This 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
- Preheat the oven to 175 degrees Celsius and lightly grease a muffin tin with a dash of coconut oil.
- 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.
- 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.
- Add the maple syrup and the applesauce to the flour mix, and mix just to combine. Then fold in the carrot-rhubarb-nut mix.
- 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.