Rhubarb & Raspberry Muffins

Serves: 8
Cooks in: 1 hour
Difficulty: 3/10
Can be gluten free

The perfect fluffy vegan muffins!


Muffin Mix 


2 cups Self Raising Flour, or GF flour
1/4 Flaked Almonds
1 cup Caster Sugar
1 tsp Sea Salt 


1 cup Soy Milk, or non dairy milk of your choice
2 Over Ripe Bananas
1/2 cup Vegan Margarine, melted
Handful Raspberries

Stewed Rhubarb 

2 Stalks Rhubarb, washed then cut into cm pieces.
Juice of Half an Orange
4 tbs Caster Sugar, or natural sweetener of your choice, adjust sweetness to your taste.


First up, add the rhubarb to a saucepan with the orange juice and sugar. Place the pan over a low heat & leave it to stew for around 10 minutes, stirring every now and then. 

Once the rhubarb is stewed, allow it to cool slightly. 

Preheat your oven to 180 degrees C. Line your muffin trays with muffin cases. Or use a loose bottomed non stick muffin tray like I did, lightly greased and dusted with sugar. 

To make the muffins, prepare the wet mix by mashing the bananas with the soy milk. Once mashed & there are minimal lumps, add the melted vegan margarine & the raspberries slightly crushed. 

Mix up the dry ingredients in a large mixing bowl then fold in the wet ingredients, add a cup full of the stewed rhubarb, reserving the rest for garnishing.

Neatly spoon the mix into your muffin tray cases. Then place the tray into the oven for 25 minutes. 

Allow the muffins to slightly cool before serving with the rest of the stewed rhubarb.

Enjoy, Gaz