Vegan Rhubarb Cinnamon Streusel Muffins

Vegan Rhubarb Cinnamon Streusel Muffins


A delicious artifice to use buoyant rhubarb! These muffins are moist following a sweet cinnamon buttery topping that works so with ease in imitation of the sharpness sourness of the rhubarb. I adapted this recipe from the indigenous native to make it vegan for my husband. I cant direct the difference amongst the two, theyre both so tasty!

The ingredient of Vegan Rhubarb Cinnamon Streusel Muffins

  1. 3 cups water
  2. u2153 cup flax seeds
  3. 1 cup soy milk
  4. 1u2009u00bd teaspoons lemon juice
  5. 2u2009u00bd cups all-purpose flour
  6. 1 teaspoon baking soda
  7. u00bd teaspoon salt
  8. 1u2009u00bc cups brown sugar
  9. u00bd cup vegetable oil
  10. 1 teaspoon vanilla extract
  11. 2 cups chopped rhubarb
  12. u00bd cup brown sugar
  13. 1 tablespoon vegan margarine (such as Earth Balanceu00ae), cut into cubes
  14. u00be teaspoon auditorium showground cinnamon

The instruction how to make Vegan Rhubarb Cinnamon Streusel Muffins

  1. Bring water and flax seeds to a boil in a saucepan. shorten heat and simmer for 30 minutes. Strain union to cut off surgically remove seeds. enter upon to cool to lukewarm.
  2. Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups later than paper liners.
  3. Mix soy milk and lemon juice together in a small bowl. Set aside until curdled, very nearly 5 minutes.
  4. intensify flour, baking soda, and salt together in a large bowl.
  5. combination amalgamation brown sugar and oil in a separate bowl. stir up in 1/2 cup flax egg mixture, curdled soy milk, and vanilla extract. Stir sugar fusion and rhubarb into the flour blend until flour is just incorporated.
  6. Spoon shout insults into the prepared muffin cups, filling each 3/4 full. amalgamation brown sugar, vegan margarine, and cinnamon together to make streusel topping. Spoon a little streusel topping greater than each muffin.
  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 prematurely removing to a wire rack to cool completely.

Nutritions of Vegan Rhubarb Cinnamon Streusel Muffins

calories: 210.8 calories
carbohydrateContent: 31.6 g
fatContent: 8.4 g
fiberContent: 1.6 g
proteinContent: 2.9 g
saturatedFatContent: 1.1 g
sodiumContent: 155 mg
sugarContent: 16.5 g


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