Vegan Rhubarb Strawberry Muffins

Vegan Rhubarb Strawberry Muffins

Vegan Rhubarb Strawberry Muffins are a perfect morning treat!

Cooking Level: Easy
Category: Breakfast Snack
Prep Time
Cook Time
Total Time
Serves 12 

About the Recipe

This is one of my favorite late spring/early summer recipes. The rhubarb goes right in the Mayernik Garden and the strawberries were picked at a local farm. These muffins are a great quick breakfast or an afternoon snack.


  • 1 cup Non-Dairy Milk (I used Almond)
  • 1 teaspoon Apple Cider Vinegar
  • 1/3 cup Sugar
  • 1/3 cup Brown Sugar
  • 1/4 cup Canola Oil
  • 1 teaspoon Vanilla Extract
  • 1 1/4 cups Finely Diced Fresh Rhubarb
  • 1 cup Chopped Strawberries
  • 1 1/2 cups Whole Wheat Pastry Flour
  • 1 cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soad
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cardamom
  • 3 tablespoons Rolled Oats (for topping)
  • 3 tablespoons Coconut Sugar (for topping)


  1. Preheat the oven to 400 degrees. Grease muffin tins and set aside.
  2. In a medium bowl, combine the non-dairy milk, vinegar, sugars, oil and vanilla, stirring until homogeneous.
  3. In another bowl, mix together the flours, baking powder, baking soda, cinnamon, cardamom and salt. Mix in the rhubarb and strawberries into this dry mixture, tossing to coat the produce.
  4. Pour the wet ingredients into the dry and stir until just combined. Distribute the batter evenly into the muffin tins and top them with a sprinkle of Coconut Sugar and oats.
  5. Bake for 20-25 minutes until a toothpick comes out clean.
  6. Let cool in the pan for about 10 minutes. Remove and let completely cool on a wire rack.
  7. Enjoy with some non-dairy butter or jam.

What did you think?

Sam wrote:
July 02, 2015
Just made this recipe, super awesome, thank you!

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