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rhubarb muffins on wooden board

Rhubarb and ginger muffins

Mandy Mazliah
A delicious vegan rhubarb muffins recipe, lightly flavoured with ginger. An easy and tasty way to use up a glut of rhubarb.
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Cake
Cuisine British
Servings 12
Calories 266 kcal


For the muffins

  • 400 g rhubarb finely chopped
  • 125 g light brown sugar
  • 250 g plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda (baking soda)
  • 1 teaspoon ground ginger
  • 100 ml maple syrup
  • 100 ml vegetable oil
  • 1 tablespoon 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
  • ½ teaspoon ground cinnamon or ginger
  • 35 g oats


To make the crumble topping (optional)

  • First make the crumble topping if using. 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, ½ teaspoon 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 teaspoon baking powder, ½ teaspoon bicarbonate of soda and 1 teaspoon ginger into a mixing bowl and whisk to combine.
  • When the rhubarb is soft turn off the heat and add 100ml maple syrup, 100ml vegetable oil and 1 tablespoon lemon juice or apple cider vinegar. Stir well and quickly transfer to the mixing bowl along with the flour mixture. Fold in until you have a batter.
  • 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.


Nutritional information is approximate and is intended as a guide only.


Calories: 266kcalCarbohydrates: 40gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 107mgPotassium: 172mgFiber: 2gSugar: 17gVitamin A: 146IUVitamin C: 3mgCalcium: 74mgIron: 2mg
Keyword rhubarb muffins
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