Vegan Rhubarb Cinnamon Streusel Muffins

Step 1
Bring water and flax seeds to a boil in a saucepan. Reduce heat and simmer for 30 minutes. Strain mixture to remove seeds. Allow to cool to lukewarm.

Step 2
Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

Step 3
Mix soy milk and lemon juice together in a small bowl. Set aside until curdled, about 5 minutes.

Step 4
Combine flour, baking soda, and salt together in a large bowl.

Step 5
Blend brown sugar and oil in a separate bowl. Whisk in 1/2 cup flax egg mixture, curdled soy milk, and vanilla extract. Stir sugar mixture and rhubarb into the flour mixture until flour is just incorporated.

Step 6
Spoon batter into the prepared muffin cups, filling each 3/4 full. Mix brown sugar, vegan margarine, and cinnamon together to make streusel topping. Spoon a little streusel topping over each muffin.

Step 7
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pans for 10 minutes before removing to a wire rack to cool completely.