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Vegan Rhubarb Muffins

Light & Fluffy Rhubarb Muffins, packed with oats and with a crunchy topping these are great for breakfast or afternoon snack! They are Dairyfree, Eggfree and Soyafree so vegan and great for an allergy friendly coffee & catch up. The mixture can be split into more, smaller muffins that can be frozen for a quick grab & go lunchbox for the littlies!
Cook Time30 mins
Servings: 12 large Muffins
Author: Midge @ Peachicks' Bakery


  • 250 g Self Raising Flour
  • 50 g Custard Powder
  • 200 g rhubarb chopped
  • 1 tbsp Chia Seeds
  • 25 g Oats
  • 200 g Granulated Sugar
  • 25 g Golden Syrup
  • 1 tsp Vanilla Extract
  • 100 ml Dairyfree Milk Alternative Koko dairyfree
  • 100 ml Vegetable Oil
  • 1 tbsp Brown Sugar for sprinkling on top!


  • Preheat the oven to 170C (fan) and line each hole of a muffin tin with a paper case.
  • In a large mixing bowl, combine the flour, custard powder, chia seeds, oats and sugar. You can sieve the flour and custard powder together or just grab a whisk and give it a stir!
  • Then in a large jug, mix the golden syrup, vanilla extract and Koko dairyfree - the milk needs to be at room temperature or just over otherwise the syrup wont mix completely.
  • Once the golden syrup and vanilla are mixed into the Koko dairyfree, whisk in the vegetable oil.
  • Pour the wet ingredients into the dry, add the rhubarb and stir gently until there are no lumps of flour left!
  • Share out between each of the muffin cups, they should be about 2/3 full and sprinkle over a little brown sugar.
  • Bake for 30-35mins. Until a skewer comes out clean and once cooled dust with icing sugar.
  • Serve with a nice hot frothy coffee!


In these muffins a combination of golden syrup and chia seeds are used as an egg replacer. You can grind the chia seeds to a powder and mix with the flour and custard powder or leave the seeds whole. These muffins use Koko Dairy free coconut milk but they would work equally well with any milk dairy or otherwise, just substitute with the same quantities.