vegan rhubab muffins

Vegan Rhubarb Crumble Muffins

15 Mins     20 Mins     Easy     5

These vegan rhubarb crumble muffins are light and moist, and have the perfect balance of tart rhubarb and sweet crumble topping.

Makes 12



  • 40g light brown sugar
  • 30g plain flour
  • 15g ground almonds
  • 15g rolled oats
  • 40g vegan butter, cubed


  • 250g plain flour
  • 150g caster sugar
  • 1 1/2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 150ml light oil
  • 250ml unsweetened non-dairy milk
  • 2 tsp vanilla extract
  • 200g fresh rhubarb, diced


  • Line a 12 hole muffin tray and preheat the oven to 180C/360F fan.
  • Make the crumble topping by mixing all the crumble topping ingredients together in a bowl with your fingers. Chill in the fridge until needed.
  • In a large bowl, mix together the flour, sugar, baking powder and bicarbonate of soda. Pour in the oil, milk and vanilla extract, and mix until just combined. It’s okay if the mixture is a little lumpy. Fold in the chopped rhubarb.
  • Spoon the batter evenly into the 12 cases and top each with a sprinkle of crumble topping.
  • Bake for 20-25 minutes or until a skewer inserted into one comes out clean. Cool in the tray for 10 minutes before transferring the muffins to a cooling rack.
Best consumed within 2-3 days or freeze on the day for up to 1 month. To defrost, leave out overnight or warm it in the microwave set on low for about 1 minute.
vegan rhubarb crumble muffins

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