flour, protein powder, baking soda and salt. • Visit Hannah’s Blog: Bitter Sweet• Check out Hannah’s new cookbook: Vegan Desserts: Sumptuous Sweets for Every Season, Related: Breakfast with a Blogger: Peanut Butter Ginger Muffins from Hannah of Bitter Sweet, (Images: Leela Cyd Ross, cookbook cover courtesy of Hannah Kaminsky and Skyhorse Publishing). PIN S trawberry rhubarb oatmeal muffins According to Mr. FFF these VERY muffins, that your eyeballs are peeping, saved a LIFE. Enjoy! Can you find fresh rhubarb around you? I am so happy you liked these Cindy, thanks for the feedback! In a large mixing bowl, mix the flour, baking powder, baking soda, salt, cinnamon, cardamom, rhubarb, and strawberries until well mixed. Strawberry Rhubarb Muffins! Same goes for the strawberries, although I used fresh there. These muffins are moist with a sweet cinnamon buttery topping that works so well with the tartness of the rhubarb. My daughter likes them as well, though not as much as me. My husband loves the combo of strawberry and rhubarb (typically in pie format, from one of our local bakeries, since I’ve made one pie in my life, pecan, about twenty years ago or so and the crust was far from ooh and ahh worthy) so when this muffin recipe found its way to my inbox I had my “Aha!” moment of “THIS is what I must make! Add the sugar, cornstarch and chia seeds, if using, to the fruit and mix well until all the fruit is coated. I haven’t eaten rhubarb in ages, so I really want to make your muffins asap. I’m usually not a fan of gluten-free, wheat-free baked goods. In … Spoon the batter into a muffin pan lined with paper liners or coated with coconut oil. GOOD. I use half oat and half buckwheat flour, and add cardamom into the batter, Oh that sounds amazing, I love the cardamom addition! (Okay, so I’m sad the rest of my clan doesn’t like them so much on the one hand but on the other hand, more muffins for me! (Fingers crossed!) Rhubarb can be great in crisps, sauces, or compotes, but the tart, tangy flavor rhubarb offers to gluten-free muffins is unequivocal. Another noteworthy aspect of the book is Hannah’s recipe–writing style. Her previous books include Food with Friends and Cooking Up Trouble. I really like this recipe, great job ❤. You will only be thinking about how wise it was of you to channel your summer fruits into muffins instead. I am so happy they were a success Dianne! This is not rhubarb at it’s fancy finest, this is rhubarb’s casual weekend look. This helps the fruit stay at the center of the muffin, instead of sinking to the bottom (it really works!). Prepare the flax eggs and set aside for 5-10 minutes to gel. Pies and tarts just feel too fancy for me (even though I realize they are actually so easy every time I make them). Whole wheat flour can often times work instead of oat flour, but I can’t say it will in EVERY recipes as all flours work very different so there’s always a chance it will throw off the texture or make it too dry/gummy (especially with low fat baking). This afternoon my daughter and I made a new-to-us recipe from the “Vegan Cookies Invade Your Cookie Jar” cookbook: Pumpkin Pie Brownies! This will be the first one!” I even used my Vitamix blender to make flour from organic rolled oats, the first time I’ve ever used my blender to make any kind of flour. 2. Fill each muffin about 3/4 of the way. Whole Grain Strawberry Rhubarb Muffins | Garden Fresh Foodie Preheat oven to 400°. Learn how your comment data is processed. In a large mixing bowl combine all dry ingredients (from all-purpose flour to chickpea flour). Just made these! I’ll show the cake and cream pie recipes to my husband, daughter and son and see what they think. (Especially when slathered in whipped buttery spread and reheated in a 225-degree F. oven for 20 minutes or so. There are some questions in there for you. I tested a batch with almond butter, but the nutty flavor was too overpowering, so these are made with applesauce for moisture. I’m giving Brandi some serious comment competition! We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you don’t like slicing, frozen was made for you. I’m thinking something chocolatey because everyone in my family loves chocolate. Yogurt is one of my favorite baking … The fact that they are so healthy, the practically can pass for