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A visually appealing rhubarb recipe, showcasing its vibrant color and texture.

Vegan Rhubarb Muffins with Oat Flour

These delightful vegan rhubarb muffins made with oat flour are a perfect treat. They are easy to make and offer a delicious balance of tart rhubarb and sweet muffin.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 250 kcal

Equipment

  • Muffin tin
  • Paper liners (optional)
  • Large bowl
  • Whisk
  • Medium bowl
  • Spatula
  • Wire rack

Ingredients
  

Dry Ingredients

  • 2 cups Oat flour
  • 0.75 cup Granulated sugar
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Salt

Wet Ingredients

  • 1 cup Plant-based milk
  • 0.5 cup Vegetable oil
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Apple cider vinegar

Add-ins

  • 1.5 cups Rhubarb, chopped

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it well.

Mixing

  • In a large bowl, whisk together the oat flour, granulated sugar, baking powder, baking soda, and salt.
  • In a separate medium bowl, combine the plant-based milk, vegetable oil, vanilla extract, and apple cider vinegar.

Combining and Baking

  • Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined, then gently fold in the chopped rhubarb.
  • Divide the batter evenly among the muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, sprinkle a little turbinado sugar on top of the muffins before baking for a crunchy topping. Ensure your oat flour is certified gluten-free if catering to a gluten-free diet.