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Vegan Strawberry Rhubarb Muffins


  • Author: Eat Drink Shrink
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6-10 depending on size 1x

Ingredients

Scale
  • 1 1/2 cups flour
  • 1/2 cup cane sugar 
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/3 cup coconut oil, melted 
  • 1 large banana
  • 1/2 cup almond milk (room temp)
  • 1 teaspoon vanilla extract
  • 1/2 cup organic oats
  • 1/2 cup chopped strawberries
  • 1/2 cup diced rhubarb

Instructions

  1. Heat oven to 350 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
  2. Whisk the flour, baking powder and salt in a large bowl.
  3. Add melted coconut oil, sugar, mashed banana, room temp almond milk, and vanilla extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds. 
  4. Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick) Fold in the chopped strawberries and rhubarb saving a few to throw on top, and fill into the muffin cups. Garnish with oats.
  5. Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean. I like to cover the tops with an aluminum foil tint mid bake to If the to prevent the tops from drying out. 

Nutrition

  • Serving Size: 1
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