Guilt-free carrot rhubarb muffins

Tuesday, June 2, 2015

I’m sure everyone at some point in their life enjoyed a mind-blowingly good muffin, am I right? They all are sweet, fluffy and (rightfully so) totally indulgent. Yet, I stay away from eating too many of them because of how much sugar and all things bad they really contain.

Well, having said that, there are exceptions, like the one above that will truly blow your mind in a healthy and nourishing way. (Plus, three cheers to rhubarb season!)

For the past few weeks, I’ve been baking my way through Sarah’s cookbook and those carrot-rhubarb muffins became my weekly go-to treat. Before I made them for the first time, Balazs was never too keen on muffins, but nowadays he is the first one to dig in. They are totally vegan and gluten free, yet incredibly moist and satisfying! Hope you try them! Cheers!

Recipe adapted from My New Roots cookbook
(Makes 12 muffins)

- 2 1/2 cups gluten-free rolled oats + extra for sprinkling
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract (or 1/4 of vanilla bean)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4 spring carrots, unpeeled and roughly chopped
- 3/4 cup raw almonds or walnuts
- 2 thin stalks of rhubarb
- 1/4 cup pure maple syrup
- 1 cup unsweetened applesauce

How to:

Measure out 1 ½ cups 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 1 cup of 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. 

Next, add the maple syrup and the applesauce to the flour mix, and mix just to combine. Then fold in the carrot-rhubarb-nut mix. 

Preheat the oven to 350F and lightly grease a muffin tin with a dash of coconut oil. Fill the muffin cups with dollops of the batter and sprinkle with a few rolled oats on top.  Bake in the oven for 25 - 35 minutes or until the muffins are golden and the toothpick inserted in the center comes out clean. Ta dah!

P.S: Also, this strawberry galette and peach galette.
P.P.S: Plus, our Food for Thought series so far.

(Photos by exPress-o)


Anonymous said...

Diana they look almost too pretty to eat. Jill

Unknown said...

These look beautiful, Diana, and sound amazing!!! xo, Katie

Deniz said...

They look amazing! Well done!
I just brought her book back with me to Istanbul and can't wait to start cooking! Thanks for the inspiration!

Unknown said...

1/2 Baking Soda
1/2 of what, Tbs or tsp?
The look so good, going to make them tonight...

Diana Mieczan said...

Virginia, sorry about that. I just corrected it - it should be: 1/2 teaspoon of baking soda:) Enjoy!

Anonymous said...

made them last night from Sarah's book (lovely lady, met her at book signing in Vancouver), her original recipe has spices & natural sweeteners, worth of buying her book, they turned out really moist, very tasty and "boys" approved...............Sonja

Diana Mieczan said...

Aww..Jill, thanks:)

Diana Mieczan said...

Katie :)

Diana Mieczan said...

Deniz, my pleasure. The whole cookbook is totally amazing. You will love it!

Diana Mieczan said...

Sonja, I skipped the spices and replaced them with vanilla instead. Also, how cool that you met Sarah:) She is such a sweetheart and I love her cookbook - it's one of my favourites!

Unknown said...


I want to use the oat flour instead of grinding the rolled oats. Can I know how much of oat flour I need for 1 1/2 cups rolled oats?

Thank you!

Cassie Wallender said...

Has anyone used rolled oats without grinding them up? I don't have a food processor.

Candee said...

Just wondering how much the carrots measure out to be. Mine are bigger than the ones in your photo. Looking forward to trying this recipe..Thanks!

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