Rhubarb Almond Muffins

1 cup all-purpose flour
1 cup whole-wheat flour
1/2 cup organic raw sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 egg whites
2 tbsp. light olive oil
2 tbsp. unsweetened applesauce (or strawberry applesauce if available)
3/4 cup orange juice
1/2 tsp. almond extract
1 1/4 cup finely chopped rhubarb
3 tbsp. chopped almonds

1. Preheat the oven to 350 F. Line a muffin pan with liners.

2. In a large mixing bowl, stir together the flours, sugar, baking powder, baking soda and salt until combined.

3. In another bowl, add the egg whites, oil, applesauce, orange juice and almond extract. Beat until smooth with an electric mixer or by hand. Add to the flour mixture and blend just until moistened but lumpy. Stir in the rhubarb.

4. Spoon the batter into 12 muffin cups, filling each cup about 2/3 full. Sprinkle the chopped almonds onto each muffin and bake until springy to the touch, about 25 to 30 minutes. Let cool for 5 minutes, then transfer the muffins to a wire rack to cool completely.