The rhubarb, roasted in coconut sugar, softens and sweetens but retains a sharpness that perfectly complements the sweet, moist texture of the muffins. Granola replaces the traditional streusel topping to make these muffins the perfect weekend baking treat.

Roasted Rhubarb Granola Muffins [Vegan]




Granola topping
  • 1/2 cup (40g) oats
  • 1 tbsp maple syrup
  • 1 tbsp mixed seeds (e.g. sunflower, pumpkin)
  • 1 tbsp canola (or vegetable) oil
  • 2 stalks of rhubarb
  • 1 tbsp coconut sugar
  • 1 + 1/2 cups (225g) spelt flour
  • 1/2 cup (40g) oats
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1/4 (60ml) maple syrup
  • 1/2 cup (125ml) canola/vegetable oil
  • 1/2 cup (125ml) non-dairy milk
  • 2 tbsp ground flaxseed + water


  1. Firstly, pre-heat the oven to 400ºF (200ºC). Slice the rhubarb in 1/2 inch (1 cm) pieces. Toss the rhubarb and coconut sugar together in a roasting dish and roast 20 minutes while you prepare the muffin batter and granola topping.
  2. For the granola topping, simply combine all the ingredients in a small bowl. Set aside until needed.
  3. Whisk together the ground flaxseed and 6 tbsp water in a small bowl. Set aside to get while you gel on with the muffin batter.
  4. Combine the spelt flour, oats, ground ginger and baking powder in a large mixing bowl. Fold in the maple syrup, oil, non-dairy milk and gelled flaxseed and water mixture. The batter should be thick and smooth.
  5. If you haven’t already, remove the rhubarb from the oven. Drain any excess juices and fold the softened pieces of rhubarb into the muffin batter.
  6. Pour the batter into 9 large muffin molds. Cover generously with the granola topping.
  7. Lower the oven temperature to 340ºF (170ºC). Bake the muffins for 23-25 minutes, or until the tops are golden and crisp and a skewer comes out of the muffins clean. Cool on a wire rack before enjoying still slightly warm.

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