Preheat oven to 375 degrees. Toss rhubarb in maple syrup and roast in a baking dish for about 12-15 minutes. You want the rhubarb to soften but not break like a compote. There will be leftovers - use them to top yogurt or oatmeal.
Leave the oven at 375 for the muffins!
For the muffins
Lightly grease a muffin tin or use silicon muffin cups.
Prepare chia eggs in a large mixing bowl.
Add mashed banana, olive oil, maple syrup, mashed banana and stir.
Now, add rice flour, almond meal, oats and stir well.
Finally, stir in rhubarb and divide evenly among 12 muffin tins.
Bake for roughly 30-35 minutes, until golden and a toothpick inserted into the centre comes out clean. These muffins are quite soft, leave them to cool and firm in tins for 10 min before you try and remove.
*How to make a chia egg: for each 'egg', combine 1 tablespoon chia seeds with 3 tablespoons warm water. Stir and let sit for five minutes to gel.