Vegan rhubarb muffins
Vegan rhubarb muffins are juicy, easy and really delicious. The little cakes are so fluffy and perfect to take with you. The perfect recipe for spring!
INGREDIENTS (For 12 muffins)
FOR THE VEGAN MUFFINS
200 g rhubarb
300 g spelt flour (type 630)
125 g sugar
2½ tsp baking powder
1 pinch turmeric
1 pinch salt
300 ml soy drinks
60 ml neutral cooking oil (e.g. sunflower oil)
2 tsp vanilla extract
1 tsp powdered sugar
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line the wells of a muffin tin with 12 paper cases. Wash and dry the rhubarb sticks and cut them into 1 cm wide pieces.
Step 2
Mix the flour, sugar, baking powder, turmeric and salt in a bowl. Put the soy drink, oil and vanilla extract in a tall measuring cup and stir well. Pour the liquid ingredients into the dry ingredients and mix everything together well.
Our tip:
Turmeric for the color
The turmeric powder makes the dough shine, but has no added flavor. So if you don’t have this ingredient at home, you can leave it out.
Step 3
Spread the dough evenly between the 12 muffin tins, then add the rhubarb pieces on top. Bake the muffins in the preheated oven for about 20 minutes, then let them cool on a wire rack. Dust the muffins with a little powdered sugar before serving. If stored airtight at room temperature, they will last for at least 3 days.
