I’d already made a double batch of Stewed Rhubarb (yum) and still had 1C of rhubarb left – so I made MUFFINS! Growing up my mom made a delicious rhubarb crisp – this oatmeal muffin is a homage to that crisp. #superyum

1 1/2C rolled oats

1 1/2C boiling water

1/2C sprouted spelt (or whole wheat) flour

1/2C coconut sugar

2t baking powder

1t baking soda

1t cinnamon

1/4C honey

1/4C stewed rhubarb (or apple sauce)

1 egg

3T coconut oil, melted

1/2C chopped rhubarb

Preheat the oven to 350F and spray your muffin tins with coconut oil (or wipe with coconut oil on a towel). Pour the boiling water over the oats and allow to sit. In another bowl mix the remaining dry ingredients. Add the honey, stewed rhubarb, egg, coconut oil & chopped rhubarb to the oat mixture and mix. Fold in the remaining dry ingredients. Scoop into muffin tins and bake for 25-30 minutes. Allow to cool in the pan slightly and then remove to cool completely.