Tart, sweet and moreish vegan muffins with rhubarb and ginger. Perfect for a Mother’s Day treat.
Rhubarb season is here! I adore rhubarb but it’s only around for a short space of time so we’ve got to make the most of it and I’ve got just the recipe to do that…
These rhubarb & ginger muffins are so flavourful and comforting, I think they would make the perfect Mother’s Day bake.
Plus, as always, they are completely vegan, dairy-free and egg-free so great for many dietary needs.
Vegan Rhubarb & Ginger Muffin Ingredients
You will need the following ingredients
- Self-raising flour – If you can’t get hold of self-raising, use plain flour mixed with baking powder (see recipe notes)
- Light brown sugar
- Ground ginger
- Mixed spice – Or pumpkin pie spice mix, if you’re in the US
- Chopped fresh rhubarb
- Stem ginger
- Vegetable oil – Such as sunflower, grapeseed or coconut oil
- Dairy-free milk
- Vanilla extract
- Apple cider vinegar – this is mixed with the milk which creates a dairy-free “buttermilk” and reacts with the rising agents
- Demerera sugar – For a delicious crunchy topping!
Find the full recipe below!
More Vegan Muffins
Pumpkin Chocolate Chip Muffins
Vegan Rhubarb & Ginger Muffins
This vegan muffin recipe is egg-free and dairy-free, with sweet, sharp rhubarb and ginger.
- 280 g / 2 cups self-raising flour*
- 170 g / 1 cup light brown sugar
- 1 tsp ground ginger
- 1 tsp ground mixed spice (or pumpkin pie spice mix)
- A pinch of salt
- 300 g / 2 cups chopped rhubarb
- 2 pieces of stem ginger*, finely chopped
- 80 ml / ⅓ cup vegetable oil, (such as sunflower, grapeseed or coconut)
- 240 ml / 1 cup almond milk
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 2 tbsp demerera sugar, for topping
- Preheat oven to 180C / 350F and line a muffin tin with 12 paper muffin cases.
- In a large bowl, stir together the flour, sugar, spices and salt.
- In a separate bowl, add the chopped rhubarb, ginger, oil, almond milk, vanilla and apple cider vinegar.
- Stir the wet mixture into the dry.
- Spoon the mixture equally between the muffin cases and sprinkle some demerera sugar on the tops of the muffins.
- Bake for 25 minutes until well risen and golden brown.
- Leave to cool before enjoying!
*Or plain flour with 1 tbsp baking powder
*Stem ginger can be found in the baking aisle at most supermarkets and is packaged in a jar with syrup.
These cakes are totally delicious and have become a firm favourite in our house!
Hi Judy, that makes me very happy to hear! So glad you like them.
They are delicious ! I did them without thevstemginger but they were still lovely.
The almond milk is left out of the recipe
Oops! Thanks Sue. Amended :)
Sarah Carpenter says
Hi I have made these delicious muffins before but the link is not working, so could someone please post the recipe please , many thanks Sarah
Hi Sarah, sorry about this! I just spoke with Thought and they are updating their website at the moment so that’s why it’s not working. However, I’ve taken a screenshot of the recipe which you can find here, for the time being :-)
These look wonderful! Where can I get the recipe? The link is not working for me!
Thank you, Kate! Sorry about that, I think Thought’s website was having maintenance but it seems to be working again now: https://www.wearethought.com/blog/2017/03/21/vegan-rhubarb-ginger-muffin-recipe/
Katie | Delightful Vegans says
Love Rhubarb! We just posted a recipe for Rhubarb Cupcakes today. Soooo good! Ginger sounds like a great addition!
They look amazing, Aimee!
I’ve never baked something with rhubarb before, but definitely have to try it! :)
Nisha / @rainbowplantlife says
What a great recipe to welcome spring. I’m always looking for new ways to cook rhubarb, this is a lovely idea!