Thanks in advance. What can I replace the rhubarb with if I don’t have any? After finding the perfect muffin base I was off to create countless variations as the options are just endless!! Sounds SOOO GOOD!) These muffins! Leela Cyd is a photographer and cookbook author. Why? We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Put the filling in a 9 X 11 pan and evenly drop the crumble on top. In a separate bowl or stand mixer, cream butter for 30 seconds - 1 minute. Spoon the batter into a muffin pan lined with paper liners or coated with coconut oil. I also linked to my favorite almond flour muffin recipe in the post if you prefer . And so smart to freeze them, now I’m wishing I had done that and could go defrost one real quick ha. Can you find fresh rhubarb around you? GOOD. My husband loves the combo of strawberry and rhubarb (typically in pie format, from one of our local bakeries, since I’ve made one pie in my life, pecan, about twenty years ago or so and the crust was far from ooh and ahh worthy) so when this muffin recipe found its way to my inbox I had my “Aha!” moment of “THIS is what I must make! Chunks of strawberry and flecks of rhubarb turn one of my favorite pie fruit-pairings into a delightful treat for the morning. Although if you are standing in the produce section trying to decide between summer rhubarb or summer bluebs…BLUEBS EVERY TIME But since usually both is possible, go for it. A summery sweet baked treat! A summery sweet baked treat! 3. Hi Victoria! (She and I together in the kitchen can be quite the, ahem, challenge. I think I love to make muffins as much as cookies and cake! You know, trying to focus on the bright side and all.) I made your muffins and used mostly spelt flour and didn’t have coconut sugar so used unrefined cane sugar. (They both look delicious to me!) Same goes for the strawberries, although I used fresh there. I’m thinking something chocolatey because everyone in my family loves chocolate. We have been growing rhubarb in our garden ever since I can remember, and nothing beats the sweet/tart combination of strawberry and rhubarb. • Visit Hannah’s Blog: Bitter Sweet• Check out Hannah’s new cookbook: Vegan Desserts: Sumptuous Sweets for Every Season, Related: Breakfast with a Blogger: Peanut Butter Ginger Muffins from Hannah of Bitter Sweet, (Images: Leela Cyd Ross, cookbook cover courtesy of Hannah Kaminsky and Skyhorse Publishing). Yogurt is one of my favorite baking … Thank goodness for the frozen stuff or we’d be chatting about Just Strawberry Muffins right now. (Okay, so I’m sad the rest of my clan doesn’t like them so much on the one hand but on the other hand, more muffins for me! It’s passionate, joyful, vegan folks like Hannah that inspire us to eat healthier and more mindfully. This is why we made muffins. Bake for 40 minutes or until the fruit is bubbling and easy to pierce with a fork. ★☆ 2. Another noteworthy aspect of the book is Hannah’s recipe–writing style. Fluffy vegan + gluten-free oat flour muffins spiced with ginger and filled with juicy chunks of strawberry and rhubarb. https://www.feastingonfruit.com/gluten-free-vegan-chocolate-cake/, https://www.feastingonfruit.com/no-bake-vegan-chocolate-cream-pie/, 10 Easy Rhubarb Recipes | Vegan Rhubarb Recipes. The classic duo of strawberry and rhubarb adds marvelous flavor to these light and creamy Strawberry Rhubarb Yogurt Muffins. In a large bowl, combine flours, ½ cup oats, baking soda, baking powder, salt, 1 tsp cinnamon and ginger. I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises! Preheat oven to 350 degrees F, and grease or line 12 muffin cups with extra large paper liners. This is not rhubarb at it’s fancy finest, this is rhubarb’s casual weekend look. I ACTUALLY, FINALLY made something from your blog! These little beauties are delicious hot out of the oven spread with strawberry jam. But you can scale it back if you are okay with a less sweet muffin. Line two 12-count regular or two 24-count mini-muffin tins with paper liners. Then in a separate bowl whisk together all wet ingredients (from curdled soy milk to vanilla extract). on top, looks extra pretty and ready to be eaten with, haha. But no one ever said a muffin sundae couldn’t be a thing. Interesting about the oat flour citrus connection, I hadn’t noticed that specifically but now that you mention it I totally agree. I haven’t eaten rhubarb in ages, so I really want to make your muffins asap. I do recommend using full fat coconut milk for the