I tend to prefer my breakfast to be bread based - I've never been much of one for cereal, so usually it is toast or, if I'm feeling naughty, something sweet like a danish pastry. These muffins tick the box for satisfying my sweet cravings without being too dangerous for my calorie target for the day.
Per serving: 239 cal, 17.5 g fat (5.5 g sat), 6 g protein, 122 mg sodium, 16 g carb, 9.5 g sugars (8 g added sugars), 3 g fiber
1/4 c. all-purpose flour 1 tsp. ground cinnamon 1/2 tsp. baking powder 1/2 tsp. kosher salt 2 large eggs, beaten 1/2 c. pure maple syrup or honey 1/4 c. melted extra-virgin coconut oil 2 tsp. pure vanilla extract 1 large stalk rhubarb (about 4 oz), trimmed, cut into ½-inch pieces
Heat oven to 375°F. Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together flours, cinnamon, baking powder, and salt.
In a medium bowl, whisk together eggs, maple syrup, coconut oil, and vanilla. Fold egg mixture into flour mixture until just combined (the batter will be thick).
Divide batter among muffin-pan cups (about a scant ¼ cup each), and scatter about 6 pieces rhubarb per muffin on top, partially pressing into batter. Bake until a wooden pick inserted into centres of muffins comes out clean, 22 to 25 minutes. Let cool in the pan 5 minutes, then transfer to a wire rack to cool completely.