Vegan Rhubarb Cinnamon Streusel Muffins

These vegan muffins are moist with a sweet cinnamon buttery topping that works so well with the tartness of the rhubarb.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 211 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 cups chopped rhubarb
• 3 cups water
• 1 cup soy milk
• 1 tablespoon vegan margarine (such as Earth Balance®), cut into cubes
• 0.5 cup vegetable oil
• 0.5 teaspoon salt
• 2.5 cups all-purpose flour
• 0.75 teaspoon ground cinnamon
• 0.5 cup brown sugar
• 1.25 cups brown sugar
• 1.5 teaspoons lemon juice
• 0.33333334326744 cup flax seeds

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

Step 2

Bring water and flax seeds to a boil in a saucepan. Reduce heat and simmer for 30 minutes. Strain mixture to remove seeds. Allow to cool to lukewarm.

Step 3

Mix soy milk and lemon juice together in a small bowl. Set aside until curdled, about 5 minutes.

Step 4

Combine flour, baking soda, and salt together in a large bowl.

Step 5

Blend brown sugar and oil in a separate bowl. Whisk in 1/2 cup flax egg mixture, curdled soy milk, and vanilla extract. Stir sugar mixture and rhubarb into the flour mixture until flour is just incorporated.

Step 6

Spoon batter into the prepared muffin cups, filling each 3/4 full. Mix brown sugar, vegan margarine, and cinnamon together to make streusel topping. Spoon a little streusel topping over each muffin.

Step 7

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pans for 10 minutes before removing to a wire rack to cool completely.