non-dairy milk to give them an extra boost of richness, but it’s up to you. Oh and sneaky sneaky, but that’s actually coconut flour dusted on top. Oat flour baked goods taste much less sweet in my opinion than almond flour ones, so I used more coconut sugar than usual. I’m not saying I mind that fact that the frozen stuff comes already sliced for me, but it does feel less seasonally authentic somehow. There are some questions in there for you. Or even combining it with blueberries would be delicious , […] Get The Recipe: Strawberry Rhubarb Muffins […], Your email address will not be published. In … These are: wholesome, fresh, summer-inspired, flavorful, colorful, and the list goes on. I appreciate your feedback on flours. Remove form the oven and cool for 10 minutes before removing from the pan. The fact that they are so healthy, the practically can pass for breakfast too, which I ain’t mad about…especially when it comes to being able to eat more muffins! If you don’t like slicing, frozen was made for you. In a large mixing bow, whisk the rice flour, sorghum flour, tapioca starch, brown sugar, granulated sugar, flax seed, baking soda, cinnamon, xanthan gum, salt until well blended. Bake for 35-40 minutes at 350F or until the center feels firm to the touch and bounces back when lightly pressed. I can’t lose with chocolate, right? Fold in the chopped rhubarb and strawberries, reserving some for on top. These muffins are moist with a sweet cinnamon buttery topping that works so well with the tartness of the rhubarb. And as for chocolatey suggestions, this one is one of my favorites: https://www.feastingonfruit.com/gluten-free-vegan-chocolate-cake/ Or for something more summery, my readers are really loving this one too: https://www.feastingonfruit.com/no-bake-vegan-chocolate-cream-pie/ Hope that helps! This afternoon my daughter and I made a new-to-us recipe from the “Vegan Cookies Invade Your Cookie Jar” cookbook: Pumpkin Pie Brownies! Keep leftovers in an airtight container in the fridge for up to a week. I am so happy they were a success Dianne! These are just so pretty and scream summer Natalie!! I don’t bake with wheat flour often, but I know there are tons of great vegan bloggers/recipes out there designed for it that would be good to try! Brownies? Prepare the flax eggs and set aside for 5-10 minutes to gel. I saw that Dianne above used mostly spelt flour instead of oat for the muffins and it worked out really well. I used raspberries instead of strawberries and mine only needed 30 minutes in the oven. Rhubarb can be great in crisps, sauces, or compotes, but the tart, tangy flavor rhubarb offers to gluten-free muffins is unequivocal. Her previous books include Food with Friends and Cooking Up Trouble. Set aside. I’m guessing these wouldn’t last long at all at a gathering. Impressing the non-vegans (and kids!) After a lot of internal debate on which recipe I should try first from Hannah Kaminsky’s Vegan Desserts: Sumptuous Sweets for Every Season, I’m very pleased to have settled on these Springtime muffins. In a large bowl combine almond flour, protein powder, baking soda and salt. I usually see them in pie or something (like you mentioned), so this is a lovely idea and the fact that there are pops of red throughout makes them that much more special And heck yes to the oat flour too. Fluffy, moist, and studded with sweet, tart rhubarb chunks. These healthy, gluten free strawberry rhubarb oatmeal muffins are naturally sweetened with dates and have no added sugar, butter or oil! These muffins are sweet and tangy with a moist and tender crumb! In another bowl, mix together the flours, baking powder, baking soda, cardamom and salt. Yep, I’m finally embracing the flax egg. Cut the strawberries into quarters and the rhubarb into roughly 1/4 inch pieces. Add rhubarb, strawberries and walnuts and toss to coat. I say put ice cream on everything I could really go for a muffin sundae now! All excited about baked goods, of course!) I made these a while back just as the recipe says and they were delicious! . Let cool in the pan for about 10 minutes, then turn the muffins out onto a wire rack. Bake for 20-25 minutes (depending on the size of muffin pan you use), until a toothpick comes out clean. Sorry! In a medium bowl, combine the non-dairy milk, vinegar, sugars, oil and vanilla, stirring until homogenous. Fluffy oat flour muffins spiced with ginger and filled with juicy chunks of strawberry and rhubarb. If there is one concept I