Bakerita · by Rachel Conners★ 5.0 (4)
Vegan Rhubarb Muffins
NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 5%
CARBS 23G58% OF CAL
2G FIBER9G OTHER12G TOTAL SUGAR
FAT 7G38% OF CAL
4G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy vegan muffins made with rhubarb and topped with sliced almonds, naturally sweetened with coconut sugar. A seasonal spring treat.
dessertamericanbaked good🔥 ovendairy freeveganvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1½ cup (6 oz.) all-purpose flour (or gluten-free all-purpose baking flour)
- ⅔ cup coconut sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ¼ teaspoon cardamom
- ⅓ cup coconut oil (melted)
- ⅓ cup unsweetened applesauce
- ⅓ cup non-dairy milk
- 1 teaspoon vanilla extract
- ¾ cup chopped rhubarb
- ¼ cup sliced almonds
At a glance
PER SERVING · TIME 30M
CAL 8%·PRO 5%
CARBS 23G58% OF CAL
2G FIBER9G OTHER12G TOTAL SUGAR
FAT 7G38% OF CAL
4G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 101mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 84mg
- Calcium
- 22mg
- Iron
- 0.58mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 101MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.