breakfast too, which I ain’t mad about…especially when it comes to being able to eat more muffins! Instructions. Ooh what a yummy swap, I am so happy you liked them!! And combined with strawberries? OK, full disclosure…I’ve never had rhubarb I see it in Whole Foods frequently and want to buy it mostly because I love the color, but I’m intimidated! In a large mixing bowl, whisk together gluten free flour, almond flour, oat flour, soy milk powder, baking powder, xanthan gum, baking soda, and salt. By the way, I have a big ol’ bag of whole wheat pastry flour sitting on the bottom shelf of my fridge. (Pumpkin? My 11-year-old son took a bite of one and didn’t want anymore. Huh? Hi! Yep, I’m finally embracing the flax egg. I’m from Brazil and I don’t even know what is rhubarb but I’d love to make this recipe, so, could I simply use more strawberry? Hannah’s vegan recipes encompass all eaters, all recipes are vegan, and many are gluten–free and low in fat. I stuck some in the freezer and pulled them out this weekend. Hmm the half and half should be fine, but I think honey might add too much moisture compared to a granulated sweetener so could mess up the texture. We independently select these products—if you buy from one of our links, we may earn a commission. Can pie deliver wonderfully juicy fruit chunks amidst tender oat flour fluff? Mix in the rhubarb and strawberries into this dry mixture, tossing to coat the produce with a light dusting of flour mixture. ★☆ They’re low fat, only 125 calories and perfect for spring! Make sure the fruit is thoroughly coated with the flour mixture. Can pie be munched in the car one handed while hungry-driving? Here, find our best rhubarb recipes, from cakes, crisps, and pies to rhubarb compote, rhubarb chutney, and even drinks featuring this spring vegetable. The one thing pie does have over muffins is the obligatory scoop of melty ice cream on top. Shrink. After finding the perfect muffin base I was off to create countless variations as the options are just endless!! I used raspberries instead of strawberries and mine only needed 30 minutes in the oven. Looks just like powdered sugar and you don’t taste it! Vegan Strawberry Rhubarb Muffins - Eat. This site uses Akismet to reduce spam. Thanks Lea , You could try half and half, although almond flour is MUCH more moist than oat so you may need to decrease the amount of applesauce to make up for that so they don’t turn out mushy. My husband has had two muffins but he found the ginger to be overpowering, which was a shame because I was inspired to make them because of his love of strub. And happy baking, Thanks Natalie! What would be the result if I use honey instead of coconut sugar? I appreciate your feedback on flours. In a separate bowl or stand mixer, cream butter for 30 seconds - 1 minute. I have some spare almond flour on hand do you think I could substitute some of the oat flower ? My 14-year-old daughter and I made them together in fact. And so smart to freeze them, now I’m wishing I had done that and could go defrost one real quick ha. On EDS you can find recipes for a Strawberry Muffin, Lemon […] But you can scale it back if you are okay with a less sweet muffin. Hi Natalie! (And my 45-year-old self has somehow gone from a mature woman to a preschooler. Topped with an oat streusal to add the perfect crunch! Pour the mixture into dry ingredients and mix well. Each bite has bits of yummy summer fruits. Rub 35g dairy free spread into 50g plain flour with your fingertips … After a lot of internal debate on which recipe I should try first from Hannah Kaminsky’s Vegan Desserts: Sumptuous Sweets for Every Season, I’m very pleased to have settled on these Springtime muffins. Brownies? Vegan Rhubarb Muffins (Dairy & Egg Free) ~ Peachicks' Bakery Bake for 40 minutes or until the fruit is bubbling and easy to pierce with a fork. My husband and I both love nuts too but my kiddos do not, which is a shame, although they might tolerate them for the sake of eating the chocolate! These are just so pretty and scream summer Natalie!! Read on for more about the recipe and new cookbook. In a large mixing bow, whisk the rice flour, sorghum flour, tapioca starch, brown sugar, granulated sugar, flax seed, baking soda, cinnamon, xanthan gum, salt until well blended. Or even combining it with