Gluten-Free Vegan Rhubarb Muffins

Some true facts about rhubarb:

1) Although classified as a vegetable, the United States felt it was used too often in pies for this to be, and declared it a fruit in the 1940's for regulation purposes.
2) The word "rhubarb" was used in repetition to create undecipherable background noise in early radio and theatre.
3) My first rhubarb memory is dipping raw sticks from my mother's garden in sugar.
4) Rhubarb is a good source of vitamin C, fiber, and calcium.
5) There is a website called The Rhubarb Compendium, which is of the opinion that rhubarb facts are difficult to track down and is dedicated to collecting them into one helpful and organized website, which I did not reference because it isn't actually helpful or organized.
6) My friend makes the most amazing rhubarb crumble - but until she accepts her destined role as a guest blogger, you'll have to settle for my muffin recipe below. Sorry, but I'm not to blame here- you know who you are.

Gluten-Free Vegan Rhubarb Muffins  

Ingredients

1 1/2 cups all-purpose GF flour 
1/4 cup potato starch

1 1/2 tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
1/4 tsp coarse ground sea salt
1 tsp cinnamon
1/3 cup chopped pecans 
2 tbsp vegan butter
1 tsp vanilla
2 flax "eggs" (see below) 
1/3 cup honey (if you're a strict vegan, substitute agave nectar or maple syrup)
2/3 cup apple sauce

2 cups chopped rhubarb
1 tbsp cane sugar, for topping

Directions

Pre-heat oven to 350 degrees Fahrenheit.

For the flax eggs, mix 2 tbsp ground flax with 6 tbsp warm water and let stand until it forms a gooey, egg-like consistency.

Mix together all dry ingredients well. In a separate bowl, mix together the wet ingredients, making sure the vegan butter is blended well. Slowly stir the wet ingredients into the dry ingredients to form the dough (note that this dough may seem thick as there is no added oil or milk in this recipe. Don't panic- they will just be chunky on the top, like the photo above).

Lightly grease a muffin tin with oil or butter. Spoon the dough into the muffin cups, and sprinkle a bit of cane sugar on the top. Bake for 20-23 minutes, until golden brown. Yields 10-12 muffins.