Ingredients:

  • 2 cups (300g) fresh rhubarb, diced into ¼ inch pieces
  • 1 tbsp (8g) all-purpose flour
  • 1 ½ cups (190g) whole wheat pastry flour
  • ½ cup (100g) coconut sugar
  • 1 tsp (5g) baking powder
  • ½ tsp (3g) baking soda
  • ¼ tsp (1g) salt
  • 1 tsp (2g) ground cinnamon
  • ¾ cup (180g) plain Greek yogurt
  • 1 large (50g) egg
  • ⅓ cup (80ml) maple syrup
  • 2 tbsp (30ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (16g) almond flour
  • 1 tbsp (12g) maple syrup
  • ½ tsp (1g) cinnamon

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin or line with paper liners.
  2. In a small bowl, toss the diced rhubarb with 1 tablespoon of all-purpose flour until evenly coated to prevent sinking and sogginess.
  3. In a medium mixing bowl, whisk together the pastry flour, coconut sugar, baking powder, baking soda, salt, and cinnamon.
  4. In a second bowl, whisk together the Greek yogurt, egg, maple syrup, melted coconut oil, and vanilla extract until smooth.
  5. Gently fold the wet ingredients into the dry ingredients using a spatula, stopping as soon as no streaks of flour remain.
  6. Gently fold the floured rhubarb pieces into the batter.
  7. Divide the batter evenly among the 12 muffin cups.
  8. Prepare the optional topping by mixing almond flour, 1 tablespoon of maple syrup, and cinnamon; sprinkle evenly over the muffin tops.
  9. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.