Gluten Free Vegan Raspberry Rhubarb Streusel Muffins

Just because you eat vegan or gluten free, does not mean that you cannot enjoy homemade muffins at home that are just as delicious as their gluten and dairy counterparts.  I thought I would share with you a recipe perfect for rhubarb season, Gluten Free Vegan Raspberry Rhubarb Struesel Muffins.  There is nothing that compares to a fresh warm muffin that you get to enjoy right out of the oven!  I use quinoa flour in this recipe because it works well for keeping the muffins light; I feel that it is healthier than some other gluten free flour options that are more processed.  Rhubarb is now available in the store, so it is the perfect opportunity to try these!

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

Preheat the oven to 375 degrees and position rack in center of oven. Place muffin liners in one 16 hole standard sized muffin pan.

For the streusel, combine all ingredients in a bowl and squish together with your hands, working it together until it forms pea sized clumps. Set aside in the fridge.

For the muffin batter, whisk flour, baking soda, and sea salt in a large bowl to blend well. Whisk sugar, oil, milk, and vanilla extract, together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in lemon juice and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the lemon juice, which allows the cake to rise since there are no eggs). Stir in rhubarb and raspberries, spoon batter into each muffin hole, filling only 2/3 full. Sprinkle with streusel, and bake until tester inserted into center comes out clean, about 30-35 minutes (after about the first 20, cover the tops of muffins with foil if they are getting too brown).


Leave a Reply

Your email address will not be published. Required fields are marked *

Share this Recipe!

Rate this Recipe

Recipe Type

  • Allergen Friendly
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian

Course Type

  • Breakfast
  • Dessert
  • Snack

Skill Level

  • Beginner
  • Child Friendly
  • Easy