These Rhubarb and Chocolate Muffins are a real delight.
If you’re like me, you grew up with a rhubarb patch in the back garden. I would eat the entire stem, dipping it in sugar that would probably make my teeth ache nowadays. But it brings back so many memories, and now I’m always looking for new ways to cook rhubarb. I make pies, jams, and cakes… and after one inspired morning while I was eating chocolate chip muffins, I now make rhubarb and chocolate muffins! This turned out to be the idea of the century.
The ingredients
Rhubarb is technically a vegetable, but we eat it mostly as a fruit, used in baked goods with some sugar to balance the sometimes overpowering sourness. It looks somewhat like red-tinged celery, but way less water content, and a subtle sweetness when baked.
The chocolate is more than enough to offset the tart pieces of rhubarb, as long as you keep the rhubarb cut on the small side. I also use paper molds in my muffin tin to make them easier to remove, but a well-greased pan should work just as we
The best part about this recipe is that you can make it entirely plant-based, substituting applesauce for an egg. Don’t worry, your muffins won’t taste like apples, but they will add moisture and bind your muffins together as they bake. I also use oat milk which tends to work best in baked goods, but you can substitute soy, coconut, or almond milk.
The preparation
- Preheat the oven to 350 degrees F. Grease a 12-cup muffin pan or line with paper molds.
- In a medium bowl, combine the flour, sugar, baking powder and salt.
- Add the oil, egg, vanilla and milk until you get a smooth consistency.
- Cut the rhubarb into small pieces and add the rhubarb to the muffin mixture, add the chocolate chips. Pour the batter into the muffin pan
- Bake in the preheated oven for about 25 minutes. Remove from the oven and enjo
FAQS
After baking, you can freeze your muffins and defrost them individually. Otherwise, they’ll keep on the counter in a sealed container for 3-4 days. These little muffins prove that just because you’re vegan doesn’t mean you have to skip out on treats.
No, it's not necessary if you are using peak-season rhubarb, but if you find that the stalks of to tough and fibrous peel them.
"Rhubarb is rich in antioxidants, particularly anthocyanins (which give it its red color) and proanthocyanidins. These antioxidants have anti-bacterial, anti-inflammatory, and anti-cancer properties, which help protect you from many health-related issues such as heart disease, cancer, and diabetes. "(1)
Rhubarb stems contain much less oxalic acid than the leaves, and little or no anthraquinone. So, they are safe to eat in reasonable quantities and provide vitamins A and C. But eating too much rhubarb too often might not be a good idea because of possible stress to kidneys and inflammation of joints
Others Recipes with Fruits
Healthy Breakfast Banana Split
Rhubarb and chocolate Muffins
Ingredients
- 2 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cup sugar
- ½ cup vegetable oil
- 1 egg vegan version use ¼ cup applesauce
- 1 teaspoon vanilla extract
- 1 cup oat milk
- 1 cup rhubarb diced
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Grease a 12-cup muffin pan or line with paper molds.
- In a medium bowl, combine the flour, sugar, baking powder and salt.
- Add the oil, egg, vanilla and milk until you get a smooth consistency.
- Cut the rhubarb into small pieces and add the rhubarb to the muffin mixture, add the chocolate chips. Pour the batter into the muffin pan
- Bake in the preheated oven for about 25 minutes. Remove from the oven and enjoy!
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