Vegan Baking - vegan muffins

Vegan Strawberry Rhubarb Crumble Muffins

Plant Based Strawberry Rubharb Muffins
Vegan Strawberry Rhubarb Crumble Muffins
Serves 12
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Cook Time
20 min
Cook Time
20 min
  1. Topping
  2. 1/2 vegan butter (I used Earth Balance)
  3. 1/2 cup packed brown sugar
  4. 1/2 cup flour
  5. 1/2 cup rolled oats
  6. 1/2 teaspoon ground cinnamon
  7. Muffins
  8. 2 3/4 cups all-purpose flour
  9. 1 cup brown sugar
  10. 2 1/2 teaspoons baking powder
  11. 1/2 teaspoon baking soda
  12. 1/2 teaspoon ground cinnamon
  13. 1/4 teaspoon salt
  14. The equivilant of 1 (vegan) egg (I used EnerG)
  15. 2 Tbs lemon juice
  16. 1 cup non-dairy milk (I used almond)
  17. 1/2 cup vegetable oil
  18. 2 teaspoons vanilla extract
  19. 1 1/4 cup chopped fresh strawberries
  20. 1 cup diced fresh rhubarb
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Prepare a standard-sized muffin pan. Either grease the cups or use paper liners.
  3. In a small bowl,combine the topping ingredients by cutting the butter in until the consistancy is that of course crumble. Set aside
  4. In a cup, combine milk with lemon juice and set aside
  5. In a large bowl, combine the dry ingredients
  6. In a another bowl, whisk together the "egg", oil, vanilla, and milk mixture.
  7. Combine the wet ingredients with the dry ingredients until just combined.
  8. Fold in the strawberries and rhubarb.
  9. Fill the muffin cups about 2/3 full, then sprinkle the topping over the batter.
  10. Bake for about 20 - 25 minutes or until a knife or toothpick inserted in the center comes out clean.
  11. Allow to cool before serving
  12. Enjoy!
Sweet Vegan Living
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