Prep Time: 20 minutes

Cook Time: 18 minutes

Serving: makes 1  dozen

A Word From The Cook

A good use of ripened bananas.   Oh, the chocolate chips help too!

Ingredients

Dry Muffin Ingredients

• 1 1/4 Cups of all Purpose Flour
• 3/4 Cups Brown Sugar
• 1/2 Cup Rolled Oats
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 tsp Cinnamon

Wet Muffin Ingredients

• 1/2 Cup Milk
• 1/2 tsp Vinegar
• 1/2 tsp Vanilla
• 1//4 Cup Vegetable Oil
• 1 Egg (beaten)
• 1 Cup Rhubarb (chopped, reserving 1/8th cup for topping)

Cinnamon Butter Crumble

• 1/8 Cup butter (chilled and cut into small pieces)
• 1/8 Cup all Purpose Flour
• 1/8 Cup Rolled Apps
• 1 Tbsp Brown Sugar
• 1/2 tsp Cinnamon
• 1/2 tsp Raw Sugar (for topping)

I like to use Bob’s Gluten Free Flour & Bob’s Gluten Free Rolled Oats

Instructions

Rhubarb Muffins

1. Pre-heat oven to 350° F
2. In a large bowl, combine the dry ingredients and whisk to combine.
3. Combine the wet ingredients together and then add to dry ingredients
4. Combine all together and fill muffin tins 1/2 full.    Top the muffins with the 1/8 cup of chopped rhubarb and the Cinnamon Butter Crumble.
5. Bake 24 minutes.   Remove and check doneness with a toothpick.    Let stand in baking pan for 10 minutes then remove from pan to continue cooling.