A delicious vegan rhubarb muffins recipe, lightly flavoured with ginger. An easy and tasty way to use up a glut of rhubarb.
These rhubarb muffins taste incredible
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.
Did the kids like these rhubarb muffins?
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.
And these rhubarb muffins were no exception – they are very popular here!
How to cook rhubarb
Rhubarb (which is actually a vegetable, although it’s often treated as a fruit), divides opinion. Some people – like me – love its unusual tart taste and look forward to its seasonal appearance. Others are much less keen.
Rhubarb is often served as a simple compote. It breaks down very well when cooked – whether roasted in the oven or in a saucepan over a low heat.
If you’re opting to cook your rhubarb in a saucepan you will need to wash and chop your rhubarb. Place it in a pan with a dash of water and cook over a low heat for 10-15 minutes, stirring often. Add sugar if you wish.
Roasting in the oven is even easier – just be sure to stir if often to prevent sticking.
What to do with your cooked rhubarb
Once your rhubarb is cooked you can eat it as it is if you wish. Stewed rhubarb, or rhubarb compote, is a classic way to enjoy it.
If you look at a classic rhubarb compote or crumble recipe you’ll notice that there’s a huge amount of sugar added. I don’t think that this is necessary. Check out my low sugar rhubarb compote recipe for a healthier version.
These vegan rhubarb muffins are one of my favourite ways to cook with rhubarb. Give them a try and let me know what you think.
Do you need any special equipment to make rhubarb and ginger muffins?
You will need the following equipment to make this vegan muffin recipe:
- muffin cases (12)
- muffin tin
- small saucepan
- two mixing bowls
- whisk or fork
- rubber spatula (not essential but helpful for scraping the last bits of batter out of the bowl
More rhubarb recipes
If you like these muffins why not try one of my other rhubarb recipes – I’ve made quite a few over the years!
- Strawberry and rhubarb crumble
- Spiced rhubarb chutney
- Oven baked strawberry and rhubarb risotto
- Rhubarb compote
- Rhubarb bars
- Earl grey and rhubarb loaf cake
- Rhubarb ice lollies
If you like this you might like these 12 delicious vegan rhubarb recipes.
Pin vegan rhubarb muffins with a crumble topping for later
How to make vegan rhubarb muffins
If you wish you can make these rhubarb muffins without the crumble topping – they still taste fantastic.
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Vegan rhubarb muffins recipe
For the muffins
- 400 g rhubarb finely chopped
- 125 g light brown sugar
- 250 g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- 1 tsp ground ginger
- 100 ml maple syrup
- 100 ml vegetable oil
- 1 tbsp lemon juice or apple cider vinegar
For the crumble topping (optional)
- 50 g plain flour
- 35 g dairy free spread chilled
- 15 g brown sugar
- 1/2 tsp ground cinnamon or ginger
- 35 g oats
To make the crumble topping (optional)
First make the crumble topping. Rub 35g dairy free spread into 50g plain flour with your fingertips until you have the consistency of breadcrumbs.
Stir through the 15g brown sugar, 1/2 tsp ground cinnamon or ginger and 35g oats. Set aside.
To make the muffins
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6 and line a muffin tin with 12 muffin cases.
Put 400g rhubarb into a small saucepan with a tiny splash of water and cook over a low heat for 10-15 minutes until it softens. Stir often.
Meanwhile place 125g brown sugar, 250g plain flour, 1 tsp baking powder, 1/2 tsp bicarbonate of soda and 1 tbsp ginger into a mixing bowl and whisk to combine.
When the rhubarb is soft add 100ml maple syrup, 100ml vegetable oil and 1 tbsp lemon juice or apple cider vinegar. 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. Sprinkle over the crumble topping if using.
Bake in the centre of the pre-heated oven for 20-25 minutes until firm to the touch and golden brown on top.
Allow to cool in the tin for a few minutes then place on a cooling rack and allow to cool. They are delicious served slightly warm!