Had some ripe and thick rhubarb growing at our backyard, also had some over ripe bananas, then I found this recipe. Definitely a great recipe. The recipe calls for oat flour that I happened to have on hand :-) I replaced 1/3 of the rhubarb to fresh apricots. The muffins came out super moist, soft in the inside, and golden-brown on the outside, they looked so inviting. Chunks of pink rhubarb and yellow apricots were in every bite. Great for breakfast, snack or any time during the day.
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