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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.
Ingredients 0/12
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.
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!
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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.
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, just thaw and drain any excess liquid before adding it to the batter.
What can I substitute for wheat bran?
You can use oat bran or ground flaxseed as a similar fiber-rich alternative.
How do I know when the muffins are done baking?
Insert a toothpick in the center; if it comes out clean, the muffins are ready.
Can I replace vegetable oil with something else?
Yes, melted coconut oil or any neutral oil works well as a substitute.
Is it necessary to use apple cider vinegar?
The vinegar helps activate the baking powder for rise, but you can omit it if needed, though texture may be slightly different.
Can I make these muffins gluten-free?
You’d need to use a gluten-free flour blend and ensure the baking powder is gluten-free.
How should I store the muffins?
Keep them in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Can I add other fruits or nuts to the batter?
Yes, chopped apples, berries, or nuts can be added for extra flavor and texture.
