Ingredients

The following ingredients have 12 Servings
  • 1/4 cup coconut oil (melted; 52 g; note 1)
  • 1 cup plain greek yogurt (300 g)
  • 1/2 cup maple syrup (138 g; may swap for honey)
  • 1/2 cup unsweetened applesauce (124 g; this is optional but makes them a touch sweeter)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups white whole wheat flour (250 g; note 2)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups rhubarb (160 g; cut into 1/2 inch pieces)
  • 1/2 cup walnuts (note 3)
  • 2 tablespoons coarse sugar (for sprinkling tops)

Instruction

  • Prepare - Heat oven to 400°F. Line muffin trays with 16 parchment or silicone liners.
  • Combine - In a large microwave-safe bowl, melt the coconut oil. Stir in the greek yogurt, maple syrup, applesauce, eggs, and vanilla extract. If coconut oil hardens, pop it back into the microwave and heat in 20-second increments until it melts back in.
  • Mix Dry Ingredinets - Add the flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined. Fold in the rhubarb and walnuts.
  • Bake - Spoon muffin batter into liners until it just pokes over the top of the pan. Sprinkle with coarse sugar.Bake for 20 minutes, or until a toothpick comes out cleanly. Be careful if your muffin tray is near the top of the oven, rotate it to the middle/bottom if possible.