Vegan Rhubarb Muffins – Holy Cow Vegan


Love rhubarb? Then you definitely’ve gotta do that scrumptious vegan rhubarb muffins recipe. The muffins are fluffy, moist, vanilla-scented and completely candy with juicy, tart pockets of ruby-red rhubarb.

Vegan rhubarb muffins on white plate.

Scrumptious rhubarb performs a starring position in these delicious vegan rhubarb muffins, and does it steal the present!

Rhubarb is a superb taste in breakfast and dessert dishes and it’s certainly one of my favourite substances so as to add to candy treats in spring and summer time, when these ruby-red stalks are seasonal and plentiful.

In case you love rhubarb, I’ve so many must-try rhubarb recipes for you, together with this beautiful vegan rhubarb the wrong way up cake, this luxurious vegan rhubarb crisp that is good for breakfast, and this delectable vegan strawberry rhubarb cheesecake with a beautiful, marbled look that’ll win over everybody you serve it to.

However for those who’re within the temper for one thing that is a bit less complicated and simply as scrumptious, these vegan rhubarb muffins are what you need to make.

They arrive collectively effortlessly, in a single bowl, they usually take underneath 45 minutes from scratch to performed. And they’re so, so yummy, with a barely crispy, tender muffin prime and a delicate, fluffy texture. The succulent bits of rhubarb soften into the crumb, including a beautiful pop of shade and tons of taste.

Desk of Contents

Advantages of rhubarb

Stalks of rhubarb.

Rhubarb is definitely a vegetable though it makes an look most ceaselessly in desserts (you may make yummy savory sauces with rhubarb too!). It has a vibrant, shoulder-shruggingly-tart taste that provides a pleasant dimension to dessert dishes, making it certainly one of spring and summer time’s most anticipated treats.

The brilliant purple stalks of rhubarb are loaded with anthocyanins, additionally present in different colourful fruits, legumes and greens like blueberries. grapes, plums, black beans and purple cabbage. Anthocyanins assist struggle most cancers and decrease blood stress.

Rhubarb can be a wealthy supply of different key vitamins, together with vitamin Okay, and it has good quantities of calcium and vitamin C.

In case you develop your individual rhubarb, or purchase it at farmers’ markets, be sure to trim out the leaves or any bits of leaves totally. The leaves of the rhubarb plant comprise oxalic acid, which could be poisonous, and may by no means be consumed.

Why you will love these vegan rhubarb muffins

  • Mushy, fluffy, completely scrumptious. In case you love a delicate, cakey bread like my vegan rhubarb bread for breakfast, this rhubarb muffins recipe shall be your new favourite. They style divine, with a superbly candy crumb and the splendidly tart rhubarb.
  • One-bowl recipe. The muffin batter comes collectively in one-bowl, in just some minutes.
  • Good for breakfast, snack or dessert. You’ll be able to serve these up any time of the day, together with for a candy deal with in your brown bag lunch or as an after-school snack.
  • Seasonal. Rhubarb is likely one of the most scrumptious seasonal meals and that is the right time of 12 months to seize some up!
  • Soy-free, nut-free and vegan.


  • Unbleached all-purpose flour. It’s also possible to make this recipe with complete wheat pastry flour, which might make it more healthy.
  • Cornstarch. This provides extra fluffiness and helps as an egg replacer. It’s also possible to use tapioca starch as a substitute.
  • Leavening: Baking soda and baking powder.
  • Sugar. I take advantage of turbinado sugar on this recipe. Any granulated sugar, together with coconut sugar and brown sugar, will work.
  • Vegan yogurt. I take advantage of my selfmade vegan yogurt. Use any vegan yogurt of your alternative. If nut-free or soy-free, be sure you use a nut-free or soy-free yogurt.
  • Non-dairy milk. I used oat milk. Use any non-dairy milk of your alternative.
  • Impartial oil. I take advantage of avocado oil for many of my cooking and baking. You’ll be able to change it with any oil of your alternative or an equal amount of vegan butter.
  • Pure vanilla extract
  • Rhubarb stalks. Select stalks which might be slender, tender and crisp. Do not buy rhubarb that is floppy or woody. The colour would not actually matter, however redder stalks will make the muffins prettier. Some additionally declare the purple stalks are sweeter than the inexperienced.
Vegan rhubarb muffins on white plate.

Storage directions

  • Refrigerate: The rhubarb muffins could be saved within the fridge for as much as every week.
  • Freeze: Freeze in an hermetic container for as much as three months. Thaw earlier than serving.

Extra yummy vegan summer time dessert recipes

In case you love this vegan rhubarb muffins recipe, be sure you try extra vegan breakfast recipes on Holy Cow Vegan!

Vegan rhubarb muffins stacked on white plate.
Vegan rhubarb muffins stacked on white square plate.

Vegan Rhubarb Muffins

These scrumptious vegan rhubarb muffins are fluffy, moist, vanilla-scented and completely candy with juicy, tart pockets of ruby-red rhubarb.

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Course: Breakfast/Brunch/Dessert

Delicacies: American

Weight-reduction plan: Vegan, Vegetarian

Prep Time: 15 minutes
Prepare dinner Time: 25 minutes
Complete Time: 40 minutes

Servings: 18 muffins

Energy: 191kcal

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  • Preheat the oven to 350 levels Fahrenheit/180 levels Celsius. Put together two muffin pans. The recipe will make 18 muffins. Line the muffin tins with cupcake or muffin liners.

  • Place the dry substances in a bowl: all-purpose flour, baking soda, baking powder and salt. Whisk to combine.

  • Add the moist substances: sugar, vegan yogurt, non-dairy milk, pure vanilla extract and oil.

  • Combine with a spatula till mixed and there is not any dry flour within the bowl. Do not overmix. Add the chopped rhubarb to a bowl and blend till evenly dispersed by means of the batter.

  • Scoop out the batter into the ready muffin cups and, if desired, sprinkle some sugar on every muffin for a crispier prime.

  • Bake for 25 minutes or till a toothpick within the heart of a muffin comes out clear. Cool on a rack for no less than 20 minutes earlier than unmolding and serving.

Recipe notes

  • These muffins are good as they’re, however for those who like some added complexity and spice, stir in 1 teaspoon of floor cinnamon or floor ginger into the batter.

Storage directions

  • Refrigerate: The rhubarb muffins could be saved within the fridge for as much as every week.
  • Freeze: Freeze in an hermetic container for as much as three months. Thaw earlier than serving.


Serving: 1vegan rhubarb muffin | Energy: 191kcal | Carbohydrates: 29g | Protein: 3g | Fats: 7g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Sodium: 69mg | Potassium: 118mg | Fiber: 1g | Sugar: 14g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg

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