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vegan-rhubarb-cinnamon-streusel-muffins-recipe

Vegan Rhubarb Cinnamon Streusel Muffins Recipe

Delicious vegan muffins with a tangy rhubarb filling and a crunchy cinnamon streusel topping.
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Preparation Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Servings: 12 muffins
Calories: 220 kcal

Ingredients 

Muffins

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup almond milk
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups rhubarb, chopped

Streusel Topping

  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup vegan butter, melted

Instructions 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the almond milk, vegetable oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped rhubarb.
  5. Divide the batter evenly among the muffin cups.
  6. In a small bowl, mix the streusel topping ingredients until crumbly. Sprinkle over the muffin batter.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 220kcal | Carbohydrates: 35g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 18g | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

Keywords

Cinnamon, Muffins, Rhubarb, Vegan
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