Rhubarb Streusel Muffins

Prep 20 min·Cook 30 min·Total 50 min·12 muffins·VEGAN·290 kcal

Ingredients

200 gr Rhubarb

Muffins:

250 gr spelt flour
170 gr coconut blossom sugar (or cane sugar)
1 Tsp vanilla extract
1 sachet baking powder
200 ml sparkling water
100 ml neutral oil (coconut or rapeseed)
1 Tbsp apple cider vinegar

Streusel:

150 gr spelt flour
50 gr coconut blossom sugar
1 Tsp cinnamon
80 gr cold vegan butter

Instructions

1.Preheat the oven to 180 degree ( 350 F)
2.Mix the flour with the sugar, vanilla and baking powder
3.Add the oil, mineral water and apple cider vinegar and mix until well combined
4.Wash the rhubarb and cut it into pieces (ca. 1 cm)
5.Add to the dough, but keep some pieces for topping
6.Line a muffin tin with paper and add the dough, top with the remaining rhubarb pieces
7.For the streusel: mix all ingredients (butter in pieces) and kneed into a crumbling dough
8.Crumble on the muffins
9.Bake for 30 minutes

Notes

Tip from my kitchen: cut the rhubarb into even, roughly 1 cm pieces and save a few to press on top of the muffins at the end, so you can see the pretty pink pieces and they release their gentle tartness as they bake. For extra crunchy streusel, only knead cold vegan butter briefly with the flour, sugar and cinnamon. In a sealed tin the muffins stay moist for 2–3 days, and you can also freeze them and warm them briefly before serving.

Nutrition per serving: 290 kcal