Step 1

Heat oven to 375 degrees F. Line muffin trays with 18 paper or silicone liners.

Step 2

Mix oil, greek yogurt, agave, orange juice, orange zest, applesauce, eggs and vanilla extract, then add baking soda and stir. (it will foam up a little - it's meant to)

Step 3

Stir two types of flours, baking powder, salt, brown sugar and cinnamon together in a separate bowl.

Step 4

Add the flour mixture to the wet mixture and mix until just combined.

Step 5

Fold in the chopped rhubarb.

Step 6

Spoon muffin batter into liners, dividing evenly by 18.

Step 7

Sprinkle with sparkling sugar or course sugar, dividing evenly by (* or you can do this after they are baked)

Step 8

Bake on middle rack for about 18 minutes (or until a cake tester or toothpick comes out clean.) *Rotate the muffins in the middle of the baking time for best results.

Step 9

Cool for 5 minutes, then move to cooling rack and cool for another 5 minutes. Serve warm or cold.