Vegan Rhubarb Cinnamon Streusel Muffins

These vegan muffins, made with a flax egg, are moist and feature a sweet, cinnamon-buttery topping that complements the tartness of the rhubarb perfectly.

• 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

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

Step 3

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

Step 4

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

Step 5

Blend brown sugar and oil in a separate bowl. Whisk in 1/2 cup flax egg mixture, curdled soy milk, and vanilla until well combined. Stir sugar mixture and rhubarb into flour mixture until just incorporated. Spoon batter into the prepared muffin cups, filling each 3/4 full.

Step 6

Make topping: Mix brown sugar, vegan margarine, and cinnamon together in a small bowl until crumbly. Spoon evenly over each muffin.

Step 7

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