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5 from 1 vote

Rhubarb Streusel Muffins


  • 200 gr Rhubarb


  • 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


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


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


You can also use apples in stead of rhubarb:
200 gr apples
1 tsp cinnamon
juice of 1/2 lemon
- peel und cut the apples in cubes
- in a bowl mix with cinnamon and lemon juice
- you can reduce the amount of sugar tp 150 gr since the apples are sweeter


Serving: 12g