These vegan raspberry rhubarb muffins have an addictive oat streusel topping. They’re also gluten free and make for a delicious on-the-go breakfast or snack! We like to meal prep a big batch and freeze leftovers.
Excited to be sharing these delicious Spring-y muffins with you in partnership with Safeway and our friend Nosh & Nourish! Kelly of Nosh & Nourish organized a virtual #BestiesBrunch for Team Nosh (her team of contributors, which includes us!). We each contributed a different recipe to make one epic brunch spread using O Organics ingredients.
If you missed our post earlier this week about last month’s #TeamNosh retreat in Denver, here’s a quick recap! We’ve been contributing to Kelly’s team for over a year now and share monthly recipes over on her blog. Over the year, Kelly has built a wonderful team of 6 bloggers (including us). We spent a few days together in Denver last month and it was so fantastic to connect in real life. We’re grateful to be a part of such a talented and inspiring group!
In addition to us and Kelly, Team Nosh consists of Leigh Ann from My Diary of Us, Ale from Brown Sugar & Vanilla and Emily from The Pig & Quill. We strongly encourage you to check out their blogs – they all share fantastic recipes! You can also find all of their Spring brunch recipes in Kelly’s post here. Check out the photos below to see their gorgeous creations!
Fruit Salad Bowls from Nosh and Nourish Blueberry Smoothies from Brown Sugar & Vanilla Breakfast Bowl from The Pig & Quill Spring Frittata from My Diary of Us
Back to these muffins…we’re finally starting to see rhubarb pop up in local stores! We couldn’t resist adding it to these muffins (and you can bet we already have another 5+ rhubarb recipes in the works!). We absolutely love pairing rhubarb with raspberries. So much tart, fresh flavor! It makes for a sweet, but not too sweet muffin that’s perfect for breakfast or a quick snack.
The oat streusel topping is optional, but highly encouraged. I LOVE streusel. Like, it’s hard for me to resist eating it all before adding it to the muffins. What’s not to love? Oats, vegan butter, coconut sugar and cinnamon…you can’t go wrong!
We used O Organics coconut sugar in both the muffins and the streusel topping. We love using coconut sugar in place of regular sugar for a few reasons. For one, it’s lower on the glycemic index than regular sugar, and it also contains more nutrients. Don’t get me wrong, it’s still sugar, but it’s certainly a better alternative to highly processed cane sugar. Secondly, coconut sugar has a lovely caramel taste, which is perfect in these muffins! We actually use coconut sugar to make homemade 4-ingredient vegan caramel sauce…it’s seriously addictive. We also used O Organics Madagascar Bourbon Vanilla Extract and Safeway Baking Soda in the muffins. Yum!
Muffins are perfect for busy mornings. We suggest making a big batch of these vegan raspberry rhubarb muffins ahead of time and freezing anything you don’t eat right away. When you need to grab a quick snack, simply defrost in the microwave for about 30-45 seconds until it’s warm. It’s just like it came straight from the oven!
By the way, if you want to double or triple this recipe, you can do it automatically in our recipe card below. Just click “2x” or “3x” in the top right corner next to “ingredients”!
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These vegan raspberry rhubarb muffins have an addictive oat streusel topping. They’re also gluten free and make for a delicious on-the-go breakfast or snack! We like to meal prep a big batch and freeze leftovers.
Ingredients
Muffins:
- 1/3 cup vegan butter, softened
- 1/2 cup unsweetened applesauce
- 1–1 1/4 cup O Organics coconut sugar
- 1 1/2 tbsp O Organics Madagascar Bourbon Pure Vanilla Extract
- 1 tbsp freshly squeezed lemon juice
- 1 cup almond milk
- 2 cups gluten free all purpose flour
- 1/2 cup almond flour
- 1/2 cup oat flour
- 1 tbsp soy milk powder (optional, but helps with texture)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum
- 1/2 tsp fine kosher salt
- 1 cup rhubarb, diced
- 1 cup fresh raspberries
Oat Streusel Topping:
- 1 cup old fashioned rolled oats
- 2/3 cup coconut sugar
- 1/2 cup gluten free all purpose flour
- 1/2 cup melted vegan butter
- 2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat oven to 335 F (we used convection bake cycle) and line two muffin tins.
- In a large mixing bowl, whisk together gluten free flour, almond flour, oat flour, soy milk powder, baking powder, xanthan gum, baking soda, and salt.
- In a separate bowl or stand mixer, cream butter for 30 seconds – 1 minute. Add applesauce, sugar, vanilla extract, and lemon juice and beat until well incorporated.
- Slowly add in almond milk.
- Add in dry ingredient slowly, continue mixing until well incorporated. Use a spatula to gently fold in raspberries and rhubarb. Let batter sit for 20 minutes before baking.
- Meanwhile, make streusel by combining all ingredients in a bowl. Stir well (or use a hand mixer) until well combined.
- Use a cookie scoop to equally portion batter into muffin tins. Top each muffin with a small handful of streusel.
- Bake for 23-25 minutes, until toothpick comes out clean. Let cool slightly before eating.
Notes
Freeze leftovers in an airtight container for up to 2 months! To reheat, microwave for 30-45 seconds.
These are amazing. I added an egg and used my own gluten free flour blend recipe (I had it on hand already), and they turned out great! I think next time I will omit the egg, as it made the muffins extra moist and didn’t add a whole lot of extra rise as I was hoping it would. Thanks for sharing!
★★★★★
Hi Susannah,
So glad you enjoyed! Thank you so much for your comment. And good to know about the egg 🙂