Carrot Rhubarb Muffins

makes 12 muffins

2½ cups rolled oats (gluten-free if desired), plus extra for sprinkling if desired
½ cup 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, unpeeled, roughly chopped
¾ cup raw walnuts (optional)
2 thin stalks rhubarb
Knob of coconut oil, for greasing the tin (or use muffin liners)
¼ cup pure maple syrup
1 cup unsweetened applesauce


Measure out 1 1⁄2 cups 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 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. Lightly grease a muffin tin with coconut oil (or line it with muffin liners).

Add the maple syrup and applesauce to the oat 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.

Recipe from Sarah Waldman.


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