Chocolate Chip Muffins with Raspberry Rhubarb Cream

Today I'm sharing a new recipe for chocolate chip muffins with raspberry rhubarb cream. I love this recipe because it combines two sweet treats into one dish. The more sugar, the better, right? Never mind, Im pretty sure that's Coca Cola's not-so-secret motto too, and I don't want to be responsible for creating a diabetes pandemic.

I do love this recipe though because it shows you how easy it is to replicate baked goods and traditional comfort foods on a vegan diet. When you go vegan, you don't have to give up baking or other indulgent foods. You just have to be a little creative and find substitutes and make some changes.

You certainly don't need to top these muffins with the raspberry rhubarb cream, as the muffins are delicious on their own.

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But, rhubarb is gorgeous, so I'll just leave it there. If I had had more time, I would've used the rhubarb to make an intricate rhubarb lattice tart, but I had approximately 30 minutes, so I thought this would be the easiest way to use the rhubarb. You can use strawberries instead of raspberries for a more classic pairing, but I think raspberries and rhubarb is an equally delicious combo. You will have leftover raspberry rhubarb cream after drizzling it on the muffins. I recommend eating it by the spoon, spooning it over ice cream, mixing it in oatmeal, or guzzling it on pancakes instead of maple syrup.

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One note on the chocolate chips. If you are impatient, like me, and add the chocolate chips to the batter before the liquid mixture has cooled (which is what I did), the chocolate chips will start to melt. This is by no means a bad thing. It just means your muffins will look more like chocolate swirl muffins instead of chocolate chip muffins. On the plus side, though, your nostrils will be greeted by the sweet, heavenly smell of chocolate mixed with melted butter and sugar. Is there anything better?

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Hope you enjoy this recipe!

Chocolate Chip Muffins with Raspberry Rhubarb Cream


Makes 12 muffins


  • 1 tablespoon ground flaxmeal

  • 2 1/2 tablespoons water

  • 1 cup almond milk

  • 2 tablespoons apple cider vinegar

  • 1/3 cup vegan butter (I use Earth Balance)

  • 3/4 cup organic sugar

  • 1 1/2 teaspoons pure vanilla extract

  • 1 banana, mashed

  • 1 cup dark chocolate chips

  • 2 cups all-purpose flour + 2 tablespoons, divided

  • 1/4 teaspoon baking soda

  • 2 teaspoons baking powder

  • 1/4 teaspoon sea salt

  • 1 teaspoon cinnamon


  1. Preheat the oven to 325°F. Line a muffin tray with 12 muffin liners.

  2. Prepare your flax egg: mix the flaxmeal with water, stir, and let sit for 15 minutes to thicken.

  3. Combine the almond milk and apple cider vinegar, stir, and let sit for 5-10 minutes to curdle.

  4. In a medium saucepan over medium-low heat, add the butter, sugar, almond milk mixture, and vanilla. Whisk until butter is melted and stir to combine. Transfer mixture to a large bowl and allow to cool for a few minutes.

  5. Once it has thickened, add the flax egg to the butter mixture.

  6. In a medium bowl, sift the 2 cups of flour, baking powder, baking soda, salt and cinnamon. Stir to combine.

  7. Working in batches, add the dry ingredients to the butter mixture, using a whisk to combine. Then fold in the mashed banana using a rubber spatula.

  8. Combine the chocolate chips with 2 tablespoons flour and stir to coat. Fold into the muffin batter. Coating the chocolate chips in flour will prevent the chips from sinking to the bottom of the muffins.

  9. Fill each muffin tin up 3/4 full with the batter.

  10. Bake for 27-30 minutes until the tops are slightly golden and a toothpick comes out clean. Remove muffins to a wire rack to cool.

  11. Once muffins are cool, drizzle with raspberry rhubarb cream.

Raspberry Rhubarb Cream


  • 1 1/2 cups rhubarb, diced

  • 1 cup raspberries

  • 3-4 tablespoons pure maple syrup

  • 1 tablespoon lemon juice

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1/8 teaspoon ground cloves


  1. Place all ingredients in a medium saucepan over medium heat. Using a wooden spoon, stir frequently for 4-5 minutes.

  2. Reduce heat to low and continue cooking on a simmer for 6-8 minutes until fruits are completely cooked down.

  3. Transfer mixture to a blender or food processor and blend until completely smooth and thick.