pic 3This recipe has been adapted by Diana and made by my wonderful cousin Katie. We decided to try out a recipe that was more representative of the change in season but also keeping in line with my motto of healthy living.  I love a bit of teamwork, especially when it leads to delicious mufffins. I recommend these in the morning or as a mid-afternoon snack with cup of tea.

(Makes 12 muffins)


  • 225g gluten-free rolled oats + extra for sprinkling
  • 46g coconut sugar
  • 1 teaspoon vanilla extract (or 1/4 of vanilla bean)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoon of cinnamon (optional)
  • 4 small carrots, unpeeled and roughly chopped
  • 90g raw almonds or walnuts
  • 2 thin stalks of rhubarb
  • 75g pure maple syrup
  • 250g unsweetened applesauce
  1. Preheat the oven to 175 degrees Celsius and lightly grease a muffin tin with a dash of coconut oil.
  2. Measure out 180g of the oats and put them in a food processor. Pulse until you have a coarse flour. Put the flour in a large bowl, and add the remaining oats, the coconut sugar, the vanilla extract, the baking powder and the baking soda. Stir to combine.
  3. Next, pulse the carrots and the nuts in the food processor until they are roughly minced. Place the carrot-nut mix in a medium bowl. Slice the rhubarb into thin disks and add to the carrot-nut mix.
  4. Add the maple syrup and the applesauce to the flour mix, and mix just to combine. Then fold in the carrot-rhubarb-nut mix.
  5. Fill the muffin cups with dollops of the batter and sprinkle with a few rolled oats on top.  Bake in the oven for 30 – 35 minutes or until the muffins are golden and the toothpick inserted in the center comes out clean.

pic 2


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