- Yield: 12 muffins
- 2½ cups (250 g) gluten-free rolled oats, plus extra for sprinkling if desired ½ cup (60 g) coconut sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- ½ teaspoon fine sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 4 to 6 spring carrots (about ⅓ pound / 200 g), unpeeled, roughly chopped ¾ cup / 105 g raw walnuts (optional) 2 thin stalks rhubarb
- Knob of coconut oil, for greasing the tin (or use muffin liners) ¼ cup / 60 ml pure maple syrup
- 1 cup / 250 g unsweetened applesauce
How to Make It
- Measure out 1½ cups / 150 g of the rolled 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 1 cup / 100 g rolled oats and the coconut sugar, cinnamon, ginger, cardamom, sea salt, baking powder, and baking soda. Stir to combine.
- Pulse the carrots in the food processor until they are roughly minced. Put the carrots in a medium bowl. Pulse the walnuts a couple of times in the food processor until roughly chopped, and then add them to the carrots. Slice the rhubarb into thin disks and add to the carrots.
- Preheat the oven to 350°F / 180°C. Lightly grease a muffin tin with coconut oil (or line it with muffin liners).
- Add the maple syrup and applesauce to the flour mixture, and mix just to combine. Then fold in the carrots, rhubarb, and walnuts.
- Fill the muffin cups with dollops of the batter; sprinkle with a few rolled oats if desired. Bake in the oven for 25 to 35 minutes, until the muffins are golden and a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 5 to 10 minutes before removing from the tin. Enjoy warm.