GF Vegan Strawberry Rhubarb Muffins

April 21, 2021
There are many great benefits of these strawberry rhubarb muffins: they are delicious, easy to make, versatile (you can bake them any season with any fruits you have handy) and super quick to make. It takes about 5 minutes to mix the ingredients and then 20 minutes in the oven. Which is perfect because during that 20 minutes you can do any part of your morning routine and ta-da! You have fresh, warm and healthy breakfast right from the oven. And you didn't even need to leave the house for it.

Sounds good? How about your favorite morning beverage to accompany it?

Hemp seeds will give you an energy boost in the morning as they are a great source of high quality protein and exceptionally rich in two essential fatty acids, linoleic acid (omega-6) and alpha-linolenic acid (omega-3) which is really important for vegans. Hemp seeds are also a great source of vitamin E and minerals, such as phosphorus, potassium, sodium, magnesium, sulfur, calcium, iron and zinc.

To change up the flavor you can try different fruits (peaches, plums, apricots, cherries, blackberries etc), add lemon or orange zest, spices like cinnamon and cardamom, or even some cacao powder for a chocolate version.
strawberry rhubarb muffin

GF Vegan Strawberry Rhubarb Muffins

Recipe Type: Breakfast Sweets
utensils YIELDS 15 muffins
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  • 35g hemp seeds
  • 215g GF flour blend
  • ¼ tsp salt
  • 1 tsp baking powder
  • 1 ripe banana, mashed
  • 60 ml strawberry syrup
  • 80 ml almond milk
  • 80 g chopped strawberries
  • 2–3 slim stalks chopped rhubarb
  • 2 tsp vanilla extract
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Directions

1. Preheat the oven to 180°C.

2. I used paper and silicone muffin forms but if you are using a muffin tin, lightly grease it.

3. Wash the strawberries and rhubarb and slice them into small pieces. Reserve few strawberries for topping the muffins, remove greens tops, then slice them lenghtwise.

4. In a food processor, blend hemp seeds until turn into a fine powder (don’t blend too long because that will result in hemp seed butter). Mix well with the GF flour blend, salt and baking powder.

5. In a medium bowl, whisk the mashed banana, strawberry syrup and vanilla extract together and combine with the flour blend. Fold in the rhubarb and strawberries.
Spoon a heaping tablespoon of it into each muffin tin. Place a slice of strawberry on top of each muffin. Set in the oven and bake for 20 minutes or baked through and until lightly golden.

6. Remove from the oven and let cool.

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Photo: Imola Toth


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Imola is a gluten-free vegetarian, 200h RYT yoga teacher and Wild Women Empowerment Coach. Check out her website , and blog . Follow her on Instagram @yogiraisedbythewolf and Twitter

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