Rhubarb Crisp Muffins

• 1 cup diced rhubarb, or more to taste
• 2/3 cup all-purpose flour
• 2/3 cup whole wheat flour
• 1/2 cup brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup vanilla yogurt
• 1/4 cup oil
• 1 egg
• 1/4 cup brown sugar
• 1/4 cup rolled oats
• 2 tablespoons melted butter
• 1/2 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
2. Stir rhubarb, all-purpose flour, whole wheat flour, 1/2 cup brown sugar, baking soda, salt, and 1/2 teaspoon cinnamon together in a large bowl.
3. Whisk yogurt, oil, and egg together in a separate bowl; pour into rhubarb mixture and stir until just combined and batter has a thick, dough-like consistency. Spoon batter into muffin cups.
4. Stir 1/4 cup brown sugar, rolled oats, melted butter, and 1/2 teaspoon cinnamon together in a small bowl; top batter with about 1 tablespoon of oats mixture.
5. Bake in the preheated oven until golden, about 20 minutes. Cool 15 minutes before removing to wire rack.

rhubarb, allpurpose, whole wheat flour, brown sugar, baking soda, salt, ground cinnamon, vanilla yogurt, oil, egg, brown sugar, rolled oats, butter, ground cinnamon

Taken from www.allrecipes.com/recipe/234656/rhubarb-crisp-muffins/ (may not work)