Let’s bake these delicious and wholesome rhubarb muffins:

1. Preheat Oven and Prepare Muffin Tin:

• Preheat your oven to 350°F (175°C).
• Prepare a standard 12-cup muffin tin by lining each cup with a paper liner. This ensures the muffins won’t stick and makes for easy cleanup.

2. Combine Dry Ingredients:

• In a large mixing bowl, add the 1 ½ cups of almond flour, 1 cup of oat flour, ⅔ cup of coconut sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of sea salt.
• Whisk these dry ingredients together thoroughly until they are evenly blended and free of any lumps.

3. Combine Wet Ingredients:

• In a separate medium bowl, whisk together the 2 large room temperature eggs, ¼ cup of maple syrup, ¼ cup of milk, ¼ cup plus 1 tablespoon of sunflower or almond oil, and 1 ½ teaspoons of vanilla extract until the mixture is smooth and well combined.

4. Make the Muffin Batter (The Gentle Mix):

• Pour the wet ingredient mixture into the large bowl containing the dry ingredients.
• Using a rubber spatula or a wooden spoon, stir just until the ingredients are combined and no large streaks of flour remain. It is crucial not to overmix! Overmixing, even in gluten-free baking, can lead to a dense or tough texture.

5. Fold in Rhubarb:

• Add the 1 cup of finely chopped rhubarb to the muffin batter.
• Gently fold the rhubarb into the batter with the spatula until it is just evenly distributed.

6. Fill Muffin Liners and Decorate:

• Use a large cookie scoop or two spoons to portion the batter into each muffin liner. Fill them almost to the top (about three-quarters to seven-eighths full), as the recipe suggests. The batter will be thick.
• Cut the extra stalk of rhubarb into thin, 1-inch long diagonal pieces.
• Artfully arrange three of these decorative rhubarb pieces on top of each muffin, perhaps in a triangle shape or another pattern you like.
• Sprinkle the tops of the muffins evenly with the ¼ cup of chopped raw almonds.

7. Bake:

• Place the muffin tin in the preheated oven.
• Bake for 24-26 minutes. The muffins are done when they are golden brown and a wooden toothpick inserted into the center of a muffin (testing the cake part, not a piece of rhubarb) comes out clean or with only a few moist crumbs attached.

8. Cool and Serve:

• Let the baked muffins cool in the muffin tin on a wire rack for about 5-10 minutes.
• After the initial cooling, carefully remove the muffins from the tin and place them directly on the wire rack to cool completely.
• Serve and enjoy your deliciously moist gluten-free rhubarb muffins!

The decorative topping makes these muffins as beautiful as they are delicious!