Fluffy, moist, and studded with sweet, tart rhubarb chunks. Topped with an oat streusal to add a nice crunch.
Preheat oven to 350 degrees. Line a muffin tin with muffin liners.
In a blender, blend dates and maple syrup until it forms a smooth paste. Transfer to a small bowl. Mix in coconut oil, vanilla, and milk until combined.
In a larger bowl, combine flours, baking powder and soda, salt, and spices. Pour in wet mixture and combine with a wooden spoon. Fold in diced rhubarb. Batter may seem thick, but don't worry. In a small bowl, combine all struesel ingredients.
Scoop in ¼ cup butter into each muffin liner. Sprinkle over 1 tbsp of struesel mixture. (Optional): sprinkle over a bit of cane sugar. Bake for 20 min. until toothpick inserted comes out clean and muffin is golden brown.