These Rhubarb and Chocolate Muffins are a real delight.
The ingredients
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 too tough and fibrous peel them.
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.
Ingredients
- 1 ¾ cups flour
- ⅔ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ¼ cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup rhubarb diced
- ½ 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
Tried this recipe?TAG Noble Veggies
Mary
So gooooodddd!!! Thank you!! 🙂 A small note, the step by step directions don’t have sugar listed when to throw it in haha if you aren’t paying attention, you’ll miss it:p I almost did. But so good thank you for creating this! 🙂
Sophie
Hi Mary ! Thank you so much for let in me know, I really appreciate it 🙂
Megan
So delicious! Thanks for sharing. I love rhubarb and chocolate together. When making this recipe, used a flax egg and oat milk, and doubled the baking powder because I find vegan options sometimes need extra lift. I also doubled the rhubarb (because I needed to use it up)! Worried it would be too sour, but sprinkled a little extra sugar on the tops before baking and they are the perfect mix of sour and sweet for my taste. Yum! Will make again.
Sophie
Hey Megan,
You're very welcome! I'm thrilled to hear that you enjoyed the rhubarb and chocolate muffins and that your modifications worked out so well