Tender and wholesome muffins made with tart rhubarb, sweet apple, and healthy ingredients, perfect for a nutritious breakfast or snack.

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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
In a large bowl, whisk together the whole wheat flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, mix the applesauce, honey (or maple syrup), melted coconut oil, eggs, vanilla extract, and buttermilk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in the chopped rhubarb and diced apple.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

For extra texture, sprinkle additional oats on top of the muffins before baking.
These muffins freeze well; store them in a freezer-safe container for up to 2 months.
You can substitute the buttermilk with dairy-free milk to make the recipe dairy-free.