THE RECIPE JOURNAL · Breakfast
Rhubarb Bran Muffins Made Vegan
These muffins are a delicious way to enjoy a healthy breakfast or snack, combining the tangy brightness of rhubarb with the wholesome goodness of bran. Plus, they’re completely vegan, making them perfect for everyone to enjoy!
FROM THE KITCHEN • Rhubarb Bran Muffins Made Vegan
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating 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 smooth. Pour the wet ingredients into the dry and stir gently until everything just comes together into a thick batter. Scoop the batter evenly into the muffin cups. Pop them in the oven and bake for about 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool for a bit before digging in!
Why you’ll love it
These muffins are a wonderful combination of tart rhubarb and hearty bran. They are moist, flavorful, and made without any animal products, making them perfect for anyone following a vegan diet. Plus, they offer a great way to enjoy a healthy breakfast or snack.
How to serve
Enjoy these muffins warm with a spread of vegan butter or your favorite plant-based cream cheese. They also pair nicely with a cup of tea or coffee for a cozy morning treat. For a sweeter twist, drizzle a little maple syrup on top.
Storage & leftovers
Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, keep them in the fridge for about a week or freeze them individually wrapped for up to three months. Reheat gently before serving.
