Vegan-friendly rhubarb crumble muffins made with cold milled flax seed, oat milk, and loaded with chocolate chips and cardamom, topped with a crunchy crumble. Perfect for a delightful weekend bake!
1: First, make the crumble mix by gently rubbing the cold butter, flour, and sugar together between your fingers to create a sand-like texture. Set aside in the fridge while you make the muffins.
2: Preheat the oven to 180C.
3: Mix the linwoods flax seed with a little warm water and set aside.
4: Mix the oat milk and apple cider vinegar together and set aside.
5: Combine all the dry ingredients (plain flour, salt, caster sugar, baking soda, baking powder, ground cardamom) in a large bowl, except for the chocolate chips.
6: Fold through the wet ingredients (oat milk mixture and flaxseed) except for the rhubarb compote.
7: Add the chocolate chips and gently fold them in.
8: Spoon over a few dollops of rhubarb compote and very roughly marble through.
9: Fill your muffin tray halfway with batter, pop a dollop of rhubarb compote in, and then cover with more batter.
10: Sprinkle over the crumble and bake in the oven for about 18-20 minutes or until golden and risen.
