Ingredients

The following ingredients have 12 Servings
  • 2 cups flour (spelt, whole wheat or gluten free flour blend )
  • ½ cup rolled oats
  • 2  1/2 teaspoons baking powder  (no lumps!)
  • ½ teaspoon baking soda
  • ½  teaspoon salt
  • 1 teaspoon cardamon
  • ½ teaspoon cinnamon
  • 1-2 tablespoon chia or flax seeds (optional)
  • ——
  • ⅓ cup olive oil, melted coconut oil or butter
  • ¾ cup maple syrup
  • 1 large egg (see notes for vegan adaptable)
  • 1 teaspoon vanilla
  • ⅓ cup milk, soy milk or nut milk
  • 2 teaspoons lemon zest
  • 2 ½ cups diced rhubarb, divided (cut into small  ½ inch dice)
  • ½ cup nuts (sliced almonds or try pecans or walnuts) optional
  • course turbinado sugar, optional

Instruction

  • Preheat oven to 350F
  • In a medium bowl, add flour, oats, baking powder, baking soda, salt and spices. Mix Well.
  • To the bowl add egg, oil (or melted coconut oil or butter) maple syrup, vanilla, milk and lemon zest. Give a good stir to combine. Add 2 cups rhubarb( reserving ½ cup for the top -see notes). Add half the sliced almonds (saving some for the top). Spoon the thick-ish batter into a very well greased , non stick muffin tin or line with muffin cups.
  • Sprinkle the top with remaining almonds. Tuck in few of the reserved rhubarb into the batter of each muffin, colorful side up. Sprinkle with course sugar if you like.
  • Bake 23-28 minutes, or until a skewer or small knife into the center of a center muffin comes out clean. Different flours may take longer.
  • Using a knife, loosen the edges of the muffins to release.
  • These will keep 3-4 days, covered or sealed,  at room temp.
  • Delicious for breakfast “on the go”, snack, or warmed up with cardamon ice cream for dessert!