blueberries would be delicious , […] Get The Recipe: Strawberry Rhubarb Muffins […], Your email address will not be published. First make the crumble topping. Keywords: summer, baking, vegan, gluten-free, snack, rhubarb. She’s more of a toss-it-in, move-it-along kind of baker whereas I’m a reread and follow the recipe step-by-step, measure the ingredients carefully, slow-and-steady kind of baker. ★☆ In a large separate bowl, beat the brown sugar and oil. Excuse my ignorance off the top of my head, but are most (if not all) of your recipes gluten-free? Can pie be warmed up, sliced in half, and slathered with almond butter? These Delicious Strawberry Rhubarb Muffins are perfect for breakfast, brunch or a tasty snack. ★☆. Fluffy, moist, and studded with sweet, tart rhubarb chunks. Has it been unusually hard to find for you too? This is why we love muffins. In a mixing bowl, whisk together the applesauce, coconut sugar, flax eggs, lemon … The streusel topping adds great texture and a little extra sweetness. Pumpkin in July does seem a bit strange but, honestly, pumpkin baked goods are just too darn delish to restrict to one season! I saw that Dianne above used mostly spelt flour instead of oat for the muffins and it worked out really well. These vegan rhubarb muffins make a perfect breakfast or a lean snack to enjoy in the afternoon with tea.Besides being quick and easy to make, they are also oil-free, sugar-free, dairy-free, … Grease muffin tins or line with cupcake liners, then set aside. . Thanks for the feedback and happy (more) muffin baking! I ACTUALLY, FINALLY made something from your blog! I know, I am trying to make the most of all the summer berries these days too, but this fruity combo is just so good. I had a tricky time finding it here, but luckily the frozen stuff works too. Interesting about the oat flour citrus connection, I hadn’t noticed that specifically but now that you mention it I totally agree. She lives in Santa Barbara with her husband and new baby son Izador Cosmo. You and the rhubarb skepticism was totally me last year, I had never tried it before then but it grows on me a little more every time so I say go for it. Grease muffin tins or line with cupcake liners, then set aside. Put the strawberries and rhubarb in a large bowl and mix the sugar and lime zest until fully combined. In a small bowl whisk coconut oil, egg replacer, maple syrup, vanilla and … I haven’t made anything strawberry rhubarb yet this summer…this looks like the perfect recipe to try though! As a longtime reader of Hannah’s blog, Bittersweet and owner of her previous baked-good focused cookbooks, I had high expectations for this vegan author’s latest project. Drink. Spring Fling Muffinsmakes 12 muffins(adapted from Vegan Desserts: Sumptuous Sweets for Every Season by Hannah Kaminsky), 1 cup non-dairy milk (I used vanilla soy milk)1 teaspoon apple cider vinegar1/3 cup sugar1/3 cup packed brown sugar1/4 cup canola oil1 teaspoon vanilla extract1 1/2 cups finely diced fresh rhubarb1 cup chopped strawberries1 1/2 cups whole wheat pastry flour1 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon ground cardamom1/2 teaspoon salt, for the oat topping:3 tablespoons rolled oats3 tablespoons Turbinado sugar. I love the tart + sweet. *You can use other kinds of milk, but the muffins won’t be as moist/rich since this recipe is otherwise very low in fat. In fact, I was floored by Hannah’s beautiful images that accompany every item and the seasonal layout of about one hundred inventive, inspired recipes. Chunks of strawberry and flecks of rhubarb turn one of my favorite pie fruit-pairings into a delightful treat for the morning. Oat flour baked goods taste much less sweet in my opinion than almond flour ones, so I used more coconut sugar than usual. But I am SO HAPPY you liked the muffins And as for your questions: yes all my recipes are gluten free as am I except for a little bit of sourdough here and there. Bake for 35-40 minutes at 350F or until the center feels firm to the touch and bounces back when lightly pressed. Add the chopped fruit to a 7-9 inch baking dish. Hit and i made them with a less sweet in my opinion than flour... In ages, so i used raspberries instead of strawberries and rhubarb for 2 straight! 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