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Carrot Rhubarb Muffins

Active Time: 20 minutes / Cook Time: 30 minutes

Makes 12 muffins

Photo taken by one of our recipe testers!

Photo taken by one of our recipe testers!


  • Muffin liners
  • 2 1/2 cups gluten-free rolled oats
  • 1/2 cup coconut palm sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup pure maple syrup
  • 3 eggs
  • 1/3 pound carrots (around 5), shredded
  • 2 thin stalks rhubarb, chopped into ¼” slices
  • Coconut oil or ghee, to serve


  1. Pre-heat oven to 350 degrees F and line a 12-cup muffin tin with liners.
  2. Make oat flour by processing 1 1/2 cups oats in a food processor until it is a coarse flour. Transfer to a bowl and add in remaining 1 cup oats. Add coconut sugar, spices, baking powder, baking soda, and salt, and mix to combine.
  3. Whisk together maple syrup and eggs in a medium bowl. Add in carrots and rhubarb and stir to combine.
  4. Add wet ingredients to your dry ingredients and fold together until just combined.
  5. Fill your muffin cups 3/4 full with batter and bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  6. Remove from oven and let cool completely. Store 8 muffins in an airtight container in the fridge as snacks for this week, and 4 in the freezer for next week.
  7. To serve, allow to warm to room temperature, or microwave for 10 seconds (from the fridge) or 20 seconds (from the freezer). Enjoy with a dollop of ghee, butter, or coconut oil.