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Preheat oven to 400 F and line a muffin tin with paper or foil baking cups.
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In a large mixing bowl combine the flours, sugar, baking powder, cinnamon, ginger, baking soda and salt and mix to blend.
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In a separate bowl whisk the Greek yogurt, melted butter, beaten eggs and vanilla until smooth.
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Add the wet ingredients to the dry with a spatula until the batter comes together. Fold in the diced rhubarb.
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Divide batter into the muffin cups until 3/4 full in each cup.
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Make the topping by combining the sugar and cinnamon together well and sprinkle about 1/2 tsp of mixture over each muffin.
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Bake the muffins until they are golden brown and a toothpick inserted into the centre comes out clean - about 18-22 minutes.
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Let muffins cool on a wire rack - or enjoy while they are still warm!