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I just made these and used a SAD recipe but modified it to be legal. I just ate one and it was quite good. Broke my new 100% compliance rule because of the walnuts and sugar! But I had to test them..... they are for Mr. Doodlepunk to take to work and I need to make sure they were OK. This is the very first time I've made muffins and they were as good as some SAD muffins I've had.

2 eggs' worth of Ener-G Egg Replacer, mixed with water as directed
1/2 of one banana, mashed
1 cup milk sub (I used almond milk) with one tablespoon vinegar
3 teaspoons vanilla extract
1 1/4 cups brown sugar

Mix all above and set aside.

2 1/2 cups whole wheat flour (I used home ground soft wheat, spelt would be good or King Arthur White Whole Wheat, or just regular whole wheat flour)
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt

Mix the dry ingredients, combine with about 2 stirs with wet ingredients, then add:

3 cups finely sliced rhubarb
1 cup chopped walnuts

Stir briefly just until combined. Fill 18 muffin tins, sprinkle tops with a little cinnamon sugar.

Bake 350 for 40 minutes.

Thanks for posting this! I will try them. We have plenty of rhubarb this year.

With 1 ¼ cups of sugar and then more on top I would hope they would taste good.

They are good without the walnuts, and that takes the fat percentage WAY down, according to Fitday.

We can't eat walnuts here, as my husband is allergic to them. As for the sugar, well, rhubarb is a seasonal treat. I usually don't freeze any, for that reason--then it just becomes an excuse to eat sugar! But there's something about eating it in the spring that is really refreshing--spring tonic!

We often cook rhubarb mixed with strawberries, then it needs much less sugar. And I do love its tartness so I don't oversweeten it.

I could easily do without the stuff sprinkled on top, it just fell off anyway. Also, these are great without the walnuts, I put them in these because they were intended for some SAD eaters. They were judged to be good but stayed here instead of going to work with Mr. Doodlepunk for the SAD people. The last time he took a treat (beautiful home made, whole wheat cinnamon rolls!) they slathered them with butter. On all sides.

I think strawberries are wonderful with rhubarb, but I love tartness of the rhubarb and usually cut down on sugar in things anyway. I used the full amount from the recipe, but the SAD recipe made 12 muffins, I doubled the rhubarb and left the sugar the same, so got 18 instead of 12. They do tend to collapse after baking a bit because of all the fruit. Maybe I will cut back on the baking soda and powder, that seems excessive at 3 t. of each.

I wonder how they would be with even more rhubarb and only one cup sugar? Off to the rhubarb patch......

Great! I have some rhubard in the garden right now.....

I also like the tartness. When I was a kid I used to pick it, strip the outside layer off with my teeth, and eat the middle. Yum!

Fulenn