carrot, apple & rhubarb muffins

I love ways to get healthy cakes/muffins into my kids. I especially love baking that incorporates vegetables, as it's just another source my kids are receiving their quota of vegetable intake for the day!

These muffins are delicious, moist and tasty and have the bonus of being gluten free, dairy free and nut free, making them a great option for lunch boxes and those events where allergy free cooking calls.

Carrot Apple & Rhubarb Muffins

2 1/2 cups/250g rolled oats (gluten free if requiring gluten free recipe) plus extra for sprinkling

1/3 coconut sugar

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon sea salt/himayan salt

1 teaspoon baking powder'

1 teaspoon baking soda

3 carrots/200g, unpeeled, ends cut off & cut into 3 pieces each

2 stalks rhubarb, ends removed

1 apple, unpeeled, cored

1/4 cup pure maple syrup or honey

3 eggs

Olive oil, coconut oil (spray) or butter for greasing tin

METHOD
Preheat the oven to 180 degrees
Place the oats into the thermomix or food processor and blitz 1 minute speed 9 or until flour forms.

Remove oats and place in a separate bowl.

Place carrots, rhubarb and apple into thermomix  and dice speed 4 for 5 seconds several times, scraping down in between until everything is chopped fairly evenly. If you don't have a thermomix just dice/grate these finely by hand.

Add in all the other ingredients including the oats. Combine together speed 4 for 20 seconds, scraping down and repeating until everything is combined well.

Fill batter into greased muffin tins and sprinkle with some extra oats if desired. Bake in oven for 20-25 mins or until golden and an inserted skewer comes out clean. They taste delicious eaten warm!

NOTE

They also freeze well. Once cooled I pack the left over ones into snap lock bags and freeze for lunch box fillers.