Plant-Based Rhubarb Cinnamon Muffins with Streusel

Ingredients 0/15

Step 1

Bring the water and flax seeds to a boil in a small saucepan. Once it’s boiling, turn the heat down and let it simmer gently for about 30 minutes. After that, strain out the seeds and let the liquid cool until it’s just lukewarm.

Step 2

While that’s cooling, preheat your oven to 350°F (175°C) and line 18 muffin cups with paper liners. In a small bowl, mix the soy milk with lemon juice and set it aside for about 5 minutes so it curdles a bit.

Step 3

In a large bowl, whisk together the flour, baking soda, and salt. In another bowl, blend the brown sugar and oil until combined. Then add half a cup of your flax egg mixture, the curdled soy milk, and vanilla extract to the sugar mixture and stir everything together.

Step 4

Now, fold the sugar mixture and chopped rhubarb into the flour mixture, mixing just until everything is combined—you don’t want to overwork the batter. Scoop the batter into the muffin cups, filling each about three-quarters full.

Step 5

For the streusel topping, mix together the brown sugar, vegan margarine, and cinnamon until crumbly. Sprinkle a bit of this over each muffin.

Step 6

Pop the muffins into the oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.