Rhubarb Crumb Cake Muffins

I’m on a rhubarb kick right now and can’t seem to get enough of the red-hued stalk. This vegan breakfast recipe is delish as a morning meal or an easy afternoon vegan snack with a tall glass of iced tea.
I’m on a rhubarb kick right now and can’t seem to get enough of the red-hued stalk. This vegan breakfast recipe is delish as a morning meal or an easy afternoon vegan snack with a tall glass of iced tea.

Rhubarb Crumb Cake Muffins

Makes 12

Ingredients:

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• 2 tablespoons ground flax

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• 6 tablespoons water

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• 1/2 cup coconut oil

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• 1/3 cup agave nectar

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• 1/4 cup vanilla soymilk

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• 2 cups whole wheat pastry flour

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• 2 teaspoons baking powder

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• 1/2 teaspoon salt

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• 2 cups sliced rhubarb

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• 1/4 cup granulated sugar

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• 1 cup sliced almonds

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• 1 cup packed brown sugar

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• 2 tablespoons all-purpose flour

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• 1/2 cup chilled vegan butter, such as Earth Balance

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• 1 teaspoon ground cinnamon

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• 1/2 teaspoon freshly ground nutmeg

Directions:

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1. Preheat oven to 375 degrees F. and spray a 12-cup muffin pan with cooking spray.

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2. In a small bowl, stir together flax and water. Set aside for 5 minutes.

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3. In a standup mixer fitted with the paddle attachment, beat coconut oil and agave until light and fluffy.

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4. Add flax mixture to coconut oil mixture and beat until well combine. Beat in soymilk.

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5. In a medium bowl, whisk together flour, baking powder, and salt. Add to mixer bowl and blend well.

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6. Toss rhubarb with granulated sugar.

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7. Stir rhubarb and almonds into batter. Fill muffin cups with muffin batter.

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8. In a small food processor, combine brown sugar, all-purpose flour, vegan butter, cinnamon, and nutmeg. Pulse to combine.

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9. Sprinkle brown sugar mixture over muffin batter.

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10. Bake for 20 minutes or until muffins spring back when touched and are lightly browned.

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11. Let cool in the pan for 10 minutes then carefully remove and serve warm.

More tasty vegan breakfast recipes!