Dessert

Rhubarb Pineapple Muffins - VEGAN is for Dessert.

Rhubarb Pineapple Muffins - VEGAN takes several minutes to prepare.

Rhubarb Pineapple Muffins - VEGAN takes 20 minutes to cook.

Rhubarb Pineapple Muffins - VEGAN makes 20 servings.

The ingredients for Rhubarb Pineapple Muffins - VEGAN are:

1 cup non-dairy milk (I used homemade rice milk)
1 tsp apple cider vinegar
1/3 cup sugar
1/3 cup packed brown sugar
1/4 cup organic canola oil
1 tsp vanilla extract
1.5 cups finely diced fresh rhubarb
1 cup chopped pineapple
1.5 cup whole wheat pastry flour
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cardamom
1/2 tsp salt

Optional topping:
3 tbls oats
2 tbls turbinado sugar

Here is how you make Rhubarb Pineapple Muffins - VEGAN:

Preheat oven to 400. Line pan with cupcake liners, then set aside. In medium bowl, combine the non-dairy milk, vinegar, sugars, oil, and vanilla, stirring until homogenous. In another bowl, mix together the flours, baking powder, baking soda, cardamom, and salt. Mix in the rhubarb, and strawberries into this dry mixture, tossing to coat the produce with a light dusting of the flour mixture. This helps the fruit stay suspended throughout the muffin, instead of sinking to the bottom. Pour wet ingredients into the dry, and stir until just combined. Distribute batter evenly into muffin tins, and top with oats/sugar mixture. Bake for 20-25 minutes.Serving Size: Makes 20 normal sized muffins. [Original recipe said only 12, ha!]Number of Servings: 20Recipe submitted by SparkPeople user WEDNESDEY.

The nutritional information for Rhubarb Pineapple Muffins - VEGAN is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 119.5

• Total Fat: 3.1 g
• Cholesterol: 0.0 mg
• Sodium: 120.5 mg
• Total Carbs: 23.2 g
• Dietary Fiber: 1.7 g
• Protein: 1.7 g

The dietary needs meet for Rhubarb Pineapple Muffins - VEGAN is Vegan