Healthy, vegan Rhubarb-Vanilla-Muffins

22. April 2020Laura Tassatti

Spring is rhubarb season! I used to think that many people think rhubarb is a vegetable but actually it is a fruit. Now I know it’s the other way around. But whether it’s a fruit or a vegetable, it’s the taste that counts. Rhubarb is rather sour and bitter, but I think it goes well with sweet vanilla yoghurt. The muffins are a bit flat and therefore not quite as pretty, but made from healthier ingredients and incredibly juicy! My family was also very impressed. On top of that they are vegan. But it is optional, you can of course also use normal yoghurt. I have used the yoghurt from The Coconut Collaborative again (advertisement).


The Coconut Collaborative, by the way, is also planting coconut palms together with an charity organisation, which I think is a great thing and very fitting for today’s “Earth Day”. I have already planted 30 trees this year. Not by myself but I donated for it. Also I’m using public transport more often now (well at the moment I don’t drive around at all but that’s environmentally friendly as well 😉 ) In the future I would also like to pay more attention to sustainable clothing. I have hardly eaten meat for over a year now and I hardly miss it. There are enough delicious vegetables and of course great desserts. They get by without meat anyway and often without any animal products, as you can see from today’s recipe. So it’s best to try it immediately on the weekend!

Print Recipe

Healthy, Vegan Rhubarb-Vanilla-Muffins

  • Serves: 12


  • 240 g rhubarb
  • 250 g wholemeal spelled flour
  • 160 g coconut blossom sugar
  • 250 g vegan vanilla yoghurt
  • 125 g coconut oil
  • 1 lemon
  • 3 tbsp chia seeds
  • 2 tsp baking powder
  • pinch of salt


  • 1)

    Preheat the oven to 180°C and place 12 paper cases in a muffin tray. Mix the chia seeds with 9 tablespoons of water and let it swell for a few minutes. Mix the coconut oil with sugar until creamy, add the juice of the lemon, chia seeds and yoghurt.

  • 2)

    Mix flour with baking powder and salt. Cut the rhubarb into small pieces. First fold the flour mixture and then the rhubarb pieces into the batter. Pour into the muffin tray and bake for 25-30 minutes. Let the muffins cool down and if you want to dust them with some icing sugar before serving.

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