Rhubarb and ginger muffins (dairy free, egg free, vegan recipe)

Vegan rhubarb and ginger muffins

These muffins are honestly amazing. I shared the batch with my kids (although only a tiny bit for Baby S as they're quite sugary), my husband and two friends who have just had a baby and the unanimous verdict was YUM.

Beautiful pink flecks of rhubarb combined with the fiery taste of ginger make for a delicious fruity muffin. They're completely vegan (if you opt for maple syrup), yet don't contain any weird ingredients that you have to travel to a specialist shop to find so even if you're not vegan give them a go - they're a great way to use up rhubarb and to convince reluctant kids to try it.

400g rhubarb, finely chopped
125g light brown sugar
250g plain flour
1/2 tsp bicarbonate of soda
1 tbsp ground ginger (use a bit less if you don't love the taste of ginger)
100ml honey or maple syrup
100ml vegetable oil

Pre-heat the oven to 180°C and line a muffin tin with 12 muffin cases.

Put the rhubarb into a small saucepan with a tiny splash of water and cook over a low heat for 10 minutes or so until it softens. 

Meanwhile place the sugar, flour, bicarbonate of soda and ginger into a mixing bowl and whisk to combine.

When the rhubarb is soft add the honey and vegetable oil, turn the heat up and bring to the boil. The moment it starts to boil, remove from the heat and fold quickly into the dry ingredients.

When fully combined spoon into the muffin cases until each one is two-thirds full. Bake in the centre of the pre-heated oven for 15 minutes until firm to the touch and golden brown on top.