vegan rhubarb muffins

Vegan rhubarb muffins recipe

A delicious vegan rhubarb muffins recipe, lightly flavoured with ginger. An easy and tasty way to use up a glut of rhubarb.
Course Cake
Cuisine British
Keyword vegan rhubarb muffins
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12
Author Mandy Mazliah


  • 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
Metric - US Customary


  1. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6 and line a muffin tin with 12 muffin cases.

  2. 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.
  3. Meanwhile place the sugar, flour, bicarbonate of soda and ginger into a mixing bowl and whisk to combine.
  4. 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.
  5. 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.