love on the weekends, it’s a fab vegan muffin!! They’re so pretty! July 2019. Finally something coconut flour is good at. Pumpkin in July does seem a bit strange but, honestly, pumpkin baked goods are just too darn delish to restrict to one season! In a large mixing bowl, whisk together gluten free flour, almond flour, oat flour, soy milk powder, baking powder, xanthan gum, baking soda, and salt. Huh? Strawberry Rhubarb Muffins! She lives in Santa Barbara with her husband and new baby son Izador Cosmo. These grain-free muffins are my personal favorite, but oat muffins seem to be your favorite so I made this recipe with oat flour. Can pie deliver wonderfully juicy fruit chunks amidst tender oat flour fluff? Mix in the rhubarb and strawberries into this dry mixture, tossing to coat the produce with a light dusting of flour mixture. Add in milk of choice, … Love that you used coconut milk and oat flour as these are my two favorite ingredients when it comes to baking. Hannah’s vegan recipes encompass all eaters, all recipes are vegan, and many are gluten–free and low in fat. Enjoy! (Fingers crossed!) Well you better hurry up (she says in the fist month of summer because it already feels much to short) Happy baking! I’ll show the cake and cream pie recipes to my husband, daughter and son and see what they think. Hmm the half and half should be fine, but I think honey might add too much moisture compared to a granulated sweetener so could mess up the texture. These Vegan Rhubarb Recipes are the perfect desserts for Spring! Did you see my blogspeare72 post of four muffin photos on Instagram two days ago? First make the crumble topping. Rhubarb has a tart flavor and bright pink color. Vegan Strawberry Rhubarb Muffins - Eat. Preheat oven to 400°. I know, I am trying to make the most of all the summer berries these days too, but this fruity combo is just so good. Looks just like powdered sugar and you don’t taste it! In a mixing bowl, whisk together the applesauce, coconut sugar, flax eggs, lemon juice, vanilla, and milk. It’s a classic for a reason. (I’d rather use that than all purpose because of the health benefits.) You will only be thinking about how wise it was of you to channel your summer fruits into muffins instead. Strawberry rhubarb muffins have the right amount of sweetness in relation to tartness. In another bowl, mix together the flours, baking powder, baking soda, cardamom and salt. Pumpkin Pie Brownies? Learn how your comment data is processed. PIN S trawberry rhubarb oatmeal muffins According to Mr. FFF these VERY muffins, that your eyeballs are peeping, saved a LIFE. ★☆ We independently select these products—if you buy from one of our links, we may earn a commission. I love the tart + sweet. Pies and tarts just feel too fancy for me (even though I realize they are actually so easy every time I make them). They were a BIG hit and I’ve been asked to make more right now for my non-plant based daughter and her family. In a large mixing bowl combine all dry ingredients (from all-purpose flour to chickpea flour). . No…but muffins can. I obviously love almond flour in baking too but I sure do love oat flour when paired with citrus too…hides the oat flavor and masks the dryness of oat flour well. I’m giving Brandi some serious comment competition! Great recipe Natalie! Please respond to the comment I posted on June 28th. Distribute the batter evenly into the muffin tins and top them with a sprinkle of Turbinado sugar and oats. Add applesauce, sugar, vanilla extract, and lemon juice and beat until well incorporated. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. But I am SO HAPPY you liked the muffins And as for your questions: yes all my recipes are gluten free as am I except for a little bit of sourdough here and there. The streusel topping adds great texture and a little extra sweetness. Pour the mixture into dry ingredients and mix well. I’m from Brazil and I don’t even know what is rhubarb but I’d love to make this recipe, so, could I simply use more strawberry? This will be the first one!” I even used my Vitamix blender to make flour from organic rolled oats, the first time I’ve ever used my blender to make any kind of flour. Your email address will not be published. Topped with an oat streusal to add the perfect crunch! Drink. I love the tart flavor of it in sweet baked things Thanks for checking them out Ela! What People Want from a Healer in the Midst of a Pandemic, A Middle School Math Teacher Planning Lessons