Vegan Rhubarb Cinnamon Streusel Muffins

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Bring water and flax seeds to a boil in a medium saucepan; reduce heat and simmer for 30 minutes. Strain mixture; discard seeds. Cool flax egg mixture until lukewarm.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Combine soy milk and lemon juice in a small bowl; set aside until curdled, about 5 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Combine flour, baking soda, and salt in a large bowl; set aside.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Combine 1 ¼ cups brown sugar and oil in a separate bowl. Whisk in ½ cup flax egg mixture, curdled soy milk, and vanilla extract until well combined; stir into flour mixture along with rhubarb until just incorporated. Spoon batter into the prepared muffin cups, filling each ¾ full.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Combine ½ cup brown sugar, vegan margarine, and cinnamon in a small bowl until crumbly. Spoon evenly over each muffin.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes. Cool in the tins for 10 minutes before transferring muffins to a wire rack to cool completely.'}

📊 Nutrition Facts

Per serving (18 servings total)