A quick and delicious recipe for rhubarb season! This makes a dozen mini muffins that can be enjoyed in a bite or two! Crispy on the outside, soft, chewy and fresh with spring rhubarb, these are moist and tasty on the inside.
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| Prep Time | 10 minutes |
| Cook Time | 20-30 minutes |
| Servings |
mini muffins
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Ingredients
- 1 Tablespoon flax seed
- 1 1/2 Tablespoons water to make a small "flax egg"
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- a pinch salt
- 1/4 cup melted vegan butter or oil
- 1/4 cup brown sugar
- 1/2 cup plant mik I used almond
- 1/4 teaspoon apple cider vinegar
- 1 teaspoon real vanilla extract
- 1/2 cup shredded coconut
- 1 cup rhubarb finely chopped
Topping
- 1/4 cup coarse white suar Organic sugar works well.
- 1/2 teaspoon cinnamon
Ingredients
Topping
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Instructions
- Heat oven to 350 degrees F.
- Prepare your mini muffin pan by spraying generously with oil.
- Chop your fresh rhubarb into small pieces, making sure you don't add any of the stringy parts.
- In a separate cup, add the flax to the water and let sit for a few moments.
- In another cup, add the apple cider vinegar to the milk.
- In a bowl, combine the flour, baking powder, cinnamon and salt.
- In a mixing bowl, whisk together the melted butter and sugar. Add the milk and cider mixture, and the vanilla and whisk again. Stir in your "flax egg" and the coconut.
- Gently stir in the flour mixture just until combined. Fold in the chopped rhubarb.
- Divide evenly into 12 mini muffin cups. Sprinkle with a mixture of cinnamon and coarse sugar.
- Bake until deep golden brown, about 20 minutes.
- Remove from pan while warm.Enjoy!
Recipe Notes
You could also make five or six regular muffins or a small cake with this, but the crispy mini muffin edges balance well with the chewy interior!
