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Why This Recipe Works
These muffins are a delicious way to enjoy a healthy snack that combines the tartness of rhubarb with the wholesome goodness of bran. They are naturally vegan and full of fiber, making them both satisfying and good for digestion. Perfect for breakfast or a quick treat any time of day.
Chef's Cooking Tips
- Make sure to chop the rhubarb into small pieces so it cooks evenly and distributes well throughout the batter.
- Use plant-based milk that you like the taste of, as it can subtly affect the flavor of the muffins.
- Avoid overmixing the batter to keep the muffins light and fluffy rather than dense.
- Use plant-based milk that you like the taste of, as it can subtly affect the flavor of the muffins.
- Avoid overmixing the batter to keep the muffins light and fluffy rather than dense.
Directions
Lightly heat 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 extract until well combined. Pour the wet ingredients into the dry and gently stir until the batter comes together—it should be thick but not dry. Scoop the batter evenly into your muffin cups. Pop them in the oven and bake for about 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool a bit before digging in!
Best Ways To Serve
These muffins taste wonderful warm, straight from the oven, but they are also great at room temperature. Try spreading a little vegan butter or jam on top for extra flavor. Pair them with a cup of tea or coffee for a comforting snack.
Storage Advice
Store the muffins in an airtight container at room temperature for up to two days. For longer freshness, keep them in the refrigerator for up to a week. You can also freeze the muffins individually wrapped and thaw them as needed to enjoy later.
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