First make the crumble topping if using. Rub 35g dairy free spread into 50g plain flour with your fingertips until you have the consistency of breadcrumbs.
Stir through the 15g brown sugar, ½ teaspoon ground cinnamon or ginger and 35g oats. Set aside.
To make the muffins
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6 and line a muffin tin with 12 muffin cases.
Put 400g rhubarb into a small saucepan with a tiny splash of water and cook over a low heat for 10-15 minutes until it softens. Stir often.
Meanwhile place 125g brown sugar, 250g plain flour, 1 teaspoon baking powder, ½ teaspoon bicarbonate of soda and 1 teaspoon ginger into a mixing bowl and whisk to combine.
When the rhubarb is soft turn off the heat and add 100ml maple syrup, 100ml vegetable oil and 1 tablespoon lemon juice or apple cider vinegar. Stir well and quickly transfer to the mixing bowl along with the flour mixture. Fold in until you have a batter.
When fully combined spoon into the muffin cases until each one is two-thirds full. Sprinkle over the crumble topping if using.
Bake in the centre of the pre-heated oven for 20-25 minutes until firm to the touch and golden brown on top.
Allow to cool in the tin for a few minutes then place on a cooling rack and allow to cool. They are delicious served slightly warm.
Nutritional information is approximate and is intended as a guide only.