If whole wheat, oats and honey instead of sugar are important to you, here’s a muffin that meets those criteria and is still super delicious.  Got this one from Canadian Living.  They added sunflower seeds instead of rhubarb – but they were equally delicious with rhubarb.


Honey Oat Whole Wheat Rhubarb Muffins 
By The Canadian Living Test Kitchen
Bottom of Form
1 cup (250 mL) large-flake rolled oats
1 cup (250 mL) buttermilk (milk and lemon juice alternate)
1 cup (250 mL) whole wheat flour
1-1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) salt
1/3 cup (75 mL) liquid honey
1/3 cup (75 mL) vegetabIe oil
1/4 cup (50 mL) packed brown sugar
1 egg
1/2 cup (75 mL) rhubarb

Line muffin cups with paper liners or grease; set aside.
In large bowl, stir oats with buttermilk; let stand for 15 minutes. Meanwhile, in separate large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
Whisk honey, oil, sugar and egg into buttermilk mixture; pour over flour mixture. Stir just until dry ingredients are moistened. 

Add rhubarb.
Divide among prepared cups. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, about 17 minutes.
Let cool in pan on rack for 5 minutes. Remove from pan; let cool completely.

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