Vegan Rhubarb Cinnamon Streusel Muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup almond flour
• 1/2 cup organic cane sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup vegan butter, melted
• 1/2 cup almond milk, unsweetened
• 1 teaspoon vanilla extract
• 1 cup chopped rhubarb
• 1/2 cup chopped walnuts
• 1/2 cup vegan streusel topping

Directions

1. Preheat oven to 350°F and prepare a 12-cup muffin tin with paper liners.
2. In a large bowl, mix together the all-purpose flour, almond flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together melted vegan butter, almond milk, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Fold in the rhubarb and walnuts, then spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
5. Sprinkle the vegan streusel topping over the muffins. Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• Rhubarb is actually a vegetable, not a fruit!
• The streusel topping adds a delicious crunch to the muffins.
• Vegan muffins are a great way to meet your daily nutritional needs while avoiding animal products.