Rhubarb and almond muffins (vegan)

Rhubarb and almond muffins (vegan)
30 min.
227 kcal
SteviaSweet Granulated



Ingredients for 8 portions

Muffins
50 g rhubarb
160 g wheat flour
10 g SteviaSweet Granulated
2 tsp baking powder
1/2 tsp ground cinnamon
25 g chopped almonds
50 ml oat milk
50 ml canola oil

Icing
35 g almond slices
5 g SteviaSweet Granulated
50 g margarine
1 tbs oat milk
1/2 tbs ground vanilla
1 tbsp wheat flour
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Preparation


Preheat the oven to 200 °C. Dice the rhubarb into small cubes. Mix the dry ingredients and add the diced rhubarb. Combine the oat milk and oil and pour into the mixture. Gently fold together. Spoon the dough into strong muffin moulds or a muffin tin and bake in the middle of the oven for 10 minutes. In the meantime, prepare the icing.
 
Place the ingredients for the icing, except the wheat flour, into a small saucepan and stir gently until the margarine has melted and the mixture is boiling. Sprinkle the wheat flour in and stir the icing until smooth.
 
Remove the muffins from the oven, spoon the icing on top of the muffins and return to the oven for another 5 to 8 minutes, or until the muffins are slightly coloured.
Nutritional information per portion
227 kcal
953 kJ
5 g Protein
18 g Carbohydrates
15 g Fat