Tender Rhubarb Muffins in 35 Minutes

Instructions:

1. Toss the diced rhubarb with cornstarch and maple syrup in a small bowl to create a glaze that prevents the fruit from sinking.
2. In one medium mixing bowl, whisk together the all-purpose flour, baking powder, sea salt, and coconut sugar.
3. In a second mixing bowl, whisk the Greek yogurt, egg, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not over-mix.
5. Gently fold in the coated rhubarb pieces.
6. Divide the batter evenly among 12 lined muffin tin cups.
7. Mix the rolled oats, cinnamon, and brown sugar, then sprinkle the mixture evenly over the tops of the muffins.
8. Bake at 375°F (190°C) for 18–22 minutes, or until a toothpick inserted into the center comes out clean.