Coconut Rhubarb Crumble Muffins

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Over the long weekend, my man and I took a trip out to the Sunshine Coast to attend the Roberts Creek Arts Festival.  It was two days full of art, creative spaces (and people), surrounded by lush,west coast greenery.  If you’ve never been, I highly recommend it.  On Saturday, we drove up to the Sechelt Farmer’s Market, which turned out to be mostly baked goods and crafts, with a few produce vendors to be found.  The common thread between them all were big, magenta-hued stalks of rhubarb. They were everywhere!  As someone who has never cooked with rhubarb before and love to try new ingredients, it was an obvious choice.

I decided on ‘veganizing’ a rhubarb muffin recipe I found on the web.  This recipe had a LOT of sugar in it, dairy and eggs, so I embarked on a mission to replace all these things, add a few yummy twists of my own, and end up with a delicious tea-time treat.  I was successful!  Historically, my baking experiments have not always turned out very well.  I am much more skilled on the savoury, stove-top side of recipe invention, but even my guy, who claimed to not like rhubarb, said these may be my best muffin to date.  Yay me.

Ingredients: 12 medium-sized muffins

1 1/2 cups organic spelt flour

1 cup unbleached organic all-purpose flour

1/2 cup coconut sugar (or evaporated cane sugar)

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

1 teaspoon cinnamon

1 1/2 teaspoons Ener-G egg replacer (not mixed with water) or 1 tablespoon ground flax mixed with 3 tablespoons water

1 cup almond milk

1 teaspoon apple cider vinegar

2/3 cup melted coconut oil

1 teaspoon vanilla

1/2 cup maple syrup

2 cups finely chopped rhubarb

For crumble:  Equal parts shredded coconut, coconut sugar and unmelted coconut oil (about 2 tablespoons of each). Mix together in a small bowl with a fork until mealy and sprinkle onto muffins before they go into the oven.


Preheat oven to 375 degrees. Grease or line a 12 cup muffin tin.

Pour almond milk and apple cider vinegar into a small bowl and let sit for 5-10 minutes, until curdled.

Whisk together first 8 ingredients. If you are using Ener-G egg replacer, add now to dry ingredients.  If using a flax egg substitute, add to wet ingredients.

Combine melted coconut oil, maple syrup, vanilla and curdled almond milk.  Fold into dry ingredients until just combined, being careful to not over mix.  Fold in rhubarb until evenly dispersed.

Using a large spoon or 1/8 measuring cup, divided muffin batter evenly into the muffin tins.  Sprinkled the crumble on top and place in the oven for 16-18 minutes.  Poke a toothpick or the end of your knife in the centre of a muffin, and if they come out clean the muffins are cooked all the way through.

Let cool for 5 minutes before transferring to a cooling rack.

Enjoy with a cup of earl grey tea!

~The Vegan Project






  1. Made these yesterday – great recipe! Moist and yet light. Thanks for sharing 🙂

  2. I made a mistake and shared these muffins with a friend and now she wants me to make them all the time. Great recipe! I love rhubarb!

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