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Strawberry Rhubarb Walnut Muffins

Strawberry, Rhubarb, Walnuts, Vegan and Fluffy? Impossible, right? Vegan muffins can be tricky to make as pretty as “regular” muffins primarily due to the lack of eggs. But the thick batter and use of rich (AND cholesterol free!) coconut oil keeps these muffins fluffy and moist. They aren’t dense like a lot of egg-free desserts and the combination of rhubarb, strawberry and walnuts is a classic. We absolutely adore these muffins and, even as a mediocre baker, I’ve yet to screw them up!

Strawberry Rhubarb Walnut Muffins

Author/Source:

Kristi @ onceamonthmeals.com

Ingredients:

  • 2 cups whole wheat pastry flour*
  • 1.33 teaspoons baking soda
  • .33 teaspoons salt
  • 2 teaspoons cinnamon
  • .33 cups coconut oil**
  • .5 cups applesauce
  • 1.33 teaspoons vanilla
  • .17 cups maple syrup, pure
  • .67 cups walnuts, chopped
  • 1 cup rhubarb, chopped
  • 2.67 cups strawberries, chopped

*1 cup whole wheat flour and 1 cup cake flour can be substituted (Don’t have cake flour? Substitute 2 tablespoons cornstarch and 1 cup minus 2 tablespoons all-purpose flour)

**unsalted butter can be substituted for non-vegans

Directions:

Mix dry ingredients. Beat wet ingredients together in mixer. Slowly add dry ingredients to wet. Fold in the walnuts, strawberries and rhubarb. Scoop into muffin tins with an ice cream scooper. (These muffins won’t rise much, so feel free to fill the entire muffin well.)

Bake at 350 for 15-20 minutes. Cool on rack.


Freezing Directions:

AFTER baking, divide among freezer bags and freeze. To serve: Thaw. Reheat in microwave for 30 seconds.

Servings: 4 (12 muffins)

~conversion chart image provided by Erik Spiekermann

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One Response to “Strawberry Rhubarb Walnut Muffins”

  1. Jean says:

    Just made this recipe. First let me say this is my first foray into vegan baking, so I think I made a rookie mistake by purchasing unsweetened apple sauce. I would recommend sweetened. But overall I think they are yummy!

    I found some things confusing on the recipe card and had to keep switching back and forth between the recipe card and the recipe page to ensure I was doing everything correctly. On the recipe card it says that this yields 3 muffins, but I think it means 3 servings (or 12 muffins). Also, neither of the recipes say whether or not to grease the muffin cups. We did just as a default, but that should probably be listed.

    Looking forward to making the rest of this month’s recipes!

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