Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.75 cup (70g) Old-fashioned rolled oats
  • 0.5 cup (100g) Brown sugar, packed
  • 1 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Fine sea salt
  • 1 tsp Ground cinnamon
  • 1 cup (240g) Full-fat sour cream
  • 1 large Egg, room temperature
  • 0.33 cup (75ml) Avocado oil
  • 1 tsp Pure vanilla extract
  • 1.5 cups (200g) Fresh rhubarb, diced into 1/4 inch pieces
  • 1 tbsp All-purpose flour (for tossing)
  • 2 tbsp Raw turbinado sugar (for topping)

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a 12-cup standard muffin tin with paper liners or grease with non-stick spray.
  2. In a small bowl, toss the 1.5 cups of diced rhubarb with 1 tablespoon of all-purpose flour to prevent sinking and lock in juices.
  3. In a large mixing bowl, whisk together the dry ingredients: 1.5 cups flour, oats, brown sugar, baking powder, baking soda, sea salt, and cinnamon.
  4. In a separate medium bowl, whisk the wet ingredients: sour cream, egg, avocado oil, and vanilla extract until smooth.
  5. Create a well in the center of the dry ingredients. Pour in the wet mixture and fold gently with a silicone spatula until just combined; do not overmix.
  6. Gently fold the floured rhubarb into the batter.
  7. Divide the batter evenly among the 12 muffin cups. Sprinkle the tops with turbinado sugar for a crunchy crust.
  8. Bake for 22 minutes or until a toothpick inserted into the center comes out clean and the tops are golden brown.