Vegan Rhubarb Muffins
Today, I am excited to share with you a delicious recipe for Vegan Rhubarb Muffins. These muffins are perfect for a morning treat or a sweet snack any time of the day. They are moist, tasty, and full of flavor. Let’s get baking!
Vegan Rhubarb Muffins
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup non-dairy milk
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 cup chopped rhubarb
Instructions:
- Preheat your oven to 375°F and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix together the non-dairy milk, coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the chopped rhubarb.
- Spoon the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool before serving. Enjoy!
These Vegan Rhubarb Muffins are sure to become a favorite in your household. They are easy to make, and the combination of sweet and tart flavors is simply irresistible. Whether you enjoy them for breakfast, as a snack, or as a dessert, these muffins are sure to satisfy your cravings. Give this recipe a try and let me know what you think!
source = thymeandlove.com
