Heat oven to 375 degrees F/190 degrees C. Line muffin trays with 18 paper or silicone liners.
With a mixing spoon, in large bowl, combine oil, greek yogurt, agave, orange juice, orange zest, applesauce, eggs and vanilla extract.
¼ cup canola oil, 1 cup non- fat plain Greek yogurt (0%), ½ cup freshly squeezed orange juice, 5 teaspoon agave syrup, ¼ cup unsweetened applesauce, 2 eggs, 1 teaspoon vanilla extract, 1 teaspoon orange zest
Then add baking soda and stir (it will foam up a little - it's meant to).
1 teaspoon baking soda
Stir two types of flour, baking powder, salt, brown sugar and cinnamon together in a separate bowl.
1 cup whole wheat flour, 1 cup all purpose flour, ¼ cup brown sugar, 2 teaspoons baking powder, ¼ teaspoon salt, 1 ½ teaspoon cinnamon
Add the dry mixture to the wet mixture and mix until just combined.
Fold in the chopped rhubarb.
1 ½ cups rhubarb, chopped
Spoon muffin batter into muffin liners, dividing evenly by 18.
Sprinkle with sparkling sugar or course sugar on top of the muffins, dividing evenly by 18. (* or you can do this after they are baked)
1 tablespoon white sparkling sugar
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.
Cool for 5 minutes, then move to cooling rack and cool for another 5 minutes. Serve warm or cold.
Notes
*NOTE: You'll notice my muffins are darker in the process images than in the final images (hero photos). This is not only because I photographed in different lighting, but because I used a darker muffin tin in the process images. If you want your muffins to look lighter, use a lighter pan.Recipe Tips:
Don’t Overmix the Batter. Stir until just combined to prevent dense or tough muffins. Overmixing develops too much gluten, which affects texture.
Use Room Temperature Ingredients. This helps everything mix evenly and results in better texture. Take eggs, yogurt, and applesauce out of the fridge for about 30 minutes before baking.
Mix Wet & Dry Ingredients Separately First. Combine all wet ingredients in one bowl and dry ingredients in another before mixing them together. This prevents uneven distribution of ingredients.
Chop Rhubarb Evenly. Cut rhubarb into ½ inch pieces for even distribution throughout the muffins
Adjust for Frozen Rhubarb. If using frozen rhubarb, thaw completely and drain excess liquid. Measure AFTER defrosting and draining.
Addextra flour if using frozen rhubarb or early spring rhubarb. Add 1 tablespoon at a time, up to ¼ cut if the batter looks too wet.
Bake immediately. Don't let the batter sit or make it ahead - bake it immediately. The baking soda and baking powder lose potency the longer they sit and your muffins won't rise properly.
Rotate Muffin Pan Halfway Through Baking. For even baking, turn the pan 180° halfway through the baking time.
Check for Doneness with a Cake Tester. Insert a cake tester or toothpick into the center of a muffin. If it comes out clean or with a few crumbs (but no wet batter), they’re done.
Let Muffins Cool Properly – Cool in the pan for 5 minutes, then transfer to a wire rack. Cooling in the pan for too long can cause soggy bottoms.
 Storage: Store in airtight container for up to 3 days. These muffins be frozen for up to 3 months in an airtight container.Â