Vegan Strawberry Rhubarb Crumble Muffins [V, SF, NF option]

 Vegan Strawberry Rhubarb Crumble Muffins from The Spoon + Shovel

Vegan Strawberry Rhubarb Crumble Muffins from The Spoon + Shovel

There is no such thing as too many muffin recipes, or too many ways to use fresh strawberries and rhubarb. If you aren’t hip to the hardy shrub yet, strap in, because there are a ton of ways to add rhubarb’s unique flavor to your culinary experience, and this muffin recipe is the first of a few things I have up my sleeve.

Ingredients:
Batter
1 ½ C. flour (GF option here)
¼ C. sugar
¼ C. brown sugar
2 t. baking powder
1/3 t. salt
1 t. ground cinnamon
3 ½ T. flax gel (recipe here) or aquafaba, beaten
½ C. coconut oil plus ½ C. non-dairy butter/margarine, melted
½ C. non-dairy milk (use soy or pea to make nut-free)
1 ½ C. fresh strawberries, quartered or otherwise chopped large
1 C. fresh rhubarb, chopped

Crumble
½ C. brown sugar
¼ C. flour
1 t. ground cinnamon
2 T. non-dairy butter/margarine or coconut oil, room temp
½ C. chopped pecans (omit to make nut-free or substitute with pepitas)

Prep time: 10-15 min
Cook time: 20-30 min
Yield: 12 muffins

 Vegan Strawberry Rhubarb Crumble Muffins from The Spoon + Shovel

Vegan Strawberry Rhubarb Crumble Muffins from The Spoon + Shovel

-Preheat oven to 350 F.
-For the batter, combine the coconut oil, margarine, sugars, baking powder, salt, cinnamon and flax gel in a mixing bowl and cream.
-Add the flour and mix until just combined. Add the milk slowly while mixing until just combined.
-Gently fold in the strawberry and rhubarb.
-Spoon batter in equal amounts into muffin cups.
-Combine all crumble ingredients in a bowl and sprinkle evenly over the tops of each muffin.
-Bake for 20-25 minutes or until tops are firm and edges are golden brown.
-Remove from oven and let sit in the muffin pan(s) for a few minutes before cooling on a rack.