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    "home" » Recipes » COLLATIONS

    Rhubarb and chocolate Muffins

    June 20, 2021 by Sophie Leave a Comment

    Jump to Recipe Print Recipe

    These Rhubarb and Chocolate Muffins are a real delight.

    Muffin close up on the side

    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.

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    The ingredients

    all the ingredients you need to make this recipe

    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

    An old pencil drawing of Don Quixote and Sancho Panza sitting on their horses, by Wilhelm Marstrand.
    • 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

    how long would they last?

    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.

    Should rhubarb be peeled?

    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.

    What are the benefits of eating rhubarb?

    "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)

    Can you eat too much rhubarb?

    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

    muffins on a white cutting board
    muffins on a white cutting board top view

    Others Recipes with Fruits

    Fruits Salad with Quinoa

    Healthy Breakfast Banana Split

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    Rhubarb and Chocolate Muffins

    Rhubarb and chocolate Muffins

    These Rhubarb and Chocolate Muffins are tasty, easy and ready in no time! The taste of chocolate goes very well with rhubarb, and I assure you that we do not find the bitterness of it.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course breakfast-snack
    Cuisine American
    Servings 12
    Calories 263 kcal

    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!

    Nutrition

    Calories: 263kcalCarbohydrates: 41gProtein: 4gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 148mgPotassium: 136mgFiber: 3gSugar: 23gVitamin A: 73IUVitamin C: 1mgCalcium: 68mgIron: 1mg
    Keyword breakfast, rhubarb, summer
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    Hi, I'm Sophie ! Passionate about cooking, I love to create and try new recipes with simple, healthy, and fresh ingredients. My mission is to produce dishes rich in colors that are good for the body and soul.

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