Carrot Apple & Rhubarb Muffins

Makes: 12 muffins

Ingredients:

  • 2 1/2 cups/250g rolled oats (gluten free if requiring gluten free recipe) plus extra for sprinkling
  • 1/4 cane sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon sea salt/Himalaya salt
  • 1 teaspoon baking powder’
  • 1 teaspoon baking soda
  • 3 carrots/200g, unpeeled, ends cut off & cut into 3 pieces each
  • 2 stalks rhubarb, ends removed
  • 1 apple, unpeeled, cored
  • 1/4 cup pure maple syrup or honey
  • 3 eggs
  • Olive oil, coconut oil (spray) or butter for greasing tin

 

Instructions:

  1. Preheat the oven to 180 degrees C.
  2. Place the oats into the food processor and blitz 1 minute or until flour forms.
  3. Remove oats and place in a large mixing bowl.
  4. Place carrots, rhubarb and apple into food processor and blitz several times, scraping down in between until everything is chopped fairly evenly. I chopped one fruit/veg at a time.
  5. One chopped into little pieces, add carrots, rhubarb, apple and all other ingredients into mixing bowl.
  6. Mix until everything is combined but do not overmix or you will have chewy muffins.
  7. I use an ice cream scoup to fill the greased muffin tins with batter and sprinkle with some extra oats if desired.
  8. Bake in the oven for 20-25 mins or until golden and an inserted skewer comes out clean.
  9. They taste delicious eaten warm or cold!

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