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.
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
Cooking Instructions
Freeze For Later Cooking Day Directions
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?
- Mix dry ingredients.
- 6364626 Upgrade to a paid membership 90624 to unlock all instructions 8066
- 4096383 Upgrade to a paid membership 69583 to unlock all instructions 79263
- 6926612 Upgrade to a paid membership 33479 to unlock all instructions 28916
- 2749502 Upgrade to a paid membership 54231 to unlock all instructions 43948
- 3587027 Upgrade to a paid membership 13771 to unlock all instructions 17902
- 5382979 Upgrade to a paid membership 59805 to unlock all instructions 68860
- 4280951 Upgrade to a paid membership 81454 to unlock all instructions 39886
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
- 9159564 Upgrade to a paid membership 14191 to unlock all instructions 10958
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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.
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
1 Comment
Join the discussionJust 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!