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Ingredients
Flax Egg:
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3 cups water
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⅓ cup flax seeds
Muffins:
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1 cup soy milk
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1 ½ teaspoons lemon juice
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2 ½ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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1 ¼ cups brown sugar
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½ cup vegetable oil
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1 teaspoon vanilla extract
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2 cups chopped rhubarb
Topping:
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½ cup brown sugar
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1 tablespoon vegan margarine (such as Earth Balance®), cut into cubes
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¾ teaspoon ground cinnamon
Directions
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Bring water and flax seeds to a boil in a saucepan. Reduce heat and simmer for 30 minutes. Strain mixture to remove seeds. Allow to cool to lukewarm.
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Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
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Mix soy milk and lemon juice together in a small bowl. Set aside until curdled, about 5 minutes.
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Combine flour, baking soda, and salt together in a large bowl.
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Blend brown sugar and oil in a separate bowl. Whisk in 1/2 cup flax egg mixture, curdled soy milk, and vanilla extract. Stir sugar mixture and rhubarb into the flour mixture until flour is just incorporated.
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Spoon batter into the prepared muffin cups, filling each 3/4 full. Mix brown sugar, vegan margarine, and cinnamon together to make streusel topping. Spoon a little streusel topping over each muffin.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pans for 10 minutes before removing to a wire rack to cool completely.
Cook's Notes:
This recipe doesn't use all the flax egg substitute. Keep the remaining to use as an egg substitute for cakes, cupcakes, pancakes and also as a great binder for homemade veggie burgers. It lasts about 1 week in the refrigerator.
Use a mix of all-purpose and whole wheat flours if desired.
Substitute apple cider vinegar for the lemon juice if desired.
You can make 2 loaves instead of muffins. Bake for 40 to 45 minutes.
Nutrition Facts (per serving)
211 | Calories |
8g | Fat |
32g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 18 | |
Calories 211 | |
% Daily Value * | |
Total Fat 8g | 11% |
Saturated Fat 1g | 6% |
Sodium 155mg | 7% |
Total Carbohydrate 32g | 11% |
Dietary Fiber 2g | 6% |
Total Sugars 17g | |
Protein 3g | 6% |
Vitamin C 1mg | 1% |
Calcium 41mg | 3% |
Iron 1mg | 7% |
Potassium 120mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.