Step 1

Preheat the oven to 190C / 375F and grease or line a standard muffin tin. Chop one stalk of rhubarb finely, and slice the other on a diagonal for topping the muffins.

Step 2

In a large bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt.

Step 3

In a smaller bowl, whisk the milk, maple syrup, coconut oil, and ginger until combined. Add this to the flour mixture and stir until just combined. Fold the finely chopped stalk of rhubarb into the muffin mixture.

Step 4

Fill the muffin tins evenly with the batter, then top with a couple pieces each of the sliced rhubarb. Bake for 20-22 minutes, or until golden.

Step 5

Cool for ten minutes in the tin before removing and cooling fully on a rack. Best stored in the refrigerator if your house is warm, or in a sealed container on the counter for up to three days.