The sweet carrots, combined with the tart rhubarb is such an amazing combination in these muffins! Most of my ingredients came from the Farmer's Market: carrots, rhubarb, maple syrup, apple butter and the walnuts. Local, fresh ingredients make these muffins a decadent treat!
1 cup gluten-free flour blend
1½ cups rolled oats
1 tbsp Chinese 5-spice
1 tsp ground ginger
½ tsp sea salt
1 tsp baking powder
½ tsp baking soda
4 carrots, washed well and minced in a food processor
3 stalks rhubarb, washed well and thinly sliced
¾ cup chopped walnuts
¾ cup maple syrup
3 tbsp chia seeds
½ cup apple butter
In a large bowl, sift together the dry ingredients and set aside.
In another bowl, toss together the carrots, rhubarb, chia seeds and walnuts.
Add the maple syrup and apple butter and fold in.
Add the carrot mixture to the dry ingredients and fold to combine.
Line a muffin tray with liners and fill each cup to overflowing.
Bake in a preheated 350 oven for 25 minutes or until a toothpick inserted in the middle comes out clean.
Allow to cool on a wire rack.
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