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Strawberry Rhubarb Walnut Muffins

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Strawberry Rhubarb Walnut Muffins

Kristi
The Cook
4 Servings
11 Ingredients
1 Comments

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.

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4 Servings
11 Ingredients
1 Comments

Ingredients

  • 2 cups Flour, Pastry, Whole Wheat
  • 1 ⅓ teaspoons Baking Soda
  • ⅓ teaspoons Salt
  • 2 teaspoons Cinnamon
  • ⅓ cups Coconut Oil
  • ½ cups Applesauce
  • 1 ⅓ teaspoons Vanilla Extract
  • ⅛ cups Maple Syrup
  • ⅔ cups chop Walnuts
  • 2 ⅔ cups dice Strawberries
  • 1 cup dice Rhubarb

Containers

Supplies

  • Labels
  • Muffin Tins

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix dry ingredients.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix dry ingredients.
  2. Beat wet ingredients together in mixer.
  3. Slowly add dry ingredients to wet.
  4. Fold in the walnuts, strawberries and rhubarb.
  5. Scoop into muffin tins with an ice cream scooper. (These muffins won’t rise much, so feel free to fill the entire muffin well.)
  6. Bake at 350 for 15-20 minutes.
  7. Cool on rack.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
3 muffins
Amount Per Serving
Calories
596
Total Fat
35g
Saturated Fat
17g
Trans Fat
0g
Cholesterol
0mg
Sodium
565mg
Total Carbohydrates
68g
Fiber
10g
Sugar
18g
Protein
10g
WW Freestyle
22

Categories

plant-based, shellfish-free, fish-free, soy-free, vegetarian, vegan, dairy-free, spring, summer, kid-friendly, real-food, egg-free

Categories

plant-based, shellfish-free, fish-free, soy-free, vegetarian, vegan, dairy-free, spring, summer, kid-friendly, real-food, egg-free

  1. 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!

    Reply