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Aimee’s Vegan Rhubarb and Ginger Muffin Recipe

Rhubarb season is here! I adore rhubarb but it’s only around for a short space of time so we’ve got to make the most of it, and I’ve got just the recipe to do that. This vegan rhubarb and ginger muffin recipe is bursting with fruity, spicy flavours that will make your kitchen smell amazing and will make your taste buds very happy. I’ve used stem ginger (ginger in syrup) in this recipe as it gives a warm, sweet flavour that’s not too overpowering and pairs beautifully with the sharpness of the rhubarb. They are light yet moist and have a bit of a crunch, thanks to a sprinkling of demerera sugar on top.

The muffins are free-from eggs and dairy, making them completely vegan-friendly! They will keep well in an air-tight container for 2-3 days at room temperature (if you can hold off from eating them all for that long). And they make a great breakfast-in-bed treat, perfect for Mother’s Day! Serve with a cup of chai tea, on a tray, with some flowers, in bed with your favourite PJ’s and a cosy pair of socks

vegan rhubarb and ginger muffin recipe

Aimee’s Vegan Rhubarb and Ginger Muffin Recipe

Prep Time

10 mins

Cook Time

25 mins

 

This vegan muffin recipe is egg-free and dairy-free, with sweet, sharp rhubarb and ginger.

Serves: 10

vegan rhubarb and ginger muffin recipe

Ingredients

  • 280g / 2 cups self raising flour (or plain flour with 1 tbsp baking powder)
  • 170g / 1 cup light brown sugar
  • 1 tsp ground ginger
  • 1 tsp ground mixed spice
  • A pinch of salt
  • Approx 300g / 2 cups chopped rhubarb
  • 2 pieces stem ginger, finely chopped*
  • 80ml / ⅓ cup oil
  • 240ml / 1 cup almond milk
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 2 tbsp demerera sugar, for topping

*Stem ginger can be found in the baking aisle at most supermarkets and is packaged in a jar with syrup.

vegan rhubarb and ginger muffin recipe

Method

1. Preheat oven to 180C / 350F and line a muffin tin with 12 paper muffin cases.

2. In a large bowl, stir together the flour, sugar, spices and salt.

3. In a separate bowl, add the chopped rhubarb, ginger, oil, almond milk, vanilla and apple cider vinegar.

4. Stir the wet mixture into the dry.

5. Spoon the mixture equally between the muffin cases and sprinkle some demerera sugar on the tops of the muffins.

6. Bake for 25 minutes until well risen and golden brown.

7. Leave to cool before eating.

 

Aimee vegan rhubarb and ginger muffin recipe

If you have any of your own adaptions to Aimee’s vegan muffin recipe, we would love to hear them in the comments below!

You may also love reading Aimee’s Chamomile and Lemon Shortbread from last year, or Clare’s Homemade Gifts for Mother’s Day.

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