Ingredients
- 1 ½ cups all-purpose flour
- 1 cup chopped rhubarb
- ¾ cup brown sugar
- ¾ cup wheat bran
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup unsweetened applesauce
- ½ cup vegetable oil
- 2 tablespoons molasses
- 1 ½ teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
Why You'll Keep Making This
These muffins are a perfect blend of tangy rhubarb and hearty bran, making them both flavorful and nutritious. They are naturally vegan, so everyone can enjoy a wholesome treat without any dairy or eggs. Plus, they offer a great way to add fiber to your diet in a delicious form.
Kitchen Tricks
- Make sure to chop the rhubarb into small pieces so it cooks evenly and blends well into the batter.
- Avoid overmixing the batter to keep the muffins light and tender. Mix just until the ingredients are combined.
- If you prefer a sweeter muffin, add a bit more maple syrup or your favorite vegan sweetener to the mix.
- Avoid overmixing the batter to keep the muffins light and tender. Mix just until the ingredients are combined.
- If you prefer a sweeter muffin, add a bit more maple syrup or your favorite vegan sweetener to the mix.
Directions
Warm your oven to 350°F (175°C) and lining a muffin tin with paper liners. In a big bowl, toss together the flour, chopped rhubarb, brown sugar, wheat bran, baking powder, cinnamon, and nutmeg. In another bowl, whisk the applesauce, oil, molasses, vinegar, and vanilla until everything’s well combined. Pour the wet ingredients into the dry and gently mix until you get a thick batter. Spoon the batter evenly into the muffin cups. Pop them in the oven and bake for about 15 to 20 minutes, or until a toothpick stuck in the center comes out clean. Let them cool a bit before digging in!
Serving Tips
These muffins are wonderful served warm, straight from the oven, with a smear of vegan butter or a drizzle of maple syrup. They also pair nicely with a cup of tea or coffee for a cozy breakfast or snack.
Leftover Storage Guide
Store the muffins in an airtight container at room temperature for up to two days. For longer freshness, keep them in the fridge for up to a week or freeze them individually wrapped for up to three months. Thaw at room temperature before serving.
