Preheat the oven to 180C/350F/Gas Mark 4 and line muffin tin with 12 paper cases.
Prepare your rhubarb by washing and cutting it into small chunks.
If you'd like to make rhubarb crumble muffins, prepare your crumble topping by mixing flour, sugar, oats and ground almonds together in a bowl followed by small chunks of cold vegan butter. Rub the butter into the flour mixture until you get breadcrumbs like consistency. Mix in nuts and seeds and set aside.
In a large bowl mix together flour, brown sugar, baking powder, baking soda and orange zest.
Finely chop stem ginger (if using) and add it to your dry ingredients, mixing to incorporate.
In a jug mix together soya milk, apple cider vinegar (or lemon juice) and oil.
Pour wet ingredients into the dry ones and mix in gently (using folding motion) to incorporate. Be careful not to overmix your batter.
Add rhubarb chunks and mix them in gently (using folding motion) until combined.
Divide muffin batter into prepared cases and sprinkle over prepared crumble topping or perhaps demerara sugar. You can also leave your muffins plain.
Bake in preheated oven for approximately 25-30 minutes until risen and spring back when touched and skewer inserted into centre comes out clean.
Let the muffins cool in the tin for 5-10 minutes before taking them out onto the wire rack to cool completely.
Enjoy!