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Side view of stacked vegan raspberry rhubarb muffins on pink background

Raspberry Rhubarb Muffins with Oat Streusel

  • Author: Lexi
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 2 dozen 1x
  • Category: Breakfast
  • Method: Oven

Description

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.


Scale

Ingredients

Muffins: 

  • 1/3 cup vegan butter, softened
  • 1/2 cup unsweetened applesauce
  • 11 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

  1. Preheat oven to 335 F (we used convection bake cycle) and line two muffin tins.
  2. 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.
  3. 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. 
  4. Slowly add in almond milk. 
  5. 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. 
  6. Meanwhile, make streusel by combining all ingredients in a bowl. Stir well (or use a hand mixer) until well combined. 
  7. Use a cookie scoop to equally portion batter into muffin tins. Top each muffin with a small handful of streusel. 
  8. 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.

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