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Vegan Rhubarb Cinnamon Streusel Muffins
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
90 minutes
Vegan rhubarb muffins with cinnamon butter topping for a perfect sweet and tart combo.
Ingredients:
  • 3 cups water
  • 0.33333334326744 cup flax seeds
  • 1 cup soy milk
  • 1.5 teaspoons lemon juice
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.25 cups brown sugar
  • 0.5 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups chopped rhubarb
  • 0.5 cup brown sugar
  • 1 tablespoon vegan margarine (such as Earth Balance®), cut into cubes
  • 0.75 teaspoon ground cinnamon
Instructions:
  • In a saucepan, bring water and flax seeds to a lively boil. Simmer the mixture for 30 minutes, then strain to remove the seeds. Let it cool until lukewarm.
  • Preheat the oven to 350°F (175°C) and prepare 18 muffin cups with paper liners.
  • Combine the soy milk and lemon juice in a small bowl and let it sit until it curdles, which usually takes about 5 minutes.
  • In a large bowl, mix together the flour, baking soda, and salt.
  • Combine brown sugar and oil in a separate bowl. Add 1/2 cup flax egg mixture, curdled soy milk, and vanilla extract. Mix in sugar mixture and rhubarb until flour is just incorporated.
  • Fill muffin cups with batter, leaving 1/4 of the space empty. Combine brown sugar, vegan margarine, and cinnamon for streusel topping. Sprinkle a little streusel on each muffin.
  • Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

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