and Lunch, The Columbus, OH-based Forager Who's Become a TikTok Star, A Food Justice Advocate and Mother Talks Breastfeeding and Herb Gardens, Bryant Terry's Sautéed Cabbage and Roasted Potatoes, Vivian Howard's Baked Pimento Cheese and Sausage, Vegan Desserts: Sumptuous Sweets for Every Season, Breakfast with a Blogger: Peanut Butter Ginger Muffins from Hannah of Bitter Sweet. Anything you like really . I can’t stop eating them! Put the strawberries and rhubarb in a large bowl and mix the sugar and lime zest until fully combined. (Pumpkin? It’s tart but works really well with sweet berries in there too. In a large mixing bowl, mix the flour, baking powder, baking soda, salt, cinnamon, cardamom, rhubarb, and strawberries until well mixed. What would be the result if I use honey instead of coconut sugar? Do you know if, generally speaking, that can be substituted for gluten-free flours in baking to good effect? No one will be able to resist these delicious and beautifully pink tarts, crumbles, muffins and pies! I am so happy you’ve been enjoying them too, Catherine, Strawberry rhubarb muffins?! GOOD. If you can’t find fresh, check for frozen. Can pie be warmed up, sliced in half, and slathered with almond butter? ★☆ I use half oat and half buckwheat flour, and add cardamom into the batter, Oh that sounds amazing, I love the cardamom addition! I tried a batch with just the rhubarb, but nope I needed those berries too. My husband has had two muffins but he found the ginger to be overpowering, which was a shame because I was inspired to make them because of his love of strub. Grease muffin tins or line with cupcake liners, then set aside. In a medium bowl, combine the non-dairy milk, vinegar, sugars, oil and vanilla, stirring until homogenous. (She tends to steer clear of gluten-free and vegan baked goods if the traditional versions are available, claiming the revised versions are never as good as the originals.) I appreciate the seasonal aspect because I believe the time of year should dictate what and how we eat. Hi Natalie! The one thing pie does have over muffins is the obligatory scoop of melty ice cream on top. I was not disappointed. Didja? I have been making strawberries and rhubarb for 2 weeks straight, it’s so good and season is so short! They’re low fat, only 125 calories and perfect for spring! I’ll be topping my first piece with coconut whipped cream, mini chocolate chips and nutmeg after dinner tonight. I’ve tried a number of sweet muffins and breads of the kind made at my local co-op, for instance, and always feel disappointed by the texture and taste. In a small bowl whisk coconut oil, egg replacer, maple syrup, vanilla and … These Delicious Strawberry Rhubarb Muffins are perfect for breakfast, brunch or a tasty snack. I have some spare almond flour on hand do you think I could substitute some of the oat flower ? I’ve had two cans of pumpkin sitting in my pantry since last fall. This helps the fruit stay at the center of the muffin, instead of sinking to the bottom (it really works!). They are oil-free and quite low-fat too. In a mixing bowl, whisk together the applesauce, coconut sugar, flax eggs, lemon … Keywords: summer, baking, vegan, gluten-free, snack, rhubarb. But these muffins?!? My 11-year-old son took a bite of one and didn’t want anymore. They will convince you with their sweet gingery flavor and soft golden insides. This recepies sounds amazing! But I digress!) If you can find fresh, use fresh. Can pie be munched in the car one handed while hungry-driving? *You can use other kinds of milk, but the muffins won’t be as moist/rich since this recipe is otherwise very low in fat. This is why we love muffins. She is very thorough and direct, so even if you are a novice baker, by following Hannah’s explicit instructions, you will succeed. Vegan Rhubarb Muffins (Dairy & Egg Free) ~ Peachicks' Bakery I had a tricky time finding it here, but luckily the frozen stuff works too. Yes that will work too! These muffins are slightly sweet and a little tangy. In a separate bowl, add the chopped rhubarb, ginger, oil, almond milk, vanilla and apple cider vinegar. Each bite has bits of yummy summer fruits. Is full of ideas for creating a warm, beautiful, healthy home sweetness in relation tartness. ( i ’ m thinking something chocolatey because everyone in my pantry last! Garden fresh Foodie Instructions about 10 minutes, then set aside for 5-10 minutes to gel zest... 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