Something weird happened with blogger.
I posted this recipe yesterday, but it got put back to draft status.
Lame.
I struggled to find a rhubarb recipe that didn't involve strawberries. I didn't have any strawberries and didn't want to go out and buy them for any ridiculously involved pie. What I did have were some nice stalks of rhubarb from my spring CSA and no clue of what to do with them.
That predicament was cured with a simple Google search and a few substitutions. I successfully veganized and healthified an almond rhubarb muffin recipe that I found and made some freaking tasty muffins!
Rhubarb Almond Muffins
makes 16 regular sized muffins (though I have no idea why the recipe would be for 16 muffins, I used one regular muffin tin and half of a mini muffin tin)
prep time: 10 minutes
bake time: 15-18 minutes
ingredients
- 2/3 pounds rhubarb, tops removed and ends trimmed
- 2 ½ cups unsifted whole wheat flour
- ¾ cups chopped almonds
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- ½ teaspoons ground nutmeg
- ½ teaspoons salt
- ¼ teaspoons ground cinnamon
- ¼ cup turbinado sugar
- 1 ¼ cups water
- ½ cups applesauce
- 1 chia egg (1tbsp chia seeds + 3 tbsp water, mix and let sit)
- 1 tablespoons vanilla extract
- ½ cups dates, chopped
directions
- Heat oven to 375 degrees F. Lightly coat sixteen 2 1/2-inch muffin-pan cups with cooking spray. Wash rhubarb stalks; coarsely chop and set aside.
- In a large bowl, combine flour, almonds, baking powder, baking soda, nutmeg, salt, and cinnamon.
- In a medium bowl, mix sugar, water, applesauce, chia egg, and vanilla until combined. Stir into flour mixture just until moistened; the batter will be lumpy. Fold rhubarb and dates into batter. Spoon batter into muffin cups.
- Bake muffins until a knife inserted into the center of a muffin comes out clean -- 15 to 18 minutes. Let cool in pans 5 minutes. Transfer muffins to a wire rack and let cool completely. Store in an airtight container for up to three days.
Peace, Love & Bagels,
