Lemon Rhubarb Muffins

Sugar topped, moist, and yummy, these muffins are flecked with lemon zest and melt-in-your-mouth chunks of fruit.

Serves: 12Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 12


  • Egg replacement powder for 1 egg
  • 1 cup diced fresh rhubarb
  • 1⁄2 cup sugar
  • 3 Tbsp. lemon juice
  • 1 Tbsp. grated lemon zest
  • 1⁄4 cup canola oil
  • 1 Tbsp. sodium-free baking powder
  • 2⁄3 cup unbleached all-purpose flour
  • 1⁄2 cup white whole-wheat flour
  • 1⁄4 cup almond milk
  • 1 Tbsp. demerara sugar


  • Preheat oven to 375°F. Line a 12-muffin tin with paper liners and set aside.
  • Prepare the egg replacement according to package directions. Place the egg replacement, rhubarb, sugar, lemon juice, lemon zest, and oil into a mixing bowl and stir well to combine. Add the baking powder and stir. Gradually add in the flours, then stir in the milk.
  • Divide the batter evenly between the muffin cups, filling about 2⁄3 full. Sprinkle 1⁄4 teaspoon sugar on each muffin. Place pan on middle rack in oven and bake for 25 minutes.
  • Remove from oven and transfer to a wire rack to cool. Serve warm or cool.