John Myers
Healthy Spring-like Rhubarb and Carrot Muffins
The perfect healthy spring-like rhubarb and carrot muffins recipe with a picture and simple step-by-step instructions.
- 250 g Oatmeal
- 50 g Coconut blossom sugar
- 2 tsp Cinnamon
- 1 tsp Ground ginger
- 1 tsp Cardamom
- 1 pinch Salt
- 1 tsp Tartar baking powder
- 1 Msp Baking soda
- 225 g Carrots
- 85 g Walnuts
- 150 g Rhubarb, about two small sticks
- 50 ml Maple syrup
- 225 g Unsweetened applesauce
- 35 g Unsweetened corn flakes
- I like to prepare the recipe in the Thermomix. First, roughly chop the walnuts in a mixing bowl and set aside. Then grate the carrots in large pieces in a mixing bowl and add them to the walnuts. I cut the rhubarb into small pieces with the knife.
- Approx. 175 g of the oat flakes are ground to flour in a mixing bowl, then add the remaining oat flakes and cinnamon, ginger, cardamom, coconut blossom sugar, baking powder, baking soda and salt. Mix everything briefly with counter-clockwise rotation.
- Stir in the apple puree and maple syrup together with the prepared walnuts, carrots and pieces of rhubarb in an anti-clockwise direction. Divide the batter into prepared muffin molds and sprinkle with crumbled cornflakes.
- Bake in the preheated oven at 180 degrees top / bottom heat for approx. 35 – 40 minutes and then leave to cool in the molds for at least 15 minutes.
Facebook Comments