Vegan Rhubarb Cinnamon Streusel Muffins
Description
This vegan muffin recipe is made with a flax egg. They're moist and feature a cinnamon-buttery topping that complements the rhubarb's tartness perfectly.
Ingredients
•
3 cups water
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1/3 cup flax seeds
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1 cup soy milk
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1 1/2 teaspoons lemon juice
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2 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 1/4 cups brown sugar
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1/2 cup vegetable oil
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1 teaspoon vanilla extract
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2 cups chopped rhubarb
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1/2 cup brown sugar
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1 tablespoon vegan margarine (such as Earth Balance®), cut into cubes
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3/4 teaspoon ground cinnamon
Directions
1
Bring water and flax seeds to a boil in a medium saucepan; reduce heat and simmer for 30 minutes. Strain mixture; discard seeds. Cool flax egg mixture until lukewarm.
2
Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
3
Combine soy milk and lemon juice in a small bowl; set aside until curdled, about 5 minutes.
4
Combine flour, baking soda, and salt in a large bowl; set aside.
5
Combine 1 ¼ cups brown sugar and oil in a separate bowl. Whisk in ½ cup flax egg mixture, curdled soy milk, and vanilla extract until well combined; stir into flour mixture along with rhubarb until just incorporated. Spoon batter into the prepared muffin cups, filling each ¾ full.
6
Combine ½ cup brown sugar, vegan margarine, and cinnamon in a small bowl until crumbly. Spoon evenly over each muffin.
7
Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes. Cool in the tins for 10 minutes before transferring muffins to a wire rack to cool completely.