Who would have thought… that carrot and rhubarb was a great muffin combination? Well trust me it is. 

I made these little beauties for our family road trip this week and the hit the spot perfectly. 

carrot and rhubarb

Carrot and Rhubarb Muffins
Yields 12
Write a review
Cook Time
25 min
Cook Time
25 min
  1. 3 medium carrots
  2. 4 rhubarb stalks
  3. 1 cup GF oat flour
  4. 1 cup gluten free flour
  5. 4 teaspoons baking powder
  6. ½ cup coconut oil (liquid not solid)
  7. 1 cup almond milk
  8. 2 flax eggs (or 2 beaten organic free-range eggs)
  9. ½ teaspoon ground cinnamon
  10. oil to grease muffin pan
  1. Pre-heat your oven to 180degC.
  2. Peel and grate the carrots
  3. Remove any fibrous parts from the outside of the rhubarb then finely slice.
  4. Combine all the ingredients well with a wooden spoon in a mixing bowl.
  5. Lightly grease a 12 opening muffin pan with oil.
  6. Evenly spoon the mixture into the muffin pan.
  7. Bake for 20-25 minutes or until golden and just firm.
  8. Allow to cool for 5 minutes before removing from the pan to cool completely on a wire rack.
  9. Store in a airtight container in the fridge.
Veggies & Me https://veggiesandme.com/