A delicious vegan rhubarb muffins recipe, lightly flavoured with ginger. An easy and tasty way to use up a glut of rhubarb.
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, 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.
What to cook with rhubarb
Rhubarb (which is actually a vegetable, although it’s often treated as a fruit), divides opinion. Some people – like me – love it’s unusual tart taste and look forward to its seasonal appearance. Others are much less keen.
My kids don’t exactly jump out of their seats with excitement when I serve up rhubarb compote but they’ll usually eat it in a crumble or muffin. In fact they’ll eat almost anything in a muffin – check out these chocolate kale muffins for example.
If you look at a classic rhubarb compote or crumble recipe you’ll notice that there’s a huge amount of sugar added. Check out my low sugar rhubarb compote recipe for a healthier version.
These vegan rhubarb muffins however are one of my favourite ways to cook with rhubarb. Give them a try and let me know what you think.
More rhubarb recipes
- Strawberry and rhubarb crumble
- Oven baked strawberry and rhubarb risotto
- Rhubarb compote
- Rhubarb bars
- Earl grey and rhubarb loaf cake
- Rhubarb ice lollies
- Rhubarb and custard cake
Here’s how to make vegan rhubarb muffins
Vegan rhubarb muffins recipe
- 400 g rhubarb finely chopped
- 125 g light brown sugar
- 250 g 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
- 100 ml maple syrup
- 100 ml vegetable oil
